Print

The Best Vegan Chocolate Cake Recipe

Print Recipe

★★★★★

4.7 from 80 reviews

This vegan chocolate cake is a rich, moist, and decadent dessert that is completely plant-based. Made without eggs or dairy, it uses unsweetened soy milk and apple cider vinegar to create a tender crumb, while a combination of cocoa powder and boiling water intensifies the chocolate flavor. Topped with a creamy vegan chocolate buttercream frosting made from vegan butter and powdered sugar, this cake is perfect for any celebration or a delicious treat for chocolate lovers seeking a dairy-free, egg-free option.

Ingredients

Scale

For the Chocolate Cake

  • 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

For the Chocolate Buttercream Frosting

  • 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)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8 or 9-inch cake pans and line the bottoms with parchment paper rounds to ensure easy removal after baking.
  2. Make Vegan Buttermilk: In a small bowl, measure 1 cup of unsweetened soy or almond milk. Stir in 1 tablespoon of apple cider vinegar and set aside for a few minutes to curdle. This mimics buttermilk.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until fully incorporated.
  4. Add Wet Ingredients to Dry: Add the canola oil, unsweetened applesauce, pure vanilla extract, and the milk/vinegar mixture to the dry ingredients. Using a hand or stand mixer set to medium speed, blend until smooth and combined.
  5. Incorporate Boiling Water: Lower the mixer speed and slowly pour in the boiling water. Mix carefully until the batter is smooth and runny, which is the expected consistency for this cake.
  6. Fill Pans and Bake: Evenly divide the batter between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool in pans for 10 minutes.
  7. Cool Completely: Carefully remove the cakes from the pans and allow them to cool completely on a wire rack before frosting to prevent melting the frosting.
  8. Prepare Frosting – Sift Cocoa Powder: In a large bowl, sift or whisk the cocoa powder to remove lumps, using the same bowl from the cake batter to save dishes.
  9. Cream Vegan Butter and Cocoa: Add softened vegan butter to the cocoa powder and beat with a hand mixer until creamy and well combined.
  10. Add Powdered Sugar and Milk: Add half of the powdered sugar and half of the unsweetened soy or almond milk. Mix until incorporated. Then add the remaining powdered sugar and vanilla extract. Beat starting on low speed, gradually increasing to high until the frosting is fluffy.
  11. Adjust Frosting Consistency: If the frosting is too dry or stiff, add additional milk a tablespoon at a time. If it is too loose to hold shape, add more powdered sugar until it thickens appropriately.
  12. Frost the Cake: Using an icing spatula or butter knife, spread the frosting evenly over the cooled cakes. Stack the layers if desired, and frost the top and sides for a smooth finish.

Notes

  • Use parchment paper rounds to help easily remove cake layers from pans without sticking.
  • The cake batter will be very runny; this is normal and ensures a moist crumb.
  • Ensure the cakes are completely cool before frosting to prevent the vegan butter-based frosting from melting.
  • If you prefer a deeper chocolate flavor, use Dutch-processed cocoa powder for both the cake and frosting.
  • Storage: Keep cake refrigerated in an airtight container for up to 4 days or freeze for up to 2 months.

Keywords: vegan chocolate cake, dairy-free chocolate cake, eggless chocolate cake, vegan dessert, plant-based chocolate cake, dairy-free frosting

Find it online: https://tastewithamy.com/the-best-vegan-chocolate-cake-recipe/