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The Best Vegan Chocolate Cake Recipe

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★★★★★

4.6 from 135 reviews

This recipe delivers the best rich and moist vegan chocolate cake made with simple ingredients like soy milk, cocoa powder, and applesauce. Topped with a silky vegan chocolate buttercream frosting, this cake is perfect for any occasion, providing a deliciously dairy-free, egg-free, and indulgent dessert that even non-vegans will love.

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 (177°C) and grease two 8 or 9-inch cake pans. For easier removal, line them with parchment paper rounds.
  2. Make vegan buttermilk: Combine 1 cup of unsweetened soy milk with 1 tablespoon apple cider vinegar. Stir slightly and set aside to allow it to curdle, creating a vegan buttermilk.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  4. Add wet ingredients (except boiling water): Pour in the canola oil, applesauce, vanilla extract, and the curdled milk-vinegar mixture. Use a hand mixer or stand mixer on medium speed to blend everything thoroughly.
  5. Incorporate boiling water: Lower the mixer speed and carefully add the cup of boiling water. Mix until the batter is smooth and combined. The batter will be thin and runny, which is correct for this recipe.
  6. Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
  7. Prepare frosting dry base: In a large clean bowl, whisk the cocoa powder well to break up clumps.
  8. Cream vegan butter and cocoa: Add the softened vegan butter to the cocoa, and beat with a hand mixer until smooth and creamy.
  9. Add sugar and milk gradually: Mix in half of the powdered sugar and half of the soy milk. Once combined, add the remaining powdered sugar and vanilla extract. Start mixing on low speed, then increase to high until fluffy and smooth.
  10. Adjust frosting consistency: If the frosting is too dry, add soy milk one tablespoon at a time until it softens. If too wet, add more powdered sugar until it holds shape well.
  11. Frost the cake: Use an icing spatula or butter knife to spread the frosting evenly over the cooled cakes, layering if desired.

Notes

  • Using parchment rounds helps prevent the cake from sticking and makes removal much easier.
  • The cake batter is expected to be very runny due to the boiling water; do not add more flour.
  • Make sure vegan butter is softened to room temperature for a smooth frosting texture.
  • Adjust frosting thickness with powdered sugar or soy milk as needed for easier spreading or piping.
  • This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.

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

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