Get ready to discover the ultimate vegan chocolate cake recipe that will amaze everyone! This simple, rich, and incredibly moist cake rivals any traditional chocolate cake you’ve ever tasted. It’s perfect for both beginners and busy parents, requiring minimal effort for maximum deliciousness. You’ll love how quickly this plant-based dessert comes together, ready to satisfy any sweet craving or celebrate a special moment.
Why You’ll Love This Vegan Chocolate Cake
This vegan chocolate cake quickly becomes a favorite for many wonderful reasons:
- Exceptionally Moist: Each bite offers a tender, melt-in-your-mouth experience, thanks to carefully selected plant-based ingredients. To learn more about the scientific principles behind successful plant-based baking, Chatelaine offers insights into common vegan substitutions for eggs and dairy.
- Rich, Deep Chocolate Flavor: We use plenty of cocoa powder to ensure a truly decadent and satisfying chocolate taste.
- Simple, One-Bowl Preparation: You can whip up the cake batter in just one bowl, minimizing cleanup and making baking a breeze.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a Tuesday craving, this cake fits every celebration.
- Impresses Everyone: Both vegans and non-vegans will rave about this delightful dessert, proving how amazing plant-based baking can be.
Ingredients
Gathering your ingredients is the first step to creating this incredible vegan chocolate cake recipe. We’ve made sure everything is easy to find at your local grocery store.
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 Chocolate Buttercream Frosting
- 1 cup cocoa powder
- 1 1/2 cups vegan butter, softened (use 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
You have flexibility with many of these plant-based ingredients. For milk, feel free to use unsweetened almond, oat, or even carton coconut milk. If you do not have canola oil, melted coconut oil or another neutral-flavored vegetable oil works well. This vegan chocolate cake does not require egg replacers since applesauce and baking soda handle the leavening. Always opt for vegan butter sticks, as they hold their shape better than tub varieties, especially for Chocolate Buttercream Frosting.
Equipment
Having the right tools makes baking this fantastic vegan chocolate cake even easier. You likely own most of these kitchen essentials already.
- Two 8 or 9-inch round cake pans
- Large mixing bowls
- Whisk
- Electric mixer (stand or handheld)
- Measuring cups and spoons
- Parchment paper rounds
- Rubber spatula
- Offset spatula or butter knife for frosting
Instructions
Follow these simple, step-by-step instructions to bake a perfectly moist and rich vegan chocolate cake. We’ve broken down each part to ensure success for every beginner.
For the Vegan Chocolate Cake
- Prepare for baking: 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 rounds.
- Make vegan “buttermilk”: In a small bowl, combine the unsweetened soy milk and apple cider vinegar. Stir gently and let it sit for 5-10 minutes until it slightly curdles. This creates a vegan buttermilk which adds tenderness. Understanding the essential roles vegan buttermilk plays in baking, from leavening to tenderizing, can significantly improve your plant-based desserts.
- Combine 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.
- Add wet ingredients: Pour the canola oil, unsweetened applesauce, and pure vanilla extract into the milk mixture. Stir them together.
- Mix wet and dry: Add the wet ingredients to the dry ingredients. Mix with a whisk or spatula until just combined. Do not overmix.
- Incorporate boiling water: Carefully pour in the cup of boiling water. Stir until the batter is smooth and a bit thin. This is normal for this vegan chocolate cake recipe.
- Divide and bake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely: Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely before frosting.
For the Chocolate Buttercream Frosting
- Sift cocoa powder: In a medium bowl, whisk the cocoa powder to remove any clumps. This ensures a smooth frosting texture.
- Cream vegan butter: In a large mixing bowl, using an electric mixer, cream the softened vegan butter on medium speed until light and fluffy. This takes about 2-3 minutes.
- Add sugar and milk: Gradually add the powdered sugar, one cup at a time, alternating with splashes of unsweetened soy milk. Start with 1/4 cup milk and add more as needed. Beat on low speed until combined, then increase to medium.
- Add vanilla: Mix in the pure vanilla extract. Continue beating until the frosting is light, fluffy, and smooth.
- Adjust consistency: If the frosting is too thick, add more non-dairy milk one teaspoon at a time. If it’s too thin, add more powdered sugar one tablespoon at a time.
- Frost the cake: Once your cake layers are completely cool, use an offset spatula or knife to generously frost the top of one layer. Place the second layer on top and then frost the top and sides of the entire vegan chocolate cake.
Pro Tips for the Best Vegan Chocolate Cake
Achieving bakery-quality results with your vegan chocolate cake recipe is easy with these simple pro tips.
- Room Temperature Ingredients: Ensure your vegan butter for frosting is softened, but not melted. This helps achieve a smooth, creamy texture.
- Do Not Overmix: Mixing the cake batter too much develops gluten, leading to a tough cake. Mix until just combined.
- Trust the Runny Batter: The batter will be quite thin after adding the boiling water; this is intentional and helps create a super moist cake.
- Cool Cakes Fully: Never frost a warm cake. The frosting will melt and slide right off. Allow the cake layers to cool completely, ideally for several hours.
- Sift Cocoa Powder: Sifting cocoa for both the cake and frosting prevents lumps and ensures a smoother, more uniform texture.
- Adjust Frosting Thickness: Add non-dairy milk or powdered sugar gradually until you reach your desired frosting consistency.
- Quality Vegan Butter: Use high-quality vegan butter sticks for the best frosting results; they perform most like dairy butter in baking.
Serving, Storage, and Variations
This incredible vegan chocolate cake recipe is versatile for serving, easy to store, and simple to adapt with creative variations.
Serving Suggestions
Serve your delicious vegan chocolate cake simply on its own, or enhance it with fresh berries like raspberries or strawberries. Garnish with a sprinkle of cocoa powder or elegant chocolate shavings for a fancy touch. For an extra indulgent treat, pair a slice with a scoop of your favorite non-dairy vanilla or mint chip ice cream.
Storage Instructions
Store any leftover cake covered at room temperature for up to 2-3 days. For extended freshness, refrigerate the cake in an airtight container for up to 5-7 days. You can also freeze individual slices or the whole cake for longer storage. Wrap slices tightly in plastic wrap and then foil. Thaw frozen cake slowly in the refrigerator overnight before serving to maintain its moistness.
Variations
- Make Cupcakes: Adjust baking time to 18-22 minutes for delightful vegan chocolate cupcakes.
- Bundt Cake: Bake the batter in a greased and floured bundt pan, extending the baking time to 45-55 minutes.
- Sheet Cake: Pour the entire batter into a 9×13 inch baking pan; bake for approximately 30-35 minutes.
- Espresso Boost: Add 1-2 teaspoons of instant espresso powder to the dry ingredients for a deeper chocolate flavor.
- Chocolate Chip Surprise: Fold 1/2 cup of vegan chocolate chips into the batter before baking for extra chocolatey goodness.
- Layer Cake: Double the recipe for a taller, more impressive four-layer vegan chocolate cake.
Nutrition Information
(Per serving, based on 16 servings)
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Carbohydrates | 70g |
| Protein | 4g |
| Total Fat | 22g |
| Saturated Fat | 8g |
| Sodium | 380mg |
| Fiber | 3g |
| Sugar | 50g |
Disclaimer: Nutrition information is an estimate based on ingredients and preparation methods. Actual values may vary depending on specific brands and ingredient variations.
Frequently Asked Questions (FAQ)
Can I use gluten-free flour?
Yes, you can substitute a 1:1 gluten-free all-purpose flour blend for this vegan chocolate cake recipe. Ensure the blend contains xanthan gum for best results.
What is the purpose of boiling water?
Boiling water helps to bloom the cocoa powder, enhancing its flavor and creating a super moist, tender crumb. It also helps achieve the correct thin batter consistency.
How long does vegan chocolate cake last?
This delicious cake stays fresh for 2-3 days at room temperature, or up to 5-7 days when stored in the refrigerator. Always keep it covered to prevent drying out.
Can I use avocado oil instead of canola?
Absolutely! Avocado oil is a great neutral-flavored alternative to canola oil. You can use it in the same quantity.
Why didn’t my cake rise properly?
Several factors can affect rise, including expired baking powder or soda, overmixing the batter, or opening the oven door too early during baking. Double-check your leavening agents’ freshness.
Conclusion
You now have everything you need to bake the ultimate vegan chocolate cake recipe! This remarkably moist, rich, and easy-to-make dessert proves that plant-based baking can be truly extraordinary. It is perfect for surprising loved ones or treating yourself, delivering a chocolatey experience that everyone will adore. Give this recipe a try and share your delightful creations with us; we love seeing your baking triumphs!