Welcome to the ultimate vegan chocolate cake recipe that will truly amaze your taste buds! Prepare yourself for an incredibly fudgy, moist, and wonderfully fluffy cake that melts in your mouth. Topped with a rich, creamy, and undeniably luscious chocolate frosting, this dessert is pure bliss. You’ll be surprised, it’s entirely plant-based; it truly tastes like the bakery classic you know and love. Get ready to bake a showstopper!
Why You’ll Love This Vegan Chocolate Cake
You’ll adore this recipe for so many fantastic reasons. This vegan chocolate cake boasts an intense fudgy texture, yet it remains wonderfully light and fluffy. The irresistible silky chocolate frosting complements every bite perfectly. Plus, this cake is a dream for meal prep, as it stays incredibly moist for days. Its preparation is surprisingly easy, making it accessible for bakers of all skill levels. Best of all, everyone, vegan or not, will universally love this rich, decadent chocolate dessert.
Vegan baking offers numerous advantages, including appealing to various diets and often incorporating nutrient-rich ingredients. Find out more about the benefits of vegan baking.
Vegan Chocolate Cake Ingredients
Creating this decadent vegan chocolate cake starts with a few simple, plant-based ingredients. You’ll combine pantry staples for both the cake layers and the luscious frosting, ensuring a rich and satisfying dessert.
For the Vegan Chocolate Cake
- 1 1/2 cups (360g) non-dairy milk (soy recommended)
- 1 tbsp apple cider vinegar or white vinegar
- 3 cups (400g) all-purpose flour
- 1 cup (80g) unsweetened cocoa powder, sifted
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 1/4 cups (485g) granulated sugar
- 1 cup (255g) unsweetened applesauce
- 1 cup (200g) mild oil (vegetable, canola, almond, avocado…etc)
- 1 tbsp vanilla extract
- 1 cup hot water
- 1 1/2 tsp instant espresso powder
For the Vegan Chocolate Frosting
- 1 cup (220g) plant-based butter, room temp (Earth Balance vegan buttery sticks recommended)
- 1 cup (190g) vegetable shortening
- 3 cups (360g) organic powdered sugar, sifted
- 1 cup (80g) unsweetened cocoa powder, sifted
- 1 tsp vanilla extract
For Decoration (Optional)
- Cacao Nibs
- Vegan Sprinkles
- Vegan Chocolate Chips
Vegan Cake Baking Tips
- Vegan Buttermilk: Mix non-dairy milk with vinegar to activate baking soda and create a soft, tender crumb.
- Egg Substitute: Use unsweetened applesauce to replace eggs and add moisture naturally.
- Best Fat for Moisture: Oil-based cakes stay moist longer than butter-based cakes.
- Vegan Frosting Texture: Combine plant-based butter with vegetable shortening for a stable, creamy, pipeable frosting.
- Powdered Sugar Tip: Always use organic powdered sugar to ensure it’s fully vegan-friendly.
Two-Layer Vegan Chocolate Cake Measurements
- 1 cup non-dairy milk
- 2 tsp apple cider vinegar
- 2 cups flour
- 2/3 cup cocoa powder
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups sugar
- 2/3 cup applesauce
- 2/3 cup oil
- 2 tsp vanilla
- 2/3 cup hot water
- 1 tsp espresso powder
Bake: Two 8-inch pans at 30–35 minutes
9-inch Pan: Use same amounts and monitor bake time closely
Gluten-Free Option
- Substitute a 1:1 gluten-free baking flour blend
- Texture may be slightly denser
Vegan Chocolate Cake Equipment Checklist
- 3 (8-inch) round cake pans – for perfectly even cake layers
- Parchment paper & nonstick spray – to prevent sticking and ensure easy release
- 1 medium mixing bowl – for dry ingredients
- 1 large mixing bowl – for wet ingredients and batter
- Whisk or electric mixer – for smooth, lump-free batter and frosting
- Small offset spatula – for easy, professional frosting application
- Measuring cups & spoons – for accurate ingredient portions
- Cake container – to keep the finished cake fresh and protected
How To Make Vegan Chocolate Cake
Creating this delightful vegan chocolate cake is a straightforward process, broken down into easy-to-follow steps. Precision and patience ensure a perfect result every time.
Prepare the Vegan Chocolate Cake
- Preheat your oven to 350°F (175°C). Lightly spray three 8-inch cake pans with nonstick spray and line the bottoms with parchment paper.
- In a small bowl, mix together the non-dairy milk and vinegar. Set it aside to curdle, forming a vegan buttermilk.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, either by hand with a whisk or using an electric mixer, combine the granulated sugar, unsweetened applesauce, mild oil, and vanilla extract until well blended.
- In a separate small bowl, mix together the hot water and instant espresso powder until the espresso dissolves. Set aside.
- To the sugar mixture, alternately add the vegan buttermilk and the dry ingredients. Begin and end with the dry ingredients, mixing until just combined. Stop and scrape down the bowl halfway through.
- Once the batter is smooth, slowly mix in the hot espresso solution. The batter will become quite thin at this stage.
- Divide the thin batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Allow the cakes to cool in their pans for 20 minutes on a wire rack. Then, carefully remove them from the pans and let them cool completely at room temperature before you begin frosting. For faster cooling, you can transfer them to the fridge.
Make the Vegan Chocolate Frosting
- Using an electric mixer with a whisk attachment, cream together the room-temperature plant-based butter and vegetable shortening until the mixture is smooth and light.
- Gradually add the sifted organic powdered sugar, one cup at a time, mixing well after each addition. Then, mix in the sifted unsweetened cocoa powder until fully incorporated.
- Mix in the vanilla extract until the frosting is smooth and creamy.
- If the frosting is too thin, gradually add 1/2 cup more powdered sugar until you reach your desired consistency. If it’s too thick, add 1-2 tablespoons of non-dairy milk until it’s just right.
Assemble the Cake
- Ensure your cake layers are completely and thoroughly cooled before you start frosting. This is crucial for successful assembly.
- Place one cake layer on your serving plate or cake stand. Spread about 1 cup of the prepared frosting evenly over the top using a small offset spatula.
- Place the second cake layer on top, followed by another cup of frosting. Repeat with the third layer.
- Once all layers are stacked, place the unfrosted cake in the fridge for about 20 minutes. This chilling step helps set the layers and prevents them from sliding during the final frosting application.
- Remove the chilled cake and plop the remaining frosting onto the top. Spread it out evenly towards the edges, allowing some to drape over the sides.
- Use your offset spatula to spread this overhang down the sides, completely covering the cake. The sides don’t need to be perfectly smooth; ensure they are fully covered.
- Finally, use your offset spatula or the back of a spoon to create lovely swoops and swirls all around the top and sides of the cake. Sprinkle with your chosen decorations and serve!
Vegan Chocolate Cake Pro Tips
- Use room-temperature plant-based butter & shortening for smooth, lump-free frosting
- Do not overmix the batter — mix only until just combined to keep the cake tender
- Cool cake layers completely before frosting to prevent melting and sliding
- Chill the layered cake before final frosting for better stability and cleaner edges
- Use an offset spatula for smooth, professional frosting application
- Adjust frosting consistency as needed:
- Add more powdered sugar if too thin
- Add non-dairy milk if too thick
- Test doneness with a toothpick — it should come out clean
- Avoid opening the oven early or the cake may sink
Serving, Storage, & Variations
Serving, storing, and even customizing your delicious vegan chocolate cake is easy.
- Serving: For the best flavor and texture, bring your cake to room temperature for about 30 minutes before slicing and serving.
- Storage: Store any leftover cake in an airtight container in the refrigerator to maintain its freshness and moisture.
- Shelf Life: Properly stored in the fridge, this cake will last deliciously for up to a week covered, or about 4-5 days if uncovered.
- Make Ahead: You can bake the cake layers ahead of time. Once completely cooled, wrap them tightly in plastic wrap and freeze for up to one month. Thaw at room temperature before frosting.
- Toppings: Elevate your cake with various toppings. Sprinkle with crunchy cacao nibs, a pinch of flaky sea salt, extra vegan chocolate chips, or colorful vegan sprinkles for a festive touch.
- Sheet Cake Variation: For a simpler presentation, use the two-layer recipe amounts mentioned in the Notes & Substitutions section. Bake the batter in a 9×13-inch pan for approximately 35-40 minutes. You’ll need about half of the frosting recipe for a single sheet cake.
Vegan Chocolate Cake Nutrition
Please note that the following nutritional information is an estimate based on the ingredients listed and may vary depending on specific brands and preparation methods. This vegan chocolate cake recipe is naturally dairy-free and egg-free, making it suitable for many dietary preferences. For precise values, it’s always recommended to use a reliable nutrition calculator with your exact ingredients.
| Nutrient | Amount Per Serving (approx.) |
|---|---|
| Calories | 650-700 |
| Total Fat | 35-40g |
| Saturated Fat | 15-20g |
| Cholesterol | 0mg |
| Sodium | 400-450mg |
| Total Carbohydrates | 80-90g |
| Dietary Fiber | 4-6g |
| Total Sugars | 60-70g |
| Protein | 5-7g |
Vegan Chocolate Cake FAQ
- Q: Does this vegan cake bind well, or will it fall apart?
- A: Applesauce acts as a fantastic binder, and the baking soda creates a tender yet sturdy crumb, ensuring your cake holds together beautifully.
- Q: Can I omit the espresso powder?
- A: Yes, you can omit the espresso powder. It primarily enhances the chocolate flavor without making the cake taste like coffee, so feel free to leave it out if preferred.
- Q: Can I make cupcakes instead?
- A: Absolutely! Fill cupcake cavities about three-quarters full with batter and bake at 350°F (175°C) for approximately 18-20 minutes, or until a toothpick comes out clean.
- Q: Is this recipe gluten-free friendly?
- A: You can try a 1:1 gluten-free baking flour blend, but be aware that the texture of this vegan chocolate cake might be slightly denser than with all-purpose flour.
- Q: Why is chilling the cake important during assembly?
- A: Chilling the cake after layering helps to stabilize the individual layers, preventing them from sliding around while you apply the final coat of frosting.
Conclusion
This ultimate vegan chocolate cake recipe is a game-changer, proving that plant-based desserts can be incredibly decadent and satisfying. With its unbelievably fudgy texture, moist crumb, and rich chocolate frosting, it’s a treat everyone will adore. It’s surprisingly simple to make, yet it delivers a truly impressive result. We encourage you to try this recipe and experience the magic yourself. Don’t forget to share your amazing creations with us on social media; we love seeing your baking triumphs!
The BEST Fudgy Vegan Chocolate Cake
Indulge in this incredibly rich and moist three-layer fudgy vegan chocolate cake, featuring a tender crumb and a decadent plant-based chocolate buttercream frosting. Perfect for celebrations, this recipe provides a foolproof guide to a show-stopping dessert.
Kitchen Equipment
- Oven
- 8-inch Cake Pans
- Nonstick Spray
- parchment paper
- Medium bowl
- Large bowl
- Whisk
- Electric mixer
- Toothpicks
- Offset Spatula
Recipe Ingredients
Cake
- 1 1/2 cups non dairy milk
- 1 tbsp apple cider vinegar or white vinegar
- 3 cups all purpose flour
- 1 cup unsweetened cocoa powder, sifted
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 1/4 cups granulated sugar
- 1 cup unsweetened apple sauce
- 1 cup mild oil (vegetable, canola, almond, avocado…etc)
- 1 tbsp vanilla extract
- 1 cup hot water
- 1 1/2 tsp instant espresso powder
Frosting
- 1 cup plant-based butter room temp (I recommend Earth Balance vegan buttery sticks)
- 1 cup vegetable shortening
- 3 cups organic powdered sugar
- 1 cup unsweetened cocoa powder, sifted
- 1 tsp vanilla extract
- Cacao Nibs, Vegan Sprinkles, or Vegan Chocolate Chips for garnish
Step-by-Step Instructions
Cake
- Preheat oven to 350°F (175°C), spray three 8″ cake pans with nonstick spray, and line bottoms with parchment paper.
- Combine non-dairy milk and vinegar, then set aside to curdle for vegan buttermilk.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, combine sugar, applesauce, oil, and vanilla extract.
- Mix hot water and instant espresso powder; set aside.
- Alternate adding the buttermilk mixture and dry ingredients to the sugar mixture, beginning and ending with dry, scraping the bowl halfway through.
- Slowly mix in the hot espresso until smooth; the batter will be thin.
- Pour batter into prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 20 minutes, then remove and cool completely at room temperature before frosting; chilling in fridge can speed this up.
Frosting
- Using an electric mixer, cream together plant-based butter and shortening until smooth.
- Gradually mix in powdered sugar, one cup at a time, followed by cocoa powder and vanilla extract.
- Adjust frosting consistency by adding 1/2 cup more powdered sugar if too thin, or 1-2 tbsp non-dairy milk if too thick.
- Only begin frosting once the cake layers are completely cool.
- Spread about 1 cup of frosting between each cake layer, stack them, and chill the naked cake in the fridge for 20 minutes to set.
- Remove cake, add remaining frosting to the top, and spread it out to overhang the edges and cover the sides completely.
- Use an offset spatula or spoon to create swoops and swirls, then sprinkle with desired toppings and enjoy.
Notes
For best results, ensure cake layers are completely cooled before frosting to prevent melting. Chilling the cake after stacking layers helps prevent sliding during the final frosting.
