Vegan chocolate cake, sweet, delicious, and chocolatey. It is rich, moist, and satisfying, and great for any birthday party.
I still can't believe how actually GOOD this vegan chocolate cake is! This vegan cake is one of the easiest ones to make because you just need to mix all the ingredients together and add the frosting later.
Sometimes it can be hard to find a store-bought vegan cake that does not contain a high amount of additives and preservatives and that also tastes good. But with this one, I promise you won't have to worry about that ever again!
If you prefer alternatives to vegan chocolate frosting, you can use my Vegan Cream Cheese Frosting, Vegan Buttercream Frosting, or even the vegan lemon buttercream frosting from my Vegan Lemon Cake.
Vegan chocolate cake recipe - Short video
How to make a vegan chocolate cake
- Preheat the oven to 350ºF or 180ºC. Grease two 9-inch (23 cm) cake pans.
- Mix the plant milk and vinegar in a bowl until well combined (photo 1). Let the mixture rest at room temperature for at least 5 minutes.
- In the meantime, add the dry ingredients to a large mixing bowl (photo 2) and mix until combined (photo 3).
- Add the oil, applesauce, vanilla extract, and the plant milk and vinegar mixture (photo 4). Stir until well combined (photo 5).
- Divide the batter evenly between the two cake pans (photo 6).
- Bake for about 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely before frosting.
- To make the vegan chocolate frosting add all the frosting ingredients to an electric mixer bowl (photo 7) and beat until combined and fluffy (photo 8). You could also use a regular large bowl and a hand mixer.
- If your frosting is too thick or crumbly, add a little bit of unsweetened plant milk (soy milk is my favorite one). If your frosting is too thin, just add more powdered sugar until thickens.
- Frost the cake using an icing spatula or a butter knife (photo 9), adding a thick layer between the top and bottom layers (photo 10).
- Slice your vegan chocolate cake and serve.
Ingredients and tips
- Unsweetened plant milk: any type of unsweetened plant milk will work, but soy milk is my favorite one for baking.
- Apple cider vinegar: you could also use white vinegar or lemon juice instead.
- All-purpose flour: I’ve only made this recipe using all-purpose flour, but I think using any other type of flour would also work. However, you may need to add more or less of it.
- Granulated sugar: feel free to use other types of sugar, like brown, coconut, or cane sugar.
- Unsweetened cocoa powder: I guess you could make this recipe using carob powder, but I’ve never tried it myself. Keep in mind that carob powder is sweeter than cocoa powder, so you may need to add less sugar.
- Baking powder.
- Baking soda.
- Salt: I used iodized salt, but any salt will do.
- Oil: any type of oil is okay. I like canola or sunflower oil because they have a neutral flavor, unlike extra virgin olive oil. Coconut oil is also a good choice, but you should use it melted.
- Applesauce: use store-bought or homemade applesauce. It’s so delicious and easy to make!
- Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but the store-bought one is also a good choice.
- Vegan butter: store-bought vegan butter works amazing, but you could also make your own version at home.
- Powdered sugar: you can buy powdered sugar or make your own in about 2 minutes with just 2 simple ingredients.
Looking for more vegan dessert recipes?
Did you make this vegan chocolate cake recipe?
Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!
This post contains affiliate links so you can easily find some of the products that we used to make this recipe. If you buy any of them through the links provided (without any extra cost for you), we'll get a commission. We're so grateful for your support!
Vegan Chocolate Cake
Vegan chocolate cake, sweet, delicious, and chocolatey. It is rich, moist, and satisfying, and great for any birthday party.
PRINT
PIN
RATE
Servings:
Ingredients
For the vegan chocolate cake:
- 1 and ½ cups unsweetened plant milk, I used soy milk
- 4 teaspoon apple cider vinegar, or lemon juice
- 2 cups all-purpose flour
- 1 and ½ cups granulated sugar
- ¾ cups unsweetened cocoa powder
- 1 and ½ teaspoon baking powder
- 1 and ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup oil, I used canola oil
- ¾ cups applesauce
- 1 tablespoon vanilla extract
For the vegan chocolate frosting:
- 1 cup vegan butter
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
For the topping (optional):
- 0.5 oz dark chocolate, grated
Instructions
For the vegan chocolate cake:
- Preheat the oven to 350ºF or 180ºC. Grease two 9-inch (23 cm) cake pans. I also line the bottoms with a circle of parchment paper. Set aside.
- Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
- In the meantime, add the dry ingredients to a large mixing bowl (flour, sugar, cocoa powder, baking powder, baking soda, and salt) and mix until combined.
- Add the oil, applesauce, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.
- Divide the batter evenly between the two cake pans.
- Bake for about 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary depending on the oven.
- Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely before frosting. If you don’t have a cooling rack, just use a dish or what you have on hand.
For the vegan chocolate frosting:
- Add all the frosting ingredients to an electric mixer bowl and beat until combined and fluffy. Mix starting on low, and turn to high. You could also use a regular large bowl and a hand mixer.
- If your frosting is too thick or crumbly, add a little bit of unsweetened plant milk (soy milk is my favorite one). If your frosting is too thin, just add more powdered sugar until thickens.
- Frost the cake using an icing spatula or a butter knife, adding a thick layer between the top and bottom layers.
- Slice your vegan chocolate cake and serve. Ideally, refrigerate the cake for 30 minutes before serving, but this is optional.
- Keep the leftovers in an airtight container in the fridge for 3 to 5 days. You can also freeze the vegan cake for up to 1 month, but in that case, freeze the cake without the frosting and frost just before serving.
Notes
- You could also make cupcakes using this recipe. Just fill the liners ¾ of the way full and bake for about 20-25 minutes.
- Cut the recipe in half to make a 1 layer round cake. You can also omit the frosting for a healthier version.
- If you don’t want thick layers of frosting, cut the frosting ingredients in half.
- Feel free to use any type of plant milk, such as oat milk, rice milk, almond milk, or cashew milk, among others.
- Use any kind of sugar, salt, and oil.
- You could also use 3 flax eggs instead of the applesauce, but I think applesauce is the best choice.
Nutrition
Serving: 1serving | Calories: 373kcal | Carbohydrates: 43.1g | Protein: 4.3g | Fat: 21.9g | Saturated Fat: 5.2g | Sodium: 285mg | Fiber: 3.4g | Sugar: 24.4g
Tried this recipe?Leave a comment below and let me know how it was!
Susan says
Although I don't like to change up your recipes, I made this as a birthday cake for a family member who is gluten-free, sugar-free and dairy-free. I used gluten-free flour and Swerve. Her and the kids loved it, as well as my vegan daughter. It was almost like a fudgy brownie consistency. Big hit!
Iosune Robles says
Hi Susan! It sounds so good! I'm so glad you all liked it 🙂
Tahira Akhtar says
can i use cake flour instead of normal flour?
Tahira Akhtar says
could i use cake flour instead of all purpose flour?
Iosune Robles says
I haven't tried it myself but I think it would work 🙂
Carlos says
Hola Iosune,
Primero, quiero empezar por decir que el chocolate nunca a sido mi sabor favorito y pues comidas chocolatozas no son algo que consumo regularmente. Pero, esta receta del bizcocho de chocolate vegana es, sin exagerar, lo mas rico que he comido toda mi vida; y mi tía es chef de repostería pues he probado muchos. Lo acabo de hacer y yo, al tanto como toda mi familia les encantó tanto que ya me están pidiendo que les haga otro pronto!
El aceite de canola no es muy saludable y pues usé aceite organico de coco y quedó perfectamente. Mil gracias por compartir tu gran talento en la cocina con el mundo y asi hacerlo mejor. Tus recetas han hecho mi mundo muchísimo mejor, eso es seguro. Saludos, abrazos, y bendiciones para ti y los tuyos y muchisimas gracias de nuevo.
Sinceramente,
Carlos
Hello Iosune,
First, I want to begin by saying that chocolate is not one of my favorite flavors at all and so chocolatey foods are something that I don't consume regularly. However, this vegan chocolate cake recipe is, without exaggeration, the most delicious thing I've had in my whole life; and my aunt is a pastry chef so I've had my fair share. I just made it and I, as well as my whole family, loved it so much that I am getting requests for me to make it again soon!
Canola oil is not the healthiest and so I replaced it with organic coconut oil and it worked perfectly. A thousand thanks for sharing your amazing talent in the kitchen with the world thus making it a better place. Your recipes have definitely made my world much better, that's for certain. Greetings, hugs, and blessings to you and yours and thank you so very much once again.
Sincerely,
Carlos
Iosune Robles says
Hi Carlos! Thank you so much for your kind comment! I'm so glad you all liked our vegan chocolate cake recipe 🙂
Tahira Akhtar says
This looks amazing will definitely become my go to birthday cake.
I always find when making buttercream always tastes too buttery. Is it the type of butter I use? Or can I use less butter? Or too sweet? Would this work with a chocolate ganache frosting instead.
Thanks
Iosune Robles says
Hi Tahira! I think it could be the type of butter you use! Try to use a softer butter 🙂
I'm sure it will also work with a chocolate ganache frosting!
Jill says
The frosting recipe is missing but I am sure Iosune has realized this and will add it very soon. Great recipe, can't wait to try this - Thankyou from Sweden!.
Iosune Robles says
Hi! You're right! We will solve the problem as soon as possible 🙂 Sorry!
Lou Robinson says
Where is the ingredient list for the vegan chocolate frosting please?
Iosune Robles says
Hi Lou 🙂 We haven't add the frosting ingredients! We will add it as soon as possible, sorry!
Abigail says
I don't see a list of ingredients for the frosting?
Iosune Robles says
You're right! We'll solve the problem as soon as possible 🙂 Sorry!
Mike says
I must be a nuff-nuff as I can't find the frosting ingredients (or a link to anywhere else for them). Help?
Iosune Robles says
Hi Mike! We're going to have a look a it 🙂 Thanks for your comment!