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 nothing quite like a rich, moist, and decadent chocolate cake that just happens to be completely plant-based. Sharing The Best Vegan Chocolate Cake Recipe with you today is like handing over a little slice of pure joy — it's impressively easy to make and utterly delicious, whether you’re vegan or simply love chocolate cake done right.

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

I’ve tried a ton of vegan chocolate cakes over the years, and this recipe truly stands out. It’s the perfect combination of luscious chocolate flavor, moist texture, and that comforting cake crumb you crave — all without eggs or dairy. It’s quickly become my go-to whenever I want to impress guests or just treat myself.

Super Moist Texture: Thanks to the applesauce and oil, this cake never dries out, even days later.
Perfectly Balanced Sweetness: The sugar and cocoa blend hits the spot without overwhelming your taste buds.
Simple Ingredients: You probably have everything in your pantry, making it hassle-free to whip up.
Versatile Frosting: The vegan buttercream is creamy, fluffy, and easily adjustable based on how much frosting you like.

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

The magic behind The Best Vegan Chocolate Cake Recipe is how these simple ingredients come together. They create the perfect texture and flavor, while keeping everything plant-based and accessible.

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 a dairy substitute with subtle flavors that compliment chocolate.
Apple cider vinegar: Reacts with baking soda to help the cake rise and gives it a tender crumb.
All purpose flour: The foundation of the cake; provides structure.
Granulated sugar: Sweetness that balances cocoa’s bitterness and helps with moisture retention.
Cocoa powder: Unsweetened for rich chocolate flavor; make sure it’s high quality for best taste.
Baking powder and baking soda: Leavening agents that ensure the cake is light and fluffy.
Salt: Enhances all the flavors and prevents the chocolate from tasting flat.
Canola or melted coconut oil: Adds moisture and richness without overpowering the flavors.
Unsweetened applesauce: A natural egg replacer that adds moisture and helps bind the batter.
Pure vanilla extract: Elevates the chocolate notes and rounds out the flavor.
Boiling water: Helps “bloom” the cocoa powder for deep color and intensified chocolate taste.
Vegan butter (for frosting): Use sticks, not tub butter, for best consistency.
Powdered sugar: Makes the frosting smooth and sweet without grittiness.

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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

I love how adaptable this cake is—you can keep it classic or give it your own spin depending on what you have on hand or your mood. Experimenting always makes baking more fun and personal!

Adding Espresso Powder: I sometimes add a teaspoon of espresso powder to deepen the chocolate flavor without tasting like coffee—it really amps things up!
Using Flax Eggs: If you don’t have applesauce, flax eggs are a solid swap I've used with great results.
Frosting Flavors: Try mixing in a pinch of cinnamon or a splash of almond extract into the frosting for a subtle twist.
Serving Sizes: Halve the recipe for a smaller batch or double it for a party-sized 4-layer cake.

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

Step 1: Prepare Your Pans and Wet Ingredients

Start by preheating your oven to 350°F (175°C) and greasing two 8 or 9-inch cake pans. I like to line the bottom with parchment rounds—it makes removing the cake so much easier and ensures a clean release. Then, mix your plant milk and apple cider vinegar together and set it aside to curdle; this is your homemade “buttermilk” that helps tenderize the cake.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything is evenly mixed. This helps distribute your leavening agents so your cake rises beautifully without any weird pockets of baking soda.

Step 3: Mix Wet Ingredients and Create the Batter

Add your oil, applesauce, vanilla extract, and the milk-vinegar mixture to the dry ingredients. Using a hand mixer on medium speed works wonders here—mix just until combined. Then, carefully pour in your boiling water on low speed. Yes, it’s a very runny batter, but trust me, that’s exactly what makes this cake so moist!

Step 4: Bake and Cool

Divide the batter evenly between your pans and pop them into the oven for 30–35 minutes. To know it’s done, insert a toothpick in the center—it should come out with just a few crumbs attached, never wet batter. Let the cakes cool for about 10 minutes in the pan before turning them out onto a wire rack to cool fully before frosting.

Step 5: Whip Up the Vegan Chocolate Buttercream

Start by whisking your cocoa powder to break up clumps. Then cream it together with softened vegan butter. Gradually add powdered sugar and your choice of plant milk, mixing on low then high speed until it's light and fluffy. Adjust the consistency by adding more milk or powdered sugar as needed to get that perfect spreadable frosting we all crave.

Step 6: Assemble and Enjoy!

Spread a generous layer of frosting on your first cake layer, then top with the second and finish frosting the top and sides. Don’t be shy with the frosting—it’s one of the best parts! For an even smoother finish, chill the cake for a bit before slicing.

Top Tip

After making this recipe a dozen times, I’ve learned a few tricks that make all the difference between a good cake and the best vegan chocolate cake of your life.

Use Boiling Water: Don’t skip this step! It really enhances the cocoa’s richness and gives the batter its signature moist texture.
Don’t Overmix Dry and Wet: Mix until the ingredients are just combined to avoid a dense or tough crumb.
Softened Butter for Frosting: Make sure your vegan butter is softened, not melted, for that creamy frosting texture.
Use Parchment Paper: It makes cleaning up a breeze and keeps your cake layers perfectly intact when removing them from the pans.

How to Serve The Best Vegan Chocolate Cake Recipe

Vegan Chocolate Cake - Serving Suggestion

Garnishes

I usually keep it simple with a dusting of cocoa powder or a few fresh berries on top to add some color and brightness. Sometimes I sprinkle chopped nuts or toasted coconut flakes for extra texture — it adds a lovely contrast to the creamy frosting.

Side Dishes

This cake pairs wonderfully with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. If it’s brunch or a tea party, a fresh fruit salad or espresso complements the chocolate flavor beautifully.

Creative Ways to Present

For birthdays or special occasions, I like to stack this cake into three or four layers with fresh raspberry jam between for a stunning surprise. Decorating with edible flowers is also a lovely touch. And a drizzle of melted vegan chocolate ganache always gets oohs and ahhs!

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. It stays moist and delicious without refrigeration, but if your kitchen’s warm, pop it in the fridge.

Freezing

This cake freezes beautifully! Wrap slices or entire layers tightly in plastic wrap and then foil. When you’re ready to eat, thaw overnight in the fridge and bring to room temperature before frosting or serving.

Reheating

If you like your cake slightly warmed, I recommend microwaving a slice for 10-15 seconds. It revives the moistness and softens the frosting just enough without melting it completely.

Frequently Asked Questions:

Can I substitute the applesauce with something else?

Absolutely! I’ve successfully swapped the applesauce with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water), aquafaba, or a commercial egg replacer like Bob's Red Mill. Just make sure whatever you use binds well.

Why is the batter so runny? Is that normal?

Yes, this batter is supposed to be quite runny because of the boiling water, which is key to making the cake moist and tender. Don’t be tempted to add more flour — trust the process!

Can I make this cake gluten-free?

I haven’t tested this exact recipe gluten-free, but if you want to try, use a 1-to-1 gluten-free baking flour and add a bit of xanthan gum to help with structure. Bake time might vary, so keep an eye on it.

What kind of vegan butter should I use for the frosting?

For the best texture, I recommend using vegan butter sticks (like Earth Balance or Miyoko’s) instead of tub butter. They cream better and give that fluffy, stable frosting perfect for spreading and decorating.

Final Thoughts

This recipe for The Best Vegan Chocolate Cake Recipe is close to my heart because it proves amazing food doesn’t need eggs, dairy, or complicated steps. I’ve shared it at countless gatherings, and the compliments never stop. I really hope you’ll try it soon and fall in love just like I did. Trust me, once you nail this cake, you’ll keep coming back to it — a reliable, luscious treat that everyone can enjoy!