The best vegan chocolate cake topped with the richest silkiest vegan chocolate buttercream frosting. Perfectly moist and totally decadent.
For the Chocolate Cake:
- 2 and 1/4 cups (281g) All Purpose Flour
- 3/4 cup (63g) Cocoa Powder (Unsweetened)
- 1 and 1/2 cups (300g) White Sugar
- 1 and 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1 and 1/2 cups (360ml) Vegan Buttermilk (lemon juice mixed with soy milk)*
- 3 tsp Vanilla Extract
- 1/2 cup (120ml) Canola Oil*
- 1 and 1/2 Tbsp White Vinegar*
- 5 Tbsp Applesauce
For the Vegan Chocolate Buttercream:
- 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.
- Add 1 and 1/2 Tbsp lemon juice to a measuring jug and then add soy milk up to the 1 and 1/2 cup line (or 360ml line). Let it curdle into vegan buttermilk.
- Add the vegan buttermilk, vanilla, oil, vinegar and applesauce and mix in. Use a hand whisk to remove any large lumps.
- 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 half the soy milk to the bowl of an electric mixer. Start off at slow speed and gradually increase speed until your frosting is thick and smooth. Add the remaining soy milk only if needed.*
- Frost the cooled cakes and decorate with chocolate shavings.
*You can also use almond milk to make vegan buttermilk.
*You can use a different vegetable oil other than canola if you prefer. If you use coconut oil it must be melted first.
*Apple cider vinegar can be used interchangeably with white vinegar.
*You can use a different non-dairy milk other than soy in the frosting if you prefer.
*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.
*The amount of soy milk you use in your frosting will depend on the water content of your brand of vegan butter, if it’s a higher water content brand than the one I used you will be able to use less soy milk, but if it’s a lower water content brand then you might need more than the 2 Tbsp I used. If your frosting ends up too thin, add more powdered sugar until you reach the right consistency. If it’s too thick, add soy milk a tiny bit at a time and mix until you get the consistency you want.
*Nutritional information includes everything, frosting, chocolate shavings, all of it!
- Serving Size: 1 Slice (of 12)
- Calories: 584
- Sugar: 60.5g
- Sodium: 473mg
- Fat: 26.3g
- Saturated Fat: 7.8g
- Carbohydrates: 86.5g
- Fiber: 4.8g
- Protein: 5.6g
Keywords: best vegan chocolate cake