Print

The Best Vegan Chocolate Cake: Irresistibly Moist, Rich, and Crowd-Pleasing (Dairy-Free, Easy!)

The Best Vegan Chocolate Cake: Irresistibly Moist, Rich, and Crowd-Pleasing (Dairy-Free, Easy!)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich, fudgy, and 100% dairy-free, this is the vegan chocolate cake of your dreams. Quick, easy, and topped with luscious chocolate buttercream—classic made plant-based!

Ingredients

Scale

For the Cake:

2 cups all-purpose flour (or GF blend)

1 cup unsweetened cocoa powder

1 1/2 cups organic cane sugar or coconut sugar

2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp fine salt

1 cup unsweetened applesauce

1 cup plant milk (soy, almond, or oat)

1/2 cup neutral oil (canola, melted coconut, or sunflower)

2 tsp vanilla extract

1 tbsp apple cider vinegar or lemon juice

1 cup hot water (or fresh hot coffee, optional)

(Optional: 2 tsp instant coffee for deeper flavor)

For the Frosting:

1/2 cup vegan butter, at room temp

1/2 cup cocoa powder

2–2.5 cups powdered sugar (as needed)

1/3 cup plant milk (plus 1–2 tbsp if needed)

1 tsp vanilla extract

Pinch salt

Instructions

  • Prepare Pans: Preheat oven to 350°F (175°C). Grease pans; line with parchment.

  • Mix Wet Ingredients: In a large bowl, whisk together applesauce, milk, oil, sugar, vinegar, vanilla, and hot water/coffee.

  • Add Dry Ingredients: Sift or whisk in flour, cocoa, baking powder, baking soda, and salt until just combined. Don’t overmix.

  • Bake: Divide batter evenly in pans. Bake 30–35 mins (cake) or 18–22 mins (cupcakes) until toothpick comes out mostly clean.

  • Cool: Let cakes rest in pan 10 mins, then transfer to rack. Cool completely before frosting.

  • Frosting: With mixer, beat vegan butter and cocoa. Add powdered sugar, vanilla, a pinch of salt, and plant milk; whip until fluffy.

  • Assemble: Spread frosting between cakes and over the top and sides. Garnish as desired.

Notes

  • For extra fudgy cake, use coffee and Dutch cocoa.

  • Store cakes unfrosted in fridge up to 3 days; freeze for longer.

  • Frosting too thick? Add splash of milk. Too thin? More sugar.

Nutrition

Find it online: https://veganrecepies.com/vegan-chocolate-cake/