Name: The Best Vegan Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup unsweetened soy milk or almond milk; 1 tablespoon apple cider vinegar; 2 cups all purpose flour; 1 3/4 cups granulated sugar; 3/4 cup cocoa powder; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1/2 cup canola oil or melted coconut oil; 2/3 cup unsweetened applesauce; 1 tablespoon pure vanilla extract; 1 cup boiling water; 1 cup cocoa powder; 1 1/2 cups vegan butter, softened baking sticks, not the tub; 4-5 cups powdered sugar; 2 teaspoons pure vanilla extract; 1/4-1/2 cup unsweetened soy milk or almond milk

There’s something truly comforting about diving into The Best Vegan Chocolate Cake Recipe. It’s rich, moist, and chocolaty without a hint of eggs or dairy—and I’m excited to share just how simple and rewarding it is to make this masterpiece at home.

A slice of chocolate cake with two thick layers of dark brown, moist cake separated by a generous layer of smooth, creamy light brown chocolate frosting. The outside of the slice is fully covered in the same light brown frosting, which looks soft and fluffy, with slight swirls on the top edges. The slice sits on a white plate with a silver fork beside it, and in the background, part of the whole cake on a white cake stand is visible on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make The Best Vegan Chocolate Cake Recipe
Top Tip
How to Serve The Best Vegan Chocolate Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
The Best Vegan Chocolate Cake Recipe

Why You'll Love This Recipe

I still remember the first time I tried making this vegan chocolate cake. It was surprisingly easy and the results were beyond my expectations. This cake isn’t just for vegans; it’s for anyone who appreciates a deeply chocolatey, tender crumb that feels like a little celebration every time you take a bite.

Simple Ingredients: You probably already have most of these pantry staples on hand.
Perfect Texture: Moist and fluffy with just the right amount of cocoa richness.
Super Versatile: Works beautifully as cupcakes, layers, or even a bundt cake.
Delicious Frosting: The creamy vegan buttercream pairs perfectly to make every bite heavenly.

This image shows a two-layer chocolate cake on a white cake stand with small round edges. The cake layers are dark brown with a moist texture, separated by a thick layer of creamy light brown chocolate frosting. The whole cake is covered smoothly with the same light brown frosting, which has a soft and slightly whipped look. A large slice is missing from the front, revealing the inside layers clearly. The background is blurry with a warm brown color, and the surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe has a purpose, working together to create a cake that’s moist, fluffy, and bursting with chocolate flavor. I like using soy milk because it adds a creamy richness, but almond milk works just as great. Let’s break down some key ingredients:

Flat lay of rich cocoa powder piled in a small heap, velvety vegan butter sticks softened and sliced, mounds of powdered sugar, creamy unsweetened soy milk in a glass jug, glossy golden applesauce dollops, smooth vanilla extract bottle with a few drops spilled, plump raw almonds scattered for texture, and dark chocolate chunks artistically placed, all arranged beautifully on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened Soy Milk or Almond Milk: Adds moisture and a subtle creaminess without overpowering the chocolate.
Apple Cider Vinegar: Reacts with the baking soda to help the cake rise and become light and fluffy.
All Purpose Flour: The structure builder for tender but sturdy crumb.
Granulated Sugar: Sweetens and helps with tenderizing the crumb.
Cocoa Powder: Provides the deep, rich chocolate flavor. Go for unsweetened natural cocoa for best results.
Baking Powder and Baking Soda: The dynamic duo ensuring the perfect rise and texture.
Canola Oil or Melted Coconut Oil: Keeps the cake moist without any dairy.
Unsweetened Applesauce: Acts as an egg replacer, adding moisture and tenderness without heaviness.
Pure Vanilla Extract: Rounds out and enhances all those chocolate notes.
Boiling Water: Intensifies the cocoa flavor and makes the batter nicely thin for moist cake layers.
Vegan Butter (for the frosting): Use baking sticks for best creaming results, not the tub kind.
Powdered Sugar (for the frosting): Gives the frosting sweetness and structure.
Unsweetened Soy or Almond Milk (for the frosting): Helps adjust frosting texture perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this recipe is how flexible it is. I usually stick to the classic, but sometimes I’ll mix things up depending on what I have on hand or for special occasions. Feel free to experiment and make it your own!

Variation: I sometimes swap applesauce for flax eggs when I want a slightly denser crumb, and it still comes out amazing. You can also use coconut oil for a subtle coconut twist.
Extra Flavor: Adding a teaspoon of espresso powder boosts the chocolate flavor without making it taste like coffee — trust me, it’s a game changer!
Frosting Options: Occasionally, I’ll swap the chocolate buttercream for a simple vegan cream cheese frosting to mix things up.

Step-by-Step: How I Make The Best Vegan Chocolate Cake Recipe

Step 1: Prep With Love

First things first – preheat your oven to 350°F (175°C) and grease two 8- or 9-inch cake pans. I always line them with parchment paper rounds for easy removal, which saves me the stress of cakes sticking and breaking apart. This small step makes a big difference!

Step 2: Mix the Wet and Dry with Purpose

In one cup of your unsweetened plant milk, stir in the tablespoon of apple cider vinegar and let it sit to curdle. It’s like DIY vegan buttermilk – trust me, this reaction gives your cake a lighter crumb. Meanwhile, whisk together your flour, sugar, cocoa powder, baking powder, baking soda, and salt in a big bowl. This ensures everything is completely mixed before adding wet ingredients.

Step 3: Bring It All Together

Add your oil, applesauce, vanilla extract, and the curdled milk to the dry ingredients. Mix on medium speed with a hand mixer until just combined. Then, lower the speed and slowly add the boiling water. The batter will be super runny – this is exactly what you want, so don’t worry! It’s the secret to that moist, tender crumb.

Step 4: Bake and Cool

Split the batter evenly between your prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. After baking, let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack. Trust me, patience here means your cakes won’t tear when you frost them.

Step 5: Whip Up the Chocolate Buttercream Frosting

To make the frosting, sift the cocoa powder into a clean bowl and whisk away clumps. Add softened vegan butter and beat it until creamy and smooth. Gradually add powdered sugar and plant milk, along with vanilla extract, mixing on low then high speed until fluffy. Keep an eye on the texture — too dry? Add milk, a tablespoon at a time. Too wet? Add more powdered sugar until it holds.

Step 6: Frost and Enjoy

Using an offset spatula or even a butter knife, spread that luscious frosting between the layers and around the sides. The thick, creamy buttercream really takes this cake over the top.

Top Tip

After making this cake multiple times, I learned that a few small details can elevate your baking experience and final cake quality. These tips helped me every single time:

Perfect Pans: Using 8-inch pans makes a taller cake, but 9-inch works fine too—just expect slightly shorter layers.
Tea Time Batter Check: Don’t overmix after adding boiling water; this keeps your cake tender, rather than chewy.
Room Temperature Ingredients: Make sure your plant milk and vegan butter are not too cold for smoother mixing.
Cooling Patience: Frost your cake only when completely cooled to avoid melting the buttercream.

How to Serve The Best Vegan Chocolate Cake Recipe

vegan chocolate cake - Serving Suggestion

Garnishes

I love sprinkling a little flaky sea salt on top of the frosted cake for a delicious sweet-salty contrast. Fresh raspberries or sliced strawberries can add a bright pop and balance the richness beautifully. For a bit more indulgence, shaved vegan dark chocolate curls work wonders as a garnish too.

Side Dishes

This cake pairs perfectly with a scoop of coconut-based vanilla ice cream or a dollop of coconut whipped cream. If you’re serving at a party, a fresh fruit salad helps lighten the dessert spread and brings refreshing balance to the richness.

Creative Ways to Present

For birthdays or special events, I sometimes layer this cake with strawberries and vegan whipped cream between the tiers. Another fun idea is making mini cupcakes from the same batter for easy individual servings. Or just dust with powdered sugar and serve family-style for a rustic vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover cake tightly covered with plastic wrap in the fridge. It keeps well for up to 4 days without drying out. Because this cake is so moist, refrigeration actually helps maintain its texture and makes it easier to slice.

Freezing

I’ve frozen both frosted and unfrosted layers wrapped in plastic and foil. If you do freeze frosting already applied, let the cake thaw overnight in the fridge to keep the buttercream stable. Frozen layers last up to 3 months and thaw beautifully without loss of flavor.

Reheating

While this cake is fabulous served chilled, if you prefer it a bit warmer, I pop individual slices in the microwave for about 10-15 seconds. It softens the cake slightly without melting the frosting – just be careful not to overheat!

Frequently Asked Questions:

Is this really the best vegan chocolate cake recipe?

Yes! After trying several versions myself, this one consistently wins for its moist texture, rich cocoa flavor, and ease of preparation. It’s a crowd-pleaser whether you’re vegan or not.

Can I use other non-dairy milks instead of soy or almond?

Absolutely. You can use oat milk, cashew milk, or any unsweetened plant-based milk you prefer. Just avoid flavored varieties to keep the chocolate flavor pure.

What’s the secret to the cake’s moist texture?

The combination of boiling water poured into the batter and the applesauce as an egg replacer keeps the cake incredibly moist. The oil also helps lock in moisture, making it tender and soft.

Can I make this recipe gluten-free?

This recipe uses all-purpose flour, but you can try substituting a 1:1 gluten-free baking flour blend. Just be aware that texture might vary slightly, so checking doneness carefully is recommended.

Final Thoughts

Honestly, The Best Vegan Chocolate Cake Recipe holds a special place in my kitchen and heart. It’s the kind of recipe I reach for when I want to celebrate, impress friends, or just indulge in a slice of simple, plant-based joy. I hope you’ll give it a try and find it just as comforting and delicious as I do—because it’s truly a winner for all kinds of occasions.