Introduction

This vegan chocolate cake is rich, moist, and incredibly delicious, perfect for any chocolate lover. Made without dairy or eggs, it’s a delightful treat that everyone can enjoy. The creamy vegan chocolate buttercream frosting makes it extra special and indulgent.

A slice of rich chocolate cake with two thick, dark brown moist layers separated and covered by smooth, creamy chocolate frosting. The frosting is thickly spread on the sides and top, with soft swirls and a slightly shiny texture. The slice sits on a plain white plate with a silver fork placed beside it, all set against a white marbled texture background. In the blurred back, part of the full cake on a white cake stand is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsweetened soy milk (or almond)
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 (for frosting)
1 1/2 cups vegan butter, softened (baking sticks, not the tub)
4-5 cups powdered sugar
2 teaspoons pure vanilla extract (for frosting)
1/4-1/2 cup unsweetened soy milk (or almond, for frosting)

Instructions

Step 1: Preheat your oven to 350 degrees F and grease two 8 or 9-inch cake pans. Line them with parchment rounds for easy removal.
Step 2: In a small bowl, combine 1 cup of unsweetened milk with 1 tablespoon apple cider vinegar. Stir and set aside to curdle.
Step 3: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 4: Add the oil, applesauce, vanilla extract, and the milk-vinegar mixture to the dry ingredients. Mix on medium speed until fully combined.
Step 5: Reduce the mixer speed and carefully pour in the boiling water. Continue mixing until the batter is smooth. It will be runny—this is normal.
Step 6: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack before frosting.
Step 8: For the frosting, whisk the cocoa powder in a large bowl to remove lumps. Add the softened vegan butter and beat until creamed.
Step 9: Add half the powdered sugar and half the milk, mixing until combined. Repeat with the remaining sugar and add vanilla extract. Beat on high until fluffy.
Step 10: Adjust the frosting consistency by adding small amounts of milk if too dry, or powdered sugar if too wet.
Step 11: Frost the cooled cakes using an icing spatula or a butter knife, spreading the frosting evenly.

Tips & Variations

Use almond or oat milk for different flavor profiles or to accommodate dietary preferences.
Try adding a teaspoon of instant espresso powder to the batter to enhance the chocolate flavor.
If you want a gluten-free version, substitute the all-purpose flour with a gluten-free blend designed for baking.
For a fruit twist, layer the cake with raspberry or cherry jam beneath the frosting.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the unfrosted cake layers for up to 2 months. When ready to serve, thaw chilled cake at room temperature and frost as usual. If refrigerated, let the frosted cake sit out for 30 minutes before serving for the best texture.

How to Serve

A close-up view of a two-layer chocolate cake slice on a white plate, each layer dark brown and moist with a rough texture. Between the layers and covering the outside is a thick, creamy, light brown chocolate frosting with a slightly rough but smooth appearance. A silver fork is placed on the plate, holding a small piece of cake and frosting near the bottom right side of the slice. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of plant milk?

Yes, you can substitute soy milk with almond, oat, or any other unsweetened plant-based milk. Just ensure it’s unsweetened to avoid altering the cake’s sweetness.

Why is the cake batter so runny?

The boiling water thins out the batter, which helps create a moist and tender crumb. This is normal for this recipe, so don’t be alarmed by the consistency before baking.