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 irresistibly rich and moist about The Best Vegan Chocolate Cake Recipe that keeps me coming back. This cake isn’t just dairy-free; it’s a celebration of deep chocolate flavors with a tender crumb that even non-vegans rave about. Let me show you how easy and rewarding it is to bake this crowd-pleaser!

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

Honestly, this isn’t just any vegan cake—it’s the kind of dessert that surprises people with how indulgent and satisfying it tastes, no eggs or dairy needed. I love sharing this recipe because it proves plant-based baking can be just as luscious as traditional chocolate cake.

Moist and Tender Texture: Thanks to the combination of applesauce and vegan milk with vinegar, this cake stays incredibly soft and never dries out.
Deep Chocolate Flavor: Cocoa powder and boiling water work together to unlock an intense chocolatey richness that’s hard to beat.
Easy to Make: No fancy equipment or rare ingredients here—just pantry staples and a few simple steps for amazing results.
Flexible for Any Occasion: Whether you want cupcakes, layers, or a bundt cake, this recipe adapts beautifully without losing its charm.

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 plays its part to create a dreamy texture and rich chocolate flavor, while keeping everything plant-based and simple. Here’s a quick breakdown of what to keep an eye out for when shopping and prepping.

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: The best vegan milk choice here because it curdles with vinegar to mimic buttermilk, adding a slight tang and tenderizing the crumb.
Apple Cider Vinegar: Reacts with baking soda to help the cake rise beautifully and stay light.
All-Purpose Flour: Provides structure without heaviness—perfect for an airy chocolate cake.
Granulated Sugar: Sweetens just right while helping to create a moist crumb.
Cocoa Powder: Use natural unsweetened cocoa for a real chocolate punch that boiling water helps bloom.
Baking Powder & Baking Soda: The dynamic duo for proper rise and a delicate texture.
Salt: Enhances all the flavors and balances the sweetness.
Canola or Melted Coconut Oil: Adds moisture and keeps the cake tender; choose a neutral oil for subtlety.
Unsweetened Applesauce: A sneaky ingredient that lends natural sweetness and moisture without extra fat.
Pure Vanilla Extract: Brings warmth and depth to the flavor profile.
Boiling Water: This surprises many—adding boiling water intensifies the cocoa and yields a wonderfully thin batter that bakes into a moist cake.
For Frosting—Vegan Butter: Make sure it's softened but solid—sticks work best over tub spreads for that perfect creamy texture.
Powdered Sugar: Essential for smooth, fluffy frosting that isn't grainy.

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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 adore about this cake is how easy it is to tweak. Whether you want to lighten it up or indulge with extra frosting, there’s room to make this recipe fit your style and dietary needs.

Variation: Sometimes I swap applesauce for flax eggs when I want a denser crumb, and it still turns out fantastic—great to know if you’re avoiding added sugars.
Seasonal Touches: Adding a pinch of cinnamon or a splash of coffee to the batter can elevate the chocolate notes and surprise your guests.
Difficulty Levels: Feel free to bake this in cupcake tins for a simple party treat or double the recipe for a multi-layer celebration cake.

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

Step 1: Prep the Vegan Buttermilk and Dry Ingredients

I start by mixing 1 cup of unsweetened soy or almond milk with 1 tablespoon of apple cider vinegar, then set it aside to curdle while I prep the dry stuff. In a large bowl, I whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. This sets a solid foundation for the cake, and taking a moment to sift or whisk really keeps things light and lump-free.

Step 2: Combine Wet Ingredients and Mix Batter

I add the oil, applesauce, vanilla, and my homemade vegan buttermilk to the dry ingredients, then mix until smooth. The magic comes next: slowly pouring in boiling water while mixing at a low speed. Don’t be alarmed when your batter looks thin and runny—that’s exactly right! This makes the cake wonderfully moist after baking.

Step 3: Bake the Cakes

I divide the batter into two greased 8 or 9-inch pans lined with parchment paper to prevent sticking. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once out of the oven, I let them cool in the pans for about 10 minutes before transferring to wire racks to cool completely. Patience here really pays off when it’s time to frost!

Step 4: Make the Chocolate Buttercream Frosting

While the cake cools, I tackle the frosting. Cocoa powder goes into a clean bowl first, whisked to remove any clumps. Then I beat in the softened vegan butter until creamy and smooth. Adding powdered sugar and plant milk alternately helps achieve a fluffy consistency. Depending on how thick or spreadable I want it, I adjust those little bits of milk and sugar—spoiler: don’t rush this step, it really makes the difference!

Step 5: Frost and Enjoy

I spread the frosting generously between the cooled cake layers and over the sides, smoothing with an icing spatula for a polished finish—or just a butter knife for a rustic charm. This is the fun part where the cake really comes alive, and your kitchen will smell heavenly!

Top Tip

After baking and frosting this cake a dozen times, I’ve learned a few tricks that guarantee success and make the process smoother and more enjoyable for you.

Perfect Pans: Using two 8-inch pans instead of 9-inch ensures taller, more impressive layers—plus easier slicing and layering.
Don’t Skip the Boiling Water: It sounds strange, but this step really unlocks the cocoa’s richness and gives you that ultra-moist crumb.
Let Cakes Cool Completely: Frosting a warm cake leads to melty frosting and a mess—trust me, I’ve been there.
Adjust Frosting Consistency: Add milk a tablespoon at a time for thinner frosting, or more powdered sugar for a spreadable but firm texture perfect for piping.

How to Serve The Best Vegan Chocolate Cake Recipe

vegan chocolate cake - Serving Suggestion

Garnishes

I love topping this cake with fresh raspberries or a sprinkle of cocoa nibs for a little texture contrast. Sometimes I dust the top with powdered sugar for a simple, elegant look. If you’re feeling fancy, a handful of toasted coconut flakes or chopped vegan chocolate chips add an extra touch of indulgence.

Side Dishes

This cake pairs wonderfully with a scoop of vegan vanilla ice cream or a dollop of whipped coconut cream. For a fresher counterpoint, sliced strawberries or an orange segments salad really balance that deep chocolate richness.

Creative Ways to Present

For birthdays, I’ve layered this cake with dairy-free chocolate ganache between layers, then decorated it with edible flowers for a whimsical garden-inspired look. On casual occasions, simply wrapping individual slices in parchment with a little handwritten note makes a lovely homemade gift.

Make Ahead and Storage

Storing Leftovers

I store leftover cake pieces in an airtight container at room temperature for up to 2 days. If it’s warmer where you live, pop the cake in the fridge to keep it fresh—the texture stays surprisingly good even chilled.

Freezing

This cake freezes beautifully. I wrap individual slices tightly in plastic wrap, then put them in a freezer bag. When you’re ready for a sweet treat, thaw at room temperature for a few hours or overnight in the fridge—both ways work great without drying it out.

Reheating

If you want to warm a slice, a quick 10-15 second zap in the microwave softens the frosting and brings out the cake’s cocoa aroma. Just be careful not to overheat or the frosting might start to melt too much.

Frequently Asked Questions:

Can I use other types of plant milk for this cake?

Yes! You can swap unsweetened soy or almond milk with oat, rice, or coconut milk. Just make sure it’s unsweetened to keep the balance of sweetness right and reactions from the vinegar ensure the cake rises properly.

How do I store this vegan chocolate cake without it drying out?

To keep your cake moist, store it in an airtight container or cover it well with plastic wrap at room temperature for up to two days. If you want to keep it longer, refrigeration helps, but always bring it back to room temperature before serving for best flavor and texture.

Can I make this cake gluten-free?

This recipe calls for all-purpose flour, but you can try a 1-to-1 gluten-free baking flour blend that includes xanthan gum. Keep in mind that texture might vary slightly, so make sure to follow your blend’s instructions for best results.

Why does the batter need boiling water?

Adding boiling water might seem unusual, but it intensifies the cocoa flavor and gives the batter a thinner consistency, which bakes into a more moist and tender cake. Don’t worry—the boiling water won’t cook the eggs or other ingredients since this is vegan—just trust the process!

Final Thoughts

This The Best Vegan Chocolate Cake Recipe holds a special place in my kitchen and heart because it breaks down barriers about what vegan baking can be—decadent, rich, and super satisfying. I hope you give it a try, savor every bite, and maybe even share a slice with someone you love. It’s the kind of recipe that makes dessert time feel like a warm hug, and I’m excited for you to experience that too!