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

Chocolate cake that’s rich, moist, and totally dairy-free? Yes, please! What makes The Best Vegan Chocolate Cake Recipe stand out is the perfect balance of deep chocolate flavor and fluffy texture that’ll surprise not just vegans, but everyone at your table.

A slice of chocolate cake with two thick, dark brown layers that look soft and moist, separated and covered by a smooth, rich chocolate frosting that is light brown and creamy. The frosting also covers the outer sides of the cake, spreading unevenly with soft peaks and swirls. The cake sits on a white plate with a silver fork lying beside it, all placed on a white marbled surface. In the background, the base of a white cake stand is partially visible. 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

I've made a lot of vegan chocolate cakes over the years, but this one always rises to the top for me. It’s so reliably moist and never tastes like “substitute.” Honestly, it’s my go-to whenever I want to impress without fuss.

Unbelievably moist: Thanks to applesauce and oil, it never dries out, even after a couple of days.
Simple ingredients: You likely already have everything in your pantry—no specialty items needed.
Deep chocolate flavor: Cocoa powder and a touch of boiling water unlock a rich, complex taste.
Foolproof texture: The batter is runny, but that’s how you know it’s going to come out perfectly soft and tender.

A two-layer chocolate cake with thick, creamy chocolate frosting covering the outside and between the layers is shown on a white cake stand. The bottom layer is dark and dense, with the top layer a bit lighter, both surrounded by smooth and slightly textured chocolate frosting. A large slice is removed, revealing the moist inside and showing the frosting spread evenly. The cake stand rests on a white marbled surface with a blurred dark brown background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role here, creating a cake that's moist, tender, and loaded with chocolate goodness. Plus, I’ll share a couple of tips so you get the best results when you shop and bake.

Flat lay of rich cocoa powder heaps, smooth vegan butter sticks in soft golden tones, fluffy powdered sugar dusted lightly nearby, plump whole apples for fresh applesauce, a small glass of creamy almond milk with apple cider vinegar, glossy vanilla bean pods, and a scattering of fine granulated sugar crystals, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened soy milk or almond milk: The acidity from the apple cider vinegar reacting with the plant milk helps the cake rise just right.
Apple cider vinegar: Trust me, this little addition boosts the texture and helps make the crumb tender.
All purpose flour: The perfect base for a soft yet sturdy cake structure.
Granulated sugar: Sweetens the cake and helps with moisture retention—don’t skip it!
Cocoa powder: Use natural cocoa, not Dutch process, for that bright chocolate flavor enhanced by the vinegar.
Baking powder and baking soda: The dynamic duo to guarantee your cake rises beautifully.
Salt: Even a pinch helps boost all those chocolate notes you love.
Canola oil or melted coconut oil: Oil keeps the cake tender and adds richness while staying vegan.
Unsweetened applesauce: Adds moisture and keeps the cake light—it's my secret weapon.
Pure vanilla extract: Enhances the flavor layering, so don’t skimp on quality vanilla.
Boiling water: This might seem odd, but adding hot water intensifies the cocoa and keeps the batter luscious.
Vegan butter (for frosting): Make sure it’s soft and spreadable—sticks work best for creaminess.
Powdered sugar: For the smoothest, sweetest buttercream texture.

📝

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

This cake is super flexible. I love tweaking it depending on the occasion—sometimes I add a pinch of espresso powder to boost the chocolate, or toss in some orange zest for a citrusy twist. You can really make it your own.

Adding Espresso Powder: I started doing this after a friend’s recommendation; it makes the chocolate flavor so much deeper without tasting like coffee.
Frosting Variations: If you want something lighter, spread some vegan whipped cream and fresh berries on top instead of the traditional chocolate frosting.
Nut-Free Option: Replace applesauce with mashed ripe banana or pumpkin puree if that’s what you have on hand.
Seasonal Flavors: Add a pinch of cinnamon or cayenne for a warming spice kick, perfect for fall and winter.

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

Step 1: Prep the Wet Ingredients

Start by mixing the plant milk and apple cider vinegar in a bowl. Stir it gently and set aside—this little curdling magic is what reacts with the baking soda and makes the cake rise beautifully. I usually prep this first so it has time to do its thing while I get the dry ingredients ready.

Step 2: Combine Your Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisking ensures there are no lumps and evenly distributes the leavening agents. Taking this extra step makes a noticeable difference in texture.

Step 3: Mix Wet and Dry Together

Add the oil, applesauce, vanilla extract, and your plant milk-vinegar mix to the dry ingredients. Use a hand mixer or stand mixer on medium speed to combine. This step is where the batter starts coming together into a luscious, creamy texture.

Step 4: The Secret Hot Water Pour

Turn your mixer to low and slowly pour in the boiling water. The batter will become very runny at this point, which can understandably feel weird. But trust me—this is exactly how it should be for a moist, tender cake. Keep mixing to combine, then divide the batter evenly between your greased cake pans lined with parchment paper.

Step 5: Bake & Cool

Bake the cakes at 350°F for 30–35 minutes. I start checking at 30 minutes with a toothpick; when it comes out mostly clean (a few crumbs are fine), it’s ready. After baking, let the cakes cool for 10 minutes in the pans before turning them out onto wire racks to cool completely. Patience here pays off—frosting warm cake turns into a melty mess.

Step 6: Whip Up That Chocolate Buttercream

Mix the cocoa powder and softened vegan butter until creamy. Then add powdered sugar and plant milk alternately, whipping on high after everything’s in. Adjust the milk or sugar amounts for your preferred frosting consistency. If it’s too stiff, splash in a bit more milk; too loose, more powdered sugar. The result? Silky, dreamy chocolate frosting that spreads like a dream.

Step 7: Assemble & Frost

Once the cake layers are completely cool, frost away! I use an offset spatula for smoothness, but a butter knife works fine too. The frosting spreads best when the cakes aren’t warm and your buttercream is silky.

Top Tip

After making this cake so many times, I’ve learned a few key tricks to keep it perfect every single time.

Don’t Skip the Vinegar: It’s easy to forget, but omitting the vinegar means your cake won’t rise or texture properly—you’ll miss that tender crumb.
Use Parchment Circles: I can’t recommend lining cake pans enough; it saves you the heartbreak of stuck cakes and crumbs hiding where you don’t want them.
Trust the Runny Batter: It feels strange at first, but that’s exactly what makes the cake so moist. Don’t add more flour—just trust the process.
Cool Completely Before Frosting: Otherwise, the frosting melts. I usually bake mine the night before and frost the next day for best results.

How to Serve The Best Vegan Chocolate Cake Recipe

vegan chocolate cake - Serving Suggestion

Garnishes

When I serve this cake, I love topping it with fresh raspberries or sliced strawberries—they add a lovely pop of color and cut through the rich chocolate nicely. Toasted coconut flakes or a sprinkle of chopped nuts add great texture. And for classics, a dusting of cocoa powder on top never hurts.

Side Dishes

It pairs beautifully with a scoop of vanilla vegan ice cream or a bowl of fresh berries. For a cozy touch, try serving it alongside a cup of your favorite nut milk latte or herbal tea—ideal for an afternoon treat or dessert after dinner.

Creative Ways to Present

I once layered this cake with vegan raspberry jam between the tiers for a fun surprise inside, which was a hit at a birthday party. For festive holidays, piping rosettes of frosting around the edges and sprinkling edible glitter really makes the cake party-ready. You could even try it as cupcakes — same delicious cake, perfect for sharing.

Make Ahead and Storage

Storing Leftovers

I store leftover cake tightly wrapped in plastic wrap and in an airtight container in the fridge. It keeps moist and fresh for up to 4 days. Just let it come to room temperature before serving so that it’s soft and the frosting isn’t chilled and hard.

Freezing

This cake freezes wonderfully. I freeze whole unfrosted layers wrapped tightly in plastic and foil, then thaw overnight in the fridge before frosting. If you want to freeze the frosted cake, freeze it uncovered for a few hours until firm, then wrap well to avoid condensation.

Reheating

Reheat slices gently in the microwave for 15-20 seconds to bring out that fresh-baked warmth. This makes the frosting softer and the cake tender again—perfect for when you want that “just baked” vibe any time.

Frequently Asked Questions:

Can I use a different plant milk in The Best Vegan Chocolate Cake Recipe?

Absolutely! Unsweetened soy or almond milk work best due to their neutral flavors, but oat milk or cashew milk are fine substitutes too. Just keep the milk unsweetened to avoid altering the cake’s sweetness balance.

Is it necessary to add boiling water to the cake batter?

Yes, adding boiling water helps dissolve the cocoa powder fully and intensifies the chocolate flavor, while also making the batter more fluid and resulting in a moist and tender crumb. It might look runny, but that’s entirely normal and key to the texture.

Can I make this recipe gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend that’s suitable for baking. I recommend using one with xanthan gum included to help maintain structure. However, texture might vary slightly, so be sure to watch baking times closely.

How do I know when the cake is done baking?

The best way is to insert a toothpick into the center. It should come out clean or with just a few moist crumbs attached. The cake might feel slightly springy to touch once risen—it’s better to check early and often after 30 minutes to avoid overbaking.

Final Thoughts

This recipe feels like a little miracle every time I bake it. The Best Vegan Chocolate Cake Recipe is my way of showing that vegan and indulgent can live perfectly together without compromise. I hope you enjoy making and sharing it as much as I do—because trust me, it’s the kind of cake friends will request again and again.