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 just something about sinking your teeth into a rich, moist slice of chocolate cake that feels like a warm hug on any day. This The Best Vegan Chocolate Cake Recipe blends deep chocolate flavor with a wonderfully tender crumb, all without a hint of dairy or eggs. Trust me, it's one of those recipes that'll impress everyone at the table—vegans and non-vegans alike.

A slice of chocolate cake with two thick, dark brown layers that look soft and moist, separated and covered by a smooth, rich chocolate frosting that is light brown and creamy. The frosting also covers the outer sides of the cake, spreading unevenly with soft peaks and swirls. The cake sits on a white plate with a silver fork lying beside it, all placed on a white marbled surface. In the background, the base of a white cake stand is partially visible. 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

What I absolutely adore about this cake is just how foolproof it is—yet, it feels delightfully sophisticated. When I bake it for friends, I always hear, “Wait, this is vegan? No way!” That alone makes me reach for this recipe time and again.

Rich, Moist Texture: The combination of apple sauce and boiling water creates a surprisingly tender and moist crumb without any eggs or dairy.
Deep Chocolate Flavor: Using quality cocoa and unsweetened soy or almond milk gives it that classic chocolate punch everyone craves.
Simple Ingredients: You probably have most of the ingredients in your pantry right now, making this an easy recipe to whip up at a moment’s notice.
Versatile and Customizable: Whether you want cupcakes, a two-layer cake, or even a bundt, this recipe adapts beautifully.

A two-layer chocolate cake with thick, creamy chocolate frosting covering the outside and between the layers is shown on a white cake stand. The bottom layer is dark and dense, with the top layer a bit lighter, both surrounded by smooth and slightly textured chocolate frosting. A large slice is removed, revealing the moist inside and showing the frosting spread evenly. The cake stand rests on a white marbled surface with a blurred dark brown background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is a brilliant harmony of simple pantry staples that come together to create a decadent, vegan chocolate cake. Each component plays a special role, ensuring you get that light but rich texture and luscious flavor.

Flat lay of rich cocoa powder heaps, smooth vegan butter sticks in soft golden tones, fluffy powdered sugar dusted lightly nearby, plump whole apples for fresh applesauce, a small glass of creamy almond milk with apple cider vinegar, glossy vanilla bean pods, and a scattering of fine granulated sugar crystals, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened soy milk or almond milk: Acts as the dairy substitute; the mild flavor keeps the cake moist and tender.
Apple cider vinegar: Combined with the plant milk, it curdles to create a buttermilk effect that reacts with the leavening agents.
All-purpose flour: The base of the cake, providing structure without weighing it down.
Granulated sugar: Sweetens the cake, and I recommend sticking to white sugar here for the classic flavor balance.
Cocoa powder: Unsweetened, of course—this is the star ingredient for chocolate intensity.
Baking powder & baking soda: These work together to give your cake a perfect rise and tender crumb.
Salt: Enhances the overall flavor and balances the sweetness.
Canola oil or melted coconut oil: Adds moisture and richness while keeping the crumb soft.
Unsweetened applesauce: A fantastic egg substitute that keeps the cake moist without heaviness.
Pure vanilla extract: Elevates the chocolate flavor with warm, aromatic notes.
Boiling water: Helps bloom the cocoa powder, deepening the chocolate taste and making the batter delightfully smooth.
For frosting - vegan butter: Use softened sticks for the creamiest, fluffiest chocolate frosting.
Powdered sugar: Sweetens and stiffens the frosting to the perfect spreadable texture.
More vanilla extract and unsweetened plant milk: To balance and adjust the frosting consistency to exactly what you want.

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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 joys of The Best Vegan Chocolate Cake Recipe is how versatile it is. I love tweaking the frosting flavors or switching up the toppings depending on the occasion, and I encourage you to do the same!

Variation: I've experimented with adding a teaspoon of espresso powder to the batter for an extra depth of chocolate flavor. It’s subtle but makes a big difference if you’re a coffee lover.
Dairy-Free Nutty Twist: Sometimes I'll mix a handful of finely chopped toasted almonds or walnuts into the batter for a wonderful texture contrast.
Less Frosting, Please: If you’re not a frosting fan, just halve the frosting recipe or serve the cake with a dusting of powdered sugar for a lighter touch.
Seasonal Flair: During holidays, I swap the vanilla extract in the frosting with a teaspoon of orange zest or peppermint extract — instantly festive!

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

Step 1: Prep Like a Pro

First things first, preheat your oven to 350°F. I like using two 8- or 9-inch cake pans, greased and lined with parchment paper rounds. The parchment makes flipping the cakes out a breeze and keeps edges pristine. Trust me, this small step saves you lots of stress later.

Step 2: Create Your Vegan Buttermilk Mix

Pour 1 cup of your unsweetened soy or almond milk into a bowl, then stir in 1 tablespoon of apple cider vinegar. Set this aside for about 5 minutes while it curdles — this ‘buttermilk’ effect helps tenderize the cake and reacts magically with your leavening agents.

Step 3: Whisk Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well blended. This ensures your ingredients are evenly distributed, helping the cake rise perfectly.

Step 4: Combine Wet Ingredients

Add the oil, applesauce, vanilla extract, and the vegan buttermilk mixture to the dry ingredients. Using a hand mixer or stand mixer on medium speed, mix until smooth and well combined. The batter may seem slightly thick here.

Step 5: Pour in Boiling Water

Lower the mixer speed and carefully pour in the boiling water while mixing. This thins the batter and blooms the cocoa powder, enriching the flavor and texture. Yes, the batter will be quite runny — don't worry, that’s exactly how it should be!

Step 6: Bake with Patience

Divide the batter evenly between your pans and pop them in the oven for 30-35 minutes. The best way to know it's done is the classic toothpick test—when it comes out clean, your cakes are ready. Let them rest in the pans for about 10 minutes before turning out to cool completely.

Step 7: Make the Chocolate Buttercream Frosting

Wipe out your mixing bowl or grab a clean one. Whisk cocoa powder first to break up any clumps, then add softened vegan butter and mix until creamy. Gradually add powdered sugar and plant milk, mixing well and adjusting consistency as needed. Vanilla extract finishes it off beautifully. Beat on high until fluffy and luscious—perfect for frosting.

Step 8: Frost and Enjoy

Once your cakes are completely cool, layer and frost them using an offset spatula or butter knife. Don’t rush this part — smooth, even layers make the cake look incredible. And then... enjoy that first bite! I promise, it’s worth every minute.

Top Tip

Since I started making this recipe, I've learned a few tricks that really take this cake to the next level. Paying attention to these makes all the difference between a just-okay cake and the best one you’ll ever bake.

Use Boiling Water Last: Adding boiling water last when the mixer is on low helps bloom the cocoa uniformly and keeps your batter delightfully smooth—don't whisk it in by hand!
Don't Skip the Vinegar & Milk Combo: This combo is your vegan buttermilk, key in keeping the crumb tender and giving the cake that classic rise.
Let Your Cake Cool Completely: Frosting a warm cake leads to melty frosting and crumbles galore—patience here pays off in clean slices and beautiful presentation.
Softened Vegan Butter is a Must: Using sticks and letting them soften at room temperature (not melted!) makes your frosting creamy and easy to spread.

How to Serve The Best Vegan Chocolate Cake Recipe

vegan chocolate cake - Serving Suggestion

Garnishes

I usually top this cake simply with a scattering of fresh berries or edible flowers when serving guests. The tartness of raspberries or strawberries balances the sweet, rich frosting so well. Sometimes, a light dusting of powdered sugar adds a charming touch without overpowering the chocolate.

Side Dishes

This cake pairs beautifully with a scoop of vegan vanilla ice cream or coconut whipped cream for a decadent finish. On cozy days, I serve it alongside a hot cup of coffee or chai tea—really rounds out the experience.

Creative Ways to Present

For birthdays or celebrations, I’ve tried layering this cake with fresh fruit slices between the layers or swirling vegan caramel sauce on top for a glam finish. Decorating with chocolate shavings or toasted coconut flakes also makes the cake feel extra special and festive!

Make Ahead and Storage

Storing Leftovers

I keep leftover cake in an airtight container in the refrigerator, which keeps it fresh for about 4-5 days. Before serving again, I let the slices sit at room temperature to soften a bit, because chilling sometimes firms up the buttercream.

Freezing

This cake freezes wonderfully. I usually slice it first, wrap individual pieces tightly in plastic wrap, and then foil, so they stay moist. When thawed overnight in the fridge, the texture is almost as good as fresh.

Reheating

Reheating a slice is simple—just pop it in the microwave for about 15-20 seconds to bring back that freshly-baked warmth. It’s perfect when you want a cozy treat but don’t want to bake an entire cake again!

Frequently Asked Questions:

Is this really the best vegan chocolate cake recipe?

Absolutely! I’ve tested many vegan chocolate cake recipes over the years, and this one consistently gets rave reviews for taste, texture, and ease. It hits all the marks without complicated steps or weird ingredients.

Can I substitute the applesauce?

Yes! If you don’t have applesauce on hand, replace it with two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water). Let it sit for a few minutes to thicken before using. Other egg replacers like aquafaba or commercial vegan egg substitutes will also work.

Can I make cupcakes with this recipe?

Definitely! Simply fill cupcake liners halfway and bake for 20-25 minutes. This recipe yields about 24 cupcakes. Just watch the baking time closely to avoid drying them out.

How do I know when the cake is done?

The tried-and-true toothpick test works best: insert a toothpick or skewer into the center of the cake, and if it comes out clean or with just a few moist crumbs, the cake is perfectly baked. Avoid overbaking to keep it moist.

Final Thoughts

Making this cake has become my go-to way to brighten any occasion. It’s reliable, delicious, and a crowd-pleaser that confidently shows how vegan baking can rival any traditional dessert. I can’t wait for you to try The Best Vegan Chocolate Cake Recipe yourself—once you do, I bet this will become your favorite chocolate cake too!