The Best Ever Vegan Chocolate Cake

The Best Ever Vegan Chocolate Cake: Chocolate Cake that is the Best for Vegans A simple and speedy meal that can be prepared in just one bowl! The vegan or not, this chocolate cake is without a doubt the finest chocolate cake ever made. There is a lot of chocolate in it, and it is quite moist.

The Best Ever Vegan Chocolate Cake

slice of vegan chocolate cake on a plate

What was I supposed to do for my birthday, which was a few weeks ago? I requested that my mother keep all three of my children for a few hours so that I could make and photograph the most delicious vegan chocolate cake that I have ever seen. If you ask me, last year’s birthday was quite epic!

Every time I get a vegan slice of cake out of the oven (whether it be at Whole Foods or somewhere else), I am let down for some reason. In most cases, the frosting is delicious, but the cake itself is either 1. a peculiar flavour or 2. extremely dry and devoid of any moisture at all. Extremely disheartening to hear.

vegan chocolate cake with a slice taken out of it

In addition, I have attempted to make a few of the vegan chocolate cake recipes that are available; but, even those recipes did not satisfy my preferences in terms of moistness or perfection. Consequently, after some reflection and experimentation, I was eventually able to devise the recipe for the vegan chocolate cake that is the most delectable, absolutely moist, and deliciously delightful!


Chocolate Cake

  • 1 cup unsweetened 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

Chocolate Buttercream Frosting

  • 1 cup cocoa powder
  • 1 1/2 cups vegan butter, softened baking sticks preferred
  • 4-5 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1/4-1/2 cup unsweetened almond milk


For the Chocolate Cake

  • Preheat the oven to 350 degrees Fahrenheit and grease two cake pans about 9 inches in diameter. If I want the cakes to be easier to remove in the future, I additionally line them with rounds of parchment paper and lightly flour them.
  • A spoonful of vinegar should be added to one cup of unsweetened almond milk once it has been measured out. After giving it a little stir, leave it aside to curdle.

vegan chocolate cake with a slice taken out of it

  • Put the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large basin. Mix through the baking powder. In order to mix, whisk thoroughly.
  • At this point, incorporate the oil, applesauce, vanilla, and the mixture of almond milk and vinegar. A hand mixer (or a stand mixer with the paddle attachment) should be used to mix the ingredients together until they are thoroughly blended.
  • Slow down the speed and add the hot water into the cake batter in a gentle manner while continuing to mix it until it is completely incorporated. Believe me when I say that the batter will appear to be quite runny at this point; this is exactly how it should be!
  • Your cake pans should each receive an equal amount of the batter. Bake for thirty to thirty-five minutes, or until a toothpick should come out clean when inserted in the centre. Let the cakes cool entirely before icing them. After ten minutes of cooling in the pan, carefully remove the cakes from the pans and allow them to cool completely.

vegan chocolate frosting in a bowl with a whisk

For the Chocolate Buttercream Frosting

  • The cocoa powder should be added to a large bowl (I simply clean out the bowl that I used for the cake and use it for the frosting). Do a thorough whisking to break up any clumps.
  • Add the vegan butter that has been softened, and then use a hand mixer to blend it until it is creamed and thoroughly incorporated.

vegan chocolate cake frosted close up

  • After adding half of the powdered sugar and half of the almond milk, mix the ingredients together until they are smooth. The remaining powdered sugar and vanilla essence should be added at this point. To begin, mix on a low setting, and then up the volume. Create a frothy and well-combined mixture.
  • If you find that the frosting is too dry, you can add additional milk, one or two tablespoons at a time. If the frosting appears to be too liquid and does not maintain its shape, add additional powdered sugar until it reaches the desired consistency.
  • Frost the cake with either an icing spatula or a butter knife, whichever you choose.

slice of vegan chocolate cake with a fork taking a bite.

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