Welcome to your new favorite dessert! This incredible vegan chocolate cake is unbelievably moist, rich, and intensely chocolatey. It’s surprisingly simple to make, perfect for both beginner bakers and seasoned pros. Get ready to bake a show-stopping cake that everyone, vegan or not, will absolutely adore.
Why You’ll Love This Vegan Chocolate Cake
- Incredible Moistness: Say goodbye to dry, crumbly cakes. This vegan chocolate cake recipe guarantees a wonderfully tender crumb every single time.
- Rich, Deep Chocolate Flavor: We use a generous amount of cocoa powder for an intensely satisfying chocolate experience. It’s truly decadent.
- Effortless One-Bowl Preparation: You’ll appreciate the minimal cleanup thanks to our simple, straightforward method.
- Perfect for Any Occasion: From birthdays to holidays or just a sweet craving, this cake fits every celebration.
- Foolproof for Everyone: Whether you’re new to vegan baking or a pro, this recipe is designed for success.
Ingredients
For the Vegan 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 Vegan 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)
Notes & Substitutions
Combine plant milk and apple cider vinegar to create a homemade vegan buttermilk; let it sit for five minutes. For those curious about its function, learning how vegan buttermilk works in baking can enhance your understanding of its role in cakes and muffins. For the oil, canola provides a neutral flavor, but melted coconut oil works too. Applesauce adds moisture and acts as an egg replacer; flax egg or aquafaba are also viable options. Always use vegan butter sticks for frosting, as they have a better fat content and firm up beautifully compared to spreads. Adjust powdered sugar and plant milk amounts to achieve your desired frosting consistency.
Equipment
Gather your tools before you begin. You will need a few mixing bowls for separate ingredients. A whisk and an electric mixer are essential for achieving the right textures. Two 8 or 9-inch round cake pans ensure even baking. Don’t forget parchment paper for lining your pans. Finally, an icing spatula helps you frost your cake like a pro.
Instructions
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 16
For the Vegan Chocolate Cake
- Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Lightly grease and flour two 8 or 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- Make Vegan Buttermilk: In a small bowl, combine the unsweetened soy milk and apple cider vinegar. Stir gently and set aside for 5 minutes to curdle. This creates your tangy vegan buttermilk.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps in the dry mix.
- Combine Wet Ingredients: Add the canola oil, unsweetened applesauce, and pure vanilla extract to the curdled milk mixture. Whisk these wet ingredients together until well combined.
- Mix Batter: Pour the wet ingredient mixture into the dry ingredients. Mix with a whisk or electric mixer on low speed until just combined. Do not overmix the batter for this vegan cake.
- Add Boiling Water: Carefully pour in the cup of boiling water. Gently stir it into the batter until fully incorporated and smooth. The batter will be thin, which is normal.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Completely: Remove the cakes from the oven and let them cool in their pans for 10-15 minutes. Then, invert them onto a wire rack to cool completely before frosting. This step is crucial for the best vegan cake experience.
For the Vegan Chocolate Buttercream Frosting
- Sift Cocoa Powder: In a small bowl, whisk or sift the cocoa powder to remove any clumps. This ensures a smooth frosting.
- Cream Vegan Butter: In a large mixing bowl, using an electric mixer, cream the softened vegan butter until light and fluffy.
- Add Cocoa: Gradually add the sifted cocoa powder to the creamed butter, mixing until fully combined.
- Incorporate Sugar and Milk: With the mixer on low speed, gradually add the powdered sugar, alternating with the unsweetened soy milk. Start with 4 cups of powdered sugar and 1/4 cup of milk.
- Mix Until Fluffy: Once all ingredients are added, increase the mixer speed to medium-high. Beat for 3-5 minutes until the frosting is light, fluffy, and smooth.
- Adjust Consistency: If the frosting is too thick, add more milk, one teaspoon at a time. If it’s too thin, add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.
- Frost Cooled Cake: Once your vegan cake layers are completely cooled, assemble and frost them with your delicious buttercream.
Pro Tips for the Best Vegan Chocolate Cake
- Don’t Overmix: Overmixing develops gluten, leading to a tough cake. Mix only until ingredients are just combined.
- Boiling Water is Key: The hot water “blooms” the cocoa, intensifying the chocolate flavor, and reacts with the leavening agents for an extra light texture. For a deeper understanding of this process, you can explore the science of blooming cocoa powder.
- Room Temperature Ingredients: Ensure your plant milk, vinegar, and applesauce are at room temperature. This helps them combine smoothly.
- Proper Pan Prep: Greasing, flouring, and lining with parchment paper prevents sticking and ensures your cake releases easily.
- Cool Completely: Always wait until your cake layers are fully cooled before frosting. Warm cakes will melt your beautiful buttercream.
- Achieve Perfect Frosting: Adjusting powdered sugar and milk allows you to get the ideal consistency for spreading and piping your frosting.
Serving, Storage & Variations
Serving Suggestions
Serve this magnificent vegan cake at room temperature for the best texture and flavor. Garnish with fresh berries, colorful sprinkles, or elegant chocolate shavings for an extra touch. A light dusting of cocoa powder also looks beautiful.
Storage Instructions
Store leftover cake covered at room temperature for up to 2-3 days. For longer freshness, refrigerate the cake in an airtight container for up to 5 days. You can also freeze individual slices or a whole frosted vegan cake for up to 2 months. Wrap tightly in plastic wrap, then foil, before freezing. Thaw overnight in the refrigerator before serving.
Variations
Easily adapt this recipe for cupcakes; bake for 20-25 minutes. You can also make a single layer cake by halving the recipe, or a bundt cake (adjust baking time). For a less thick frosting, halve the buttercream recipe. Explore different frosting flavors like vanilla bean, raspberry, or peanut butter for a fun twist.
Nutrition Information
This vegan cake offers a delightful treat. Each serving provides a good balance of energy and flavor.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 475 |
| Total Fat | 20g |
| Saturated Fat | 9g |
| Cholesterol | 0mg |
| Sodium | 310mg |
| Total Carbs | 70g |
| Dietary Fiber | 3g |
| Total Sugars | 50g |
| Protein | 4g |
*Approximate values per serving (1/16th of cake with frosting).*
Frequently Asked Questions (FAQ)
Does vegan cake taste different?
No, a well-made vegan cake, like this one, offers a rich, moist texture and delicious flavor that’s indistinguishable from traditional cakes. You won’t miss a thing!
Can I use other plant milks?
Absolutely. Almond milk, oat milk, or cashew milk will all work well in this recipe. Just make sure they are unsweetened.
Will the applesauce flavor be noticeable?
Not at all. The applesauce acts as a binder and adds moisture without imparting any apple flavor to the finished cake. The chocolate is the star.
How do I prevent my vegan cake from being dry?
The key is the boiling water and not overmixing. These elements ensure a consistently moist and tender crumb.
Can I make this cake gluten-free?
Yes, you can. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.
Can I freeze frosted vegan cake?
Yes! Wrap the frosted cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
Conclusion
This ultimate moist and easy vegan chocolate cake proves that plant-based baking can be incredibly simple and supremely delicious. With its rich flavor and tender crumb, it’s a recipe you’ll return to again and again. Go ahead, bake a batch and share your creations! We can’t wait to hear how much you love it.
The Ultimate Moist & Easy Vegan Chocolate Cake
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowls
- whisk
- Electric mixer
- Cake pans (two 8-inch round)
- Oven
- Spatula
- Wire rack
Ingredients
For the Chocolate Cake
- 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
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)
Instructions
For the Chocolate Cake
- Preheat oven to 350°F (175°C) and grease/flour two 8-inch round cake pans. In a medium bowl, whisk together the unsweetened soy milk and apple cider vinegar; set aside for 5 minutes to curdle.
- In a large bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine and break up any lumps.
- To the curdled soy milk, add the canola oil, unsweetened applesauce, and 1 tablespoon of pure vanilla extract. Whisk thoroughly until well combined. Pour the wet mixture into the dry ingredients and mix with a spatula until just combined.
- Carefully stir in the 1 cup of boiling water until the batter is smooth. Do not overmix. Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
For the Chocolate Buttercream Frosting
- In a large bowl using an electric mixer, cream together the softened vegan butter until light and fluffy. Gradually beat in 1 cup of cocoa powder and 4-5 cups of powdered sugar, alternating until well combined.
- Add 2 teaspoons of pure vanilla extract and 1/4-1/2 cup of unsweetened soy milk, starting with less and adding more as needed. Beat on high speed until the frosting is smooth, creamy, and reaches your desired consistency.
- Once the cake layers are completely cooled, frost the cake with the prepared chocolate buttercream. Stack the layers and apply an even layer of frosting to the top and sides of the cake. Decorate as desired.