Name: The Best Vegan Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 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

Rich, moist, and deeply chocolatey — this is not just any cake. What sets The Best Vegan Chocolate Cake Recipe apart is how it manages to be both indulgent and entirely plant-based, making it a go-to for celebrations or just a cozy night in with a good slice and a cup of tea.

A slice of chocolate cake with two thick layers of dark brown, moist cake separated by a generous layer of smooth, creamy light brown chocolate frosting. The outside of the slice is fully covered in the same light brown frosting, which looks soft and fluffy, with slight swirls on the top edges. The slice sits on a white plate with a silver fork beside it, and in the background, part of the whole cake on a white cake stand is visible on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make The Best Vegan Chocolate Cake Recipe
Top Tip
How to Serve The Best Vegan Chocolate Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
The Best Vegan Chocolate Cake Recipe

Why You'll Love This Recipe

This cake has been a true kitchen MVP for me. It’s surprisingly simple to whip up, and every time I bake it, family and friends can’t believe it’s vegan. I’m excited to share all the reasons why this is The Best Vegan Chocolate Cake Recipe you’ll ever need.

Unmatched Moisture: Thanks to the applesauce and soy milk combined with boiling water, the crumb stays deliciously tender and never dries out.
Perfect Chocolate Flavor: A rich cocoa blend balanced with just the right amount of sugar creates a decadent yet not overly sweet taste.
Simple Ingredients: No strange vegan substitutes here — just pantry staples that come together effortlessly.
Versatile Results: Whether you want cupcakes, layers, or a bundt cake, this recipe adapts beautifully without losing its magic.

This image shows a two-layer chocolate cake on a white cake stand with small round edges. The cake layers are dark brown with a moist texture, separated by a thick layer of creamy light brown chocolate frosting. The whole cake is covered smoothly with the same light brown frosting, which has a soft and slightly whipped look. A large slice is missing from the front, revealing the inside layers clearly. The background is blurry with a warm brown color, and the surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Building a great vegan chocolate cake is all about balancing moisture, structure, and flavor. Each ingredient here plays a specific role that makes this cake rise right and taste like a dream — plus, they're easy to find at most stores.

Flat lay of rich cocoa powder piled in a small heap, velvety vegan butter sticks softened and sliced, mounds of powdered sugar, creamy unsweetened soy milk in a glass jug, glossy golden applesauce dollops, smooth vanilla extract bottle with a few drops spilled, plump raw almonds scattered for texture, and dark chocolate chunks artistically placed, all arranged beautifully on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened Soy Milk or Almond Milk: The liquid base to activate the baking soda and provide moisture; soy milk tends to be creamier, but almond works well too.
Apple Cider Vinegar: Reacts with the baking soda to help the cake rise and creates a tender crumb.
All-Purpose Flour: The structural backbone of the cake; using AP flour keeps it light but sturdy.
Granulated Sugar: Sweetness that brings out the chocolate flavor; brown sugar can be swapped for a richer taste but changes texture slightly.
Cocoa Powder: Provides the intense chocolate punch; opt for unsweetened Dutch-process or natural cocoa depending on your brand preference.
Baking Powder and Baking Soda: The essential leavening agents that ensure a fluffy, airy texture.
Salt: Enhances and balances all the sweet flavors.
Canola Oil or Melted Coconut Oil: Adds moisture and richness without the taste overpowering the chocolate.
Unsweetened Applesauce: A vegan egg replacer that keeps the cake moist and tender; also adds natural sweetness.
Pure Vanilla Extract: Elevates the chocolate and adds warmth to the flavor profile.
Boiling Water: Helps bloom the cocoa powder for a deeper chocolate flavor and ensures extra moistness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this cake is how easy it is to tailor to your taste or occasion. Whether you want less sugar, a nuttier twist, or an alternative frosting, I’m all for making this recipe truly yours.

Variation: I often swap canola oil for melted coconut oil for a subtle tropical hint, which adds a lovely depth to the flavor without overwhelming the chocolate.
Frosting Adjustments: If you prefer a lighter frosting, cutting the buttercream recipe in half still gives you enough to generously frost a two-layer cake.
Gluten-Free Option: Try a gluten-free all-purpose flour blend, but be sure to check that it includes xanthan gum for structure.
Adding Texture: Stir in vegan chocolate chips or chopped nuts into the batter for an extra special touch—perfect when sharing with friends who love a bit of crunch.

Step-by-Step: How I Make The Best Vegan Chocolate Cake Recipe

Step 1: Prep and Activate Your Milk

I start by heating the oven to 350°F and prepping two 8 or 9-inch cake pans—lining them with parchment rounds is a game changer for smooth cake removal. Next, pour your soy or almond milk into a measuring cup, add the apple cider vinegar, stir lightly, and let it sit while it curdles. This tangy milk mix is what reacts with the baking soda to give you that perfect rise and a tender crumb.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Getting these combined well upfront helps ensure even rising and consistent flavor throughout your cake.

Step 3: Combine Wet and Dry Mixtures

Add your oil, applesauce, vanilla extract, and the curdled milk to the dry ingredients. Using a hand or stand mixer on medium speed, blend until everything is fully incorporated and smooth. The batter will start looking rich and chocolaty, but don’t let up now!

Step 4: Add Boiling Water and Bake

Now carefully pour in the boiling water while the mixer is running on low speed. The batter will thin out considerably — don’t worry, this is supposed to happen and is what makes the cake super moist. Divide the runny batter evenly into your prepared pans and slide them into the oven. Bake for 30 to 35 minutes, checking with a toothpick; when it comes out clean, you’re golden. Let the cakes cool in their pans for 10 minutes before transferring to a wire rack.

Step 5: Whip Up the Chocolate Buttercream Frosting

I reuse the same mixing bowl after wiping out the cake crumbs. Start by whisking together the cocoa powder to get rid of lumps, then cream in softened vegan butter until fluffy. Add half the powdered sugar and some of the milk, mix, then repeat with the rest of the powdered sugar and vanilla. Beat on high speed until light and spreadable. Adjust the consistency by adding milk or powdered sugar a little at a time — the frosting should hold its shape but still be easy to spread.

Step 6: Frost and Enjoy

Once the cake layers are completely cool, use an offset spatula or butter knife to frost the layers generously. I like to take my time here, spreading thick layers of buttercream to make each bite extra indulgent.

Top Tip

Having made this recipe dozens of times, I’ve learned a few little things that make a big difference in the final cake’s texture and flavor.

Use Room Temperature Ingredients: Softened vegan butter for frosting and room-temperature wet ingredients help everything mix evenly.
Don’t Skip the Boiling Water: It really bloomed the cocoa and melts the sugar slightly, making the batter smoother and the flavor deeper.
Line Your Cake Pans: Parchment rounds mean no messy scraping or breaking when you flip out your layers.
Let Cakes Cool Before Frosting: Patience here prevents your frosting from melting and sliding off.

How to Serve The Best Vegan Chocolate Cake Recipe

vegan chocolate cake - Serving Suggestion

Garnishes

I love topping this cake with simple garnishes like fresh berries or a sprinkle of cocoa nibs for a bit of crunch. Toasted coconut flakes or a few mint leaves add a nice visual pop and some extra flavor if you want to dress it up for guests.

Side Dishes

This cake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream — a perfect balance to the rich chocolate. For a lighter option, fresh fruit salad or simply brewed coffee rounds out the experience.

Creative Ways to Present

For birthdays or special occasions, I sometimes stack three layers and insert fresh strawberries or raspberries between layers for a surprise burst of fruit. Another favorite is drizzling melted vegan chocolate over the frosted cake for an elegant finish.

Make Ahead and Storage

Storing Leftovers

I store leftover cake carefully wrapped in plastic wrap or in an airtight container at room temperature for up to two days. After that, it keeps beautifully in the fridge for about 5 days without drying out — just bring it back to room temperature before serving.

Freezing

If you want to save some for later, this cake freezes well! Wrap individual slices or whole layers tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before frosting or serving.

Reheating

To reheat a slice, I pop it in the microwave for 15-20 seconds. It’s magical how the chocolate flavor softens and blooms even more with just a bit of warmth — perfect when you need that quick comforting bite.

Frequently Asked Questions:

Is this really the best vegan chocolate cake recipe?

Absolutely! This recipe balances simplicity and flavor perfectly, making it a favorite across different diets and taste preferences. It’s reliably moist, chocolatey, and easy to make, which is why I call it the best.

Can I use a different plant milk?

Yes, you can swap soy or almond milk with oat, cashew, or rice milk. Just make sure it’s unsweetened to maintain the right balance of flavors in the cake.

What can I substitute for applesauce?

If you don’t have applesauce, you can use 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water), whipped aquafaba, or a commercial egg replacer like Bob’s Red Mill. Each works well to keep the cake moist.

Can I make cupcakes instead of a layered cake?

Definitely! This batter makes about 24 cupcakes; just fill your liners halfway and bake for 20-25 minutes. It’s great for smaller gatherings or if you want individual servings.

Final Thoughts

After countless times making and tweaking this cake, it’s safe to say it holds a special place in my recipe box—and I’m sure it will in yours, too. Sharing The Best Vegan Chocolate Cake Recipe is like sharing a little piece of comfort and joy, and I hope it becomes your favorite way to treat yourself and loved ones, no matter the occasion.