Vegan Chocolate Cake

This isn’t just a vegan chocolate cake — it’s the kind you bake once and never stop thinking about. It’s moist, rich, deeply chocolatey, and it comes together in one bowl without any fancy ingredients. I’ve made it for birthdays, potlucks, and just those nights when I need something chocolatey but don’t want to compromise on flavor or texture.

Why I Needed This Cake to Be Perfect

So here’s a little backstory. A few years ago, I had a birthday coming up, and all I really wanted — aside from a little quiet time — was a truly good vegan chocolate cake. Not one of those dry ones from the store that tastes more like cardboard with frosting. I wanted something indulgent, fudgy, and comforting — the kind of cake that makes you close your eyes at the first bite.

After handing over toddler duty to my very supportive mom (bless her), I headed to the kitchen with coffee in hand and zero distractions. A few test batches later — and a few flops I’d rather not remember — this cake was born. And let me tell you, it was everything I had hoped for.

What Makes This Cake So Soft and Moist?

Alright, let’s talk texture. That super soft, tender crumb? It’s not by accident. The applesauce does some heavy lifting here — it keeps things moist without adding any noticeable flavor. But the real trick? Boiling hot water added right into the batter.

Sounds weird? Maybe. But trust me, it works. It thins out the batter to a pourable consistency, and once baked, it transforms into the most beautifully moist cake. You’d never guess it’s egg-free. Every time I make this, I’m still amazed at how tender it turns out.

Pro Tip: Don’t panic if the batter looks too thin after adding the water. That’s exactly what you want.

The Frosting That Brings It All Together

If the cake is the star, the frosting is the scene-stealer. I use a rich, chocolate buttercream made with vegan buttery sticks — the kind that’s luscious and a little salty to balance all that sweetness. I’ve tested a few brands, but honestly, Earth Balance buttery sticks have the best flavor and texture for this frosting.

It’s not trying to be healthy. It’s decadent and unapologetic, the way chocolate cake frosting should be.

A Cake That’s Crowd-Proof

You don’t have to be vegan to fall for this cake. I’ve served it to kids who’ve never heard the word “plant-based,” skeptical relatives, and self-proclaimed cake snobs — and not a single crumb was left. The texture holds up beautifully even after a day or two in the fridge, and it tastes just as good straight from the pan or dressed up on a cake stand.

Need a gluten-free option? I haven’t tested it personally, but readers have swapped the flour with 1:1 gluten-free baking blends and said it works well.

Real-Life Uses: Not Just for Birthdays

This cake has become my go-to for just about every celebration. I’ve taken it to office parties (where it mysteriously disappears even before the non-vegan desserts), packed slices for road trips, and even made it as cupcakes for a bake sale. It’s that flexible.

One weekend, I even turned it into a layer cake with fresh raspberries in between and a drizzle of ganache on top. Looked fancy, tasted even better.

Want a Lighter Version?

This cake isn’t pretending to be light or low-cal. But if you’re in the mood for something a little less rich, I do love pairing it with a cashew-based vanilla frosting instead. It’s creamier, has a little tang, and still hits the spot.

Yield: 16

Vegan Chocolate Cake

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If you're craving a rich, moist, and absolutely indulgent chocolate cake—vegan or not—this one's a keeper. Made with pantry staples and no fancy tools, it’s the kind of cake that disappears quickly at parties… or late-night kitchen sneaks.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• ½ cup canola oil (or melted coconut oil)
• ⅔ cup unsweetened applesauce
• 1 tablespoon pure vanilla extract
• 1 cup plant-based milk (soy or almond)
• 1 tablespoon apple cider vinegar
• 1 cup boiling water

For the Vegan Chocolate Frosting:

• 1 cup cocoa powder
• 1 ½ cups vegan butter, softened (use sticks, not from a tub)
• 4–5 cups powdered sugar
• 2 teaspoons pure vanilla extract
• ¼ to ½ cup plant-based milk (soy or almond), as needed

Instructions

1. Start by preheating your oven to 350°F. Lightly grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper for smooth release later.
2. Combine the plant milk and apple cider vinegar in a small bowl and set it aside to curdle—this will act as your vegan “buttermilk.”
3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything is evenly distributed.
4. Add the oil, applesauce, vanilla extract, and the milk-vinegar mixture to the dry ingredients. Use a hand mixer or stand mixer to blend everything together until smooth.
5. Reduce the speed and slowly pour in the boiling water. The batter will be quite thin, but that’s exactly what makes the cake so moist and tender.
6. Divide the batter evenly between the prepared pans and bake for 30–35 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few crumbs. Let the cakes cool in the pans for 10 minutes, then gently transfer them to a wire rack to cool completely.

Making the Frosting

1. In a clean bowl, whisk the cocoa powder to remove any clumps. Add the softened vegan butter and beat until creamy.
2. Mix in half the powdered sugar and half the milk until it starts to come together. Then add the remaining sugar and the vanilla. Whip until light and fluffy, adjusting the milk or sugar as needed to reach your desired consistency.
3. Once the cake layers are fully cool, spread the frosting generously between the layers and all around the outside. Use a spatula or even the back of a butter knife—whatever you’ve got works just fine.

Notes

• Want cupcakes instead? This makes about 24—just bake them for 20–25 minutes.
  
• Try this in a 9x13 pan or bundt pan if you prefer—just adjust bake time accordingly.
  
• No applesauce? A flax egg or other egg replacer works too.
  
• Don’t need that much frosting? Halve the frosting ingredients for a thinner coat.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 1611Total Fat 25gSaturated Fat 4gTrans Fat 3gUnsaturated Fat 20gCholesterol 1mgSodium 327mgCarbohydrates 350gFiber 2gSugar 326gProtein 4g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts Before You Bake

If you’ve been let down by dry, flavorless vegan cakes before — this one’s your redemption. It’s simple, it works, and it hits that nostalgic chocolate cake craving every time.

So, whether you’re baking for a celebration or just want to make your Tuesday better, give this one a shot. You won’t need an excuse to make it again.

Try Other Vegan Recipes: