The best vegan chocolate cake topped with the richest silkiest vegan chocolate buttercream frosting. Perfectly moist and totally decadent.
I can’t get enough of vegan chocolate cake. It’s definitely a favorite.
And I got all arrogant with this one and called it ‘the best vegan chocolate cake’ you know, as you do.
It’s mega-chocolatey, wonderfully moist, and supremely simple using ingredients you probably already have in your pantry. Crazy simple with a spectacular outcome.
And the frosting – oh my word – the frosting.
It’s the silkiest creamiest vegan buttercream I have ever made. And paired with this two-layer decadent dream cake and topped with chocolate shavings you’ll make every chocolate lover a very happy camper with this cake.
I have already tested this cake on some non-vegans who had no idea that it was a vegan cake and they were freaking out over it. Now that’s what I like to see.
Cake Pan Sizes
What I love about this cake is that it’s a 9 inch two layer beauty that can also be made in 8 inch pans.
And since I get a lot of questions from readers asking for different size cake recipes, I was thrilled to discover that this is an either/or situation for 8 or 9 inch pans with absolutely no other adjustments.
If you make it in 9-inch cake pans, as we did for this photoshoot, it is totally gorgeous. If you make it in 8-inch cake pans, it’s just taller but every bit as gorgeous.
How To Make the Best Vegan Chocolate Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- This is a simple 10-ingredient recipe that takes very little time to prepare.
- Sift the all purpose flour and cocoa powder (unsweetened) into a mixing bowl. Add the sugar, baking soda and salt.
- Make up some vegan buttermilk by adding some lemon juice to a measuring jug and then pouring in soy milk, or almond milk, and letting it curdle into vegan buttermilk.
- Add the vegan buttermilk to the mixing bowl and some vanilla, vegetable oil, vinegar and applesauce and mix in. Use a hand whisk briefly to get rid of any big lumps.
- Spray two 9-inch (or you can use 8-inch) baking pans with non-stick spray and then line the bottoms with circles of parchment paper.
- Divide the batter evenly between the cake pans and then bake for 30-minutes. Let the cakes cool for a few minutes in the cake pans and then transfer them to a wire cooling rack to cool completely before frosting.
That Vegan Chocolate Buttercream!
The frosting is an ultra rich vegan chocolate buttercream. It’s only 6-ingredients and ridiculously simple to make, but it’s extremely impressive.
You can just add all the ingredients – vegan butter, powdered sugar, cocoa powder, salt, vanilla and non-dairy milk to a mixing bowl and then use your stand mixer to whisk it into a smooth and creamy vegan chocolate buttercream.
It makes quite a lot of frosting, but as you can see from the photos, probably the perfect amount really.
Unless of course you’re not a fan of frosting in which case, I don’t even know what to do with you?
Only joking. If you’re not a frosting fan, this is a cake that can be served plain or with just a sprinkle of powdered sugar or with some vegan whipped cream.
When the cakes are completely cool, spread on the frosting.
And decorate with vegan chocolate shavings.
Just a note that if you’re making this as an 8-inch layer cake, then it’s almost too much frosting. So you might want to reduce a little bit, or just have it on extra thick, which is what I did when I tested this for 8-inch pans.
Ingredient Tips
Vegan buttermilk. This creates a super moist and tender crumb. It’s a little more moist than the average sponge cake, but not overly so. It’s rich and decadent and exactly how you want it to be. I prefer soy milk for making vegan buttermilk because it’s thicker and richer. Almond milk is more watery, but you can use almond milk if you can’t use soy.
Take a look at our vegan buttermilk post which also features a video where you can see the difference in texture between vegan buttermilk made with soy milk vs almond milk. Coconut milk won’t curdle but can be used in a pinch.
Canola oil. I use oil rather than vegan butter in most of my cakes and I really love the result. For this cake I used canola oil, but I have also tested this with my other, rather unusual favorite, which is extra virgin olive oil. You can also use vegetable oil. If you want to use coconut oil then make sure it’s melted first.
Applesauce. This creates moisture without needing to use more oil and is also an ‘egg replacement’ of sorts.
Flour. Regular all purpose flour is my flour of choice for this cake. I recommend you weigh it for the best accuracy. Flour measures are tricky, and even for experienced bakers using the spoon and level method (the correct method when using cup measures for flour) it is possible to get it a bit wrong. And baking is very precise and can be a little unforgiving in that respect.
Cocoa Powder. I use natural unsweetened cocoa powder. This works great in the cake and the frosting.
Recipe FAQ
Applesauce! But I don’t find ‘egg replacements’ to be crucial in vegan baking, though I do use them for flavor/moisture. Really it’s more the vinegar/baking soda combination that is crucial in this cake. The applesauce is more for moisture than anything else.
You can use 1 ½ flax eggs. So you would mix 1 ½ Tablespoons of ground flaxseed meal with 4 ½ Tablespoons hot water and let that sit until it becomes thick and gloopy.
The vinegar reacts with the baking soda and helps the cake to rise. I used distilled white vinegar, but you can use apple cider vinegar too, they are interchangeable.
Sure, you can try this with a gluten-free all purpose flour blend, in the same quantity as the regular flour.
This recipe as is will make 18-24 cupcakes. If you want to make a perfect batch of 12 cupcakes though then check out our classic vegan chocolate cupcakes recipe.
Storing and Freezing
This cake will keep covered at room temperature for 3-4 days and in the fridge for up to 7 days. It is definitely at its best in terms of taste and texture the day of baking and the following day.
Unfortunately, you can’t make the batter in advance and let that sit in the fridge for a few days as that can cause the cake to not rise. It’s a make and bake immediately situation but the cake itself does last a fair while.
You can also freeze this cake, either frosted or unfrosted, for up to 3 months. Let it thaw overnight in the fridge when you’re ready for it.
This Is The Best Vegan Chocolate Cake Because:
- It’s wonderfully moist! Yes, I keep saying it but it really is.
- It’s extremely chocolatey. The chocolate flavor really pops.
- It’s so rich and decadent. You’ll be super satisfied after a slice of this.
- It’s really quick and easy. The hardest part about this cake is having the patience to wait for the layers to cool so you can frost it and eat it!
- Vegans and non-vegans are mad about this cake! Tried and tested and definitely true.
- It can be made in 8-inch or 9-inch pans! I have tried it both ways and it worked great. The photos are of the 9-inch cake, but 8-inch works perfectly as well the cake is just taller.
- The vegan chocolate buttercream is totally divine. It’s really the perfect topping for this cake, oh and don’t forget the chocolate shavings!
More Vegan Cakes
- Vegan Lemon Cake
- Vegan Vanilla Cake
- Vegan White Cake
- Vegan Carrot Cake
- Vegan Apple Cake
- Vegan Red Velvet Cake
Did you make this recipe? Be sure to leave a comment and rating below!
The Best Vegan Chocolate Cake
Ingredients
For the Chocolate Cake:
- 2 ¼ cups All Purpose Flour (281g)
- ¾ cup Cocoa Powder (63g) Unsweetened
- 1 ½ cups White Granulated Sugar (300g)
- 1 ½ teaspoons Baking Soda
- ¾ teaspoon Salt
- 1 ½ cups Vegan Buttermilk (360ml) 1 ½ Tablespoons lemon juice + soy milk up to the 1 ½ cup line*
- 3 teaspoons Vanilla Extract
- ½ cup Canola Oil or Vegetable Oil
- 1 ½ Tablespoons Distilled White Vinegar or Apple Cider Vinegar
- 5 Tablespoons Applesauce
For the Vegan Chocolate Buttercream:
- 1 ¼ cups Vegan Butter (284g)
- 3 ½ cups Powdered Sugar (420g)
- ¾ cup Cocoa Powder (63g) Unsweetened
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1-2 Tablespoons Soy Milk or other non-dairy milk*
Instructions
- Preheat the oven to 350°F (180°C). Spray two 9-inch* baking pans with non-stick spray and line the bottoms with a circle of parchment paper. Set aside.
- Sift the flour and the cocoa powder into a mixing bowl. Add the sugar, baking soda and salt.
- Prepare the vegan buttermilk by adding 1 ½ Tablespoons lemon juice to a measuring jug and then adding soy milk up to the 1 ½ cup (360ml) line. Leave it for a minute to curdle.
- Add the vegan buttermilk, vanilla, oil, vinegar and applesauce and mix in. Use a hand whisk briefly to remove any large lumps. Don't overmix.
- Divide the batter between the two prepared cake pans.
- Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cake layers cool for a few minutes and then remove them from the cake pans and transfer to wire cooling racks to cool completely before frosting.
- Prepare your frosting by adding your vegan butter, powdered sugar, cocoa powder, salt, vanilla and 1 Tablespoon soy milk to the bowl your stand mixer. Start off at slow speed and gradually increase speed until your frosting is thick and smooth. If it's too thick, add the remaining soy milk until it reaches a spreadable consistency.
- Frost the cooled cakes and decorate with chocolate shavings.
Video
Notes
- You can also use almond milk to make vegan buttermilk.
- This cake works in both 9-inch pans (as in these photos) or 8-inch pans. If you use 8-inch pans you just get a taller cake, everything else remains the same for the cake.
- If you make this cake for 8-inch pans then the frosting may be too much. You could reduce the frosting recipe slightly, or just have it as a thicker frosting than what you see in these photos. Leftover frosting can also be frozen.
- This cake will keep covered at room temperature for 3-4 days and in the fridge for up to 7 days.
- Nutritional information includes everything, frosting, chocolate shavings, all of it!
This is a fabulous cake and this is not the only recipe we love here. It makes it so easy to be vegan and so, protect our brothers and sisters; all of them, fish, birds and live stock.Thank you so much, Ninotchka
Thanks so much Ninotchka!
I used the recipe for my friend’s birthday cake and it was a big success! It has a texture of silky chocolate brownies, spongy and smooth. Super yum!
Awesome! Thanks so much Karina!
Wow… I have no words! This cake is truly incredible. Last week a non-vegan work colleague and I decided to each bake a cake and bring them to work to do a blind taste test in the office. I decided to make this one (I’d made it a few times before and it’s my go to, I absolutely LOVE it) and my colleague made a non-vegan cake. Anyway, we both brought our cakes in and not a single person in the office (around 10 people) guessed correctly!!! They unanimously agreed that this cake was the non-vegan one, and I had a few people ask for the recipe! It was all gone by the time I arrived back at work the following day – absolute result!
Aside from this cake, my partner and I have made a few recipes from this site and everything we’ve made so far has been 10/10, seriously, we haven’t made anything yet that hasn’t been a success. This is now our indefinite ‘go to’ site for vegan recipes and we really can’t thank Alison enough for creating such awesome food!
This is the BEST comment, thanks so much Emily, I’m just thrilled to read this and just had such a laugh at everyone guessing the vegan cake was the non-vegan one! Thanks so much for sharing! xoxo
Hi! Could I split the mixture into 3 or 4 x 6inch pans?
Thanks!
Sure, I think it would be at least four 6-inch cake pans.
Hey, love this recipe! Made it many times already and everyone loves it. Can you also use this recipe as a base for red velvet? With less cacao powder and adding red velvet color mix? I like the moistness of this cake and saw the red velvet didn’t use applesauce so just wondering (:
Hi Rayna, so glad you like this cake! I’m not sure about converting it to red velvet though! It might involve quite a few changes I think.
Just made a gluten-free version and it was an absolute hit. So rich, moist, and flavorful. Thank you so much!
Wonderful! Thanks so much for sharing!
I’ve not made this recipe, but my daughter has soy and nut allergies. I used oat milk in your lemon cake, will oat milk work with the lemon juice to make buttermilk, or would live oat yogurt work?
You can use oat milk, even if it doesn’t curdle, you can use it anyway, the cake will still be amazing!
Great thanks.x
First of all, I absolutely LOVE your recipes. Never disappointed, and tried a lot of them 🙂 Is it possible to bake this cake as a chocolate loaf cake?
Thanks in advance 🙂
Thanks so much! So happy you love the recipes! I think it could be a loaf cake, but the baking time would be way longer, probably more like an hour. And because of the long bake time it might need to be tented with foil at around the 30-40 minute mark so that it doesn’t burn/over-brown on top but cooks through.
Made this cake yesterday and I can confirm that it actually IS the best chocolate cake ever! Thank you for sharing this recipe, will definitely make this again (and again and again).
Kind regards,
Branka
Thank you so much Branka!
I baked this for my birthday and my non-vegan family loved it! Wouldn’t know it was vegan if you didn’t tell anybody. I didn’t have applesauce so just grated an apple. Frosted it with a coffee-infused cashew coconut cream and it was perfect. Thanks for a delicious recipe!
Wonderful! Thanks so much Ellie!
What vegan butter do you use/recommend?
Hi Angel, I don’t tend to recommend a particular brand because what is available is very different depending on where you are in the world. If you’re in the USA then Earth Balance is a good brand.
Hi, do you know if I can substitute apple sauce for banana? And can I just make 1 big cake in an 8″ pan or will it not rise properly? Would I need to add some baking powder to the recipe if so? Thank you ????
Hi Tessa, you could but it might taste a bit like banana. Applesauce is more neutral in flavor. It would be better to halve the recipe if you only have one baking pan.
Hi can I freeze both the chocolate and the vanilla cake? And the frosting?
Thank you,
Shelly
Yes you can!
I love your recipes! I want to make this cake for my husband’s birthday, but I don’t have two 8 or 9 inch pans. Could I make this cake in a 10-inch fluted cake pan? And if so, should I reduce the recipe, and by how much?
Hi Emily, fluted cake pans are usually quite deep so I think you could use the whole recipe but it would need a longer baking time.
This cake was amazing! And not just for a vegan cake. It turned out rich and fudgy. I sandwiched it with a dark chocolate ganache and and frosted it with a vanilla buttercream. Recipe from the same site. My only issue was with the buttercream frosting. Though I added way more sugar, it still was very soft at room temperature. I guess the fact that I live in a tropical climate doesn’t help.
Oh my God! This is the cake that helps you make the decision to become vegan.
I needed a cake recipe for my wife’s birthday. My daughter (10 yo) and I started making it and it was so simple she practically did it without me. I already told my daughter that she is making this for my birthday next month.
Thank you for this!
This is wonderful news! Thanks so much for sharing Hemanth!