Description

This rich and moist vegan chocolate cake is the ultimate plant-based dessert. Made without eggs or dairy, it uses simple ingredients like unsweetened plant milk, applesauce, and cocoa powder to create a deeply chocolatey, tender crumb. Topped with a creamy vegan chocolate buttercream frosting, it’s perfect for any occasion and sure to satisfy chocolate lovers while being entirely animal-friendly.

Ingredients

Scale

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

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

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease two 8 or 9-inch cake pans and line them with parchment paper rounds to ensure easy removal of the cakes later.
Make Vegan Buttermilk: In a small bowl, measure 1 cup of unsweetened soy or almond milk, then stir in 1 tablespoon of apple cider vinegar. Let this sit for a few minutes to curdle and create a vegan buttermilk substitute.
Mix Dry Ingredients: In a large mixing bowl, whisk together 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, and 1 teaspoon salt until thoroughly combined.
Add Wet Ingredients Except Water: Add 1/2 cup canola or melted coconut oil, 2/3 cup unsweetened applesauce, 1 tablespoon vanilla extract, and the prepared vegan buttermilk mixture to the dry ingredients. Using a hand mixer or stand mixer on medium speed, blend until the batter is smooth and well combined.
Incorporate Boiling Water: Reduce the mixer speed to low and carefully pour in 1 cup of boiling water, mixing until fully incorporated. The batter will appear very thin and runny—this is normal and necessary for a moist cake.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. After baking, let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Prepare Frosting – Sift Cocoa: In a clean large bowl, sift 1 cup cocoa powder to remove lumps.
Cream Vegan Butter and Cocoa: Add 1 1/2 cups softened vegan butter to the cocoa and use a hand mixer to cream the mixture until smooth and fluffy.
Add Powdered Sugar and Milk: Add half of 4-5 cups powdered sugar and about half of 1/4 to 1/2 cup unsweetened soy or almond milk. Mix until combined, then add the remaining powdered sugar and 2 teaspoons vanilla extract.
Adjust Frosting Consistency: Mix on low speed initially, then increase to high until the frosting is fluffy. If too dry, add milk a tablespoon at a time; if too wet, add more powdered sugar until desired consistency is reached.
Frost the Cake: Using an icing spatula or butter knife, frost the cooled cakes as desired, layering and covering the sides for a delicious finish.

Notes

For cupcakes: Fill liners halfway and bake for 20-25 minutes. This recipe yields about 24 cupcakes.
To make a 4-layer cake, double the recipe; halve it for a single-layer cake. For a bundt cake, bake for about 45 minutes. For a 9×13 inch sheet cake, bake 35-40 minutes.
If you prefer less frosting, halve the frosting ingredients; this recipe makes enough for thick layers.
If applesauce is unavailable, substitute two flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water), whipped aquafaba, or another egg replacer equivalent to 2 eggs.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 350
Sugar: 40g
Sodium: 300mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg