This luscious vegan chocolate cake is a decadent masterpiece, offering a moist, tender crumb and deep cocoa flavor in every slice. Layered with a silky chocolate frosting, it’s a plant-based dessert that rivals any traditional bakery cake, all without the need for dairy or eggs.
Ingredients Breakdown
The structure of this cake begins with all-purpose flour, baking powder, baking soda, and a touch of salt—each working together to create a soft, well-risen base. Unsweetened applesauce and mild oil act as powerful moisture agents, ensuring the cake stays rich and tender. Vegan buttermilk, made by combining non-dairy milk with vinegar, adds subtle acidity that helps activate the leavening agents for a light, fluffy texture.
The real depth of flavor comes from a generous dose of sifted cocoa powder and a hint of instant espresso powder, enhancing the intensity of the chocolate. Granulated sugar provides sweetness, while vanilla extract adds warmth and roundness to the flavor profile.
The frosting is crafted with plant-based butter and vegetable shortening, whipped until light and airy. Powdered sugar adds body, while sifted cocoa powder intensifies the chocolaty richness. A splash of vanilla rounds out the taste. For added complexity, the optional addition of hot espresso-infused water to the batter brings a delightful undercurrent of bitterness that balances the sweetness.
Step-by-Step Preparation Guide
Start by preheating the oven and preparing your cake pans with nonstick spray and parchment lining—this ensures a clean release and smooth layers. Combine non-dairy milk and vinegar to form vegan buttermilk, allowing it to curdle slightly while you prepare the rest of the ingredients.
In one bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. In a separate, larger bowl, blend the sugar, applesauce, oil, and vanilla until the mixture is glossy and cohesive. Alternate mixing the dry ingredients and vegan buttermilk into the wet base, beginning and ending with the dry mix for optimal integration. Midway, scrape down the bowl to ensure even consistency.
Slowly stream in the hot espresso mixture, allowing it to fully incorporate into the batter. It will thin out significantly—this is exactly what gives the cake its signature moistness. Divide the batter between the pans and bake until a skewer inserted in the center comes out clean.
After baking, let the layers rest in their pans before transferring them to wire racks for a full cool-down. Once chilled, it’s time to whip up the frosting. Beat the plant-based butter and shortening until fluffy, then add powdered sugar and cocoa powder in increments, finishing with vanilla extract. Adjust consistency by adding a little more sugar or a splash of non-dairy milk as needed.
To assemble, spread frosting between the cake layers, then refrigerate briefly to set. Once firm, frost the top and sides, smoothing the surface or creating rustic swirls. Garnish with your choice of toppings and serve.
Recipe Tips
Curdled non-dairy milk is key—it mimics traditional buttermilk and improves the cake’s rise.
Mix the batter gently to avoid overworking the gluten, which can make the cake dense.
Line pans with parchment to prevent sticking and achieve cleaner edges.
Adjust the frosting texture by balancing powdered sugar and milk for the ideal spreadability.
Chill the layers before assembly for easier handling and a sturdier final cake.
What to Serve With This Recipe
Pair this rich cake with tart berries like raspberries or cherries for a bright contrast. A scoop of dairy-free vanilla or chocolate ice cream enhances the decadence. Serve alongside a warm almond milk latte, bold espresso shot, or a mug of hot cocoa. Add a dusting of cocoa, a few chocolate curls, or a sprig of fresh mint for visual flair.
Creative Variations to Try
Try spreading a thin layer of berry jam between the cake layers for a fruity surprise. Mix in chopped nuts or vegan chocolate chips for added texture. Decorate with sprinkles or shredded coconut for a celebratory finish. For an ultra-rich twist, swap the cocoa powder in the frosting for melted dark chocolate ganache.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, just substitute the flour with a high-quality gluten-free blend.
What’s the best oil to use for this cake?
Opt for a neutral oil like canola, avocado, or almond to keep the chocolate flavor front and center.
How long does the frosted cake last in the fridge?
It stays fresh for up to 5 days when stored in an airtight container.
Can I freeze the cake layers ahead of time?
Absolutely. Wrap each layer in plastic wrap and freeze for up to a month.
What’s a good substitute for applesauce in this recipe?
Mashed bananas or plain vegan yogurt work well as replacements.
This show-stopping vegan chocolate cake offers a rich flavor and moist texture wrapped in luscious frosting. Whether it’s a celebration centerpiece or a special treat just because, it’s a delightful dessert that proves plant-based baking can be as satisfying as it is beautiful.
Ingredients
Chocolate Cake:
1 ½ cups (360g) non-dairy milk (soy milk recommended)
1 tablespoon apple cider vinegar or white vinegar
3 cups (400g) all-purpose flour
1 cup (80g) unsweetened cocoa powder, sifted
2 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
2 ¼ cups (485g) granulated sugar
1 cup (255g) unsweetened applesauce
1 cup (200g) mild oil (such as vegetable, canola, almond, or avocado oil)
1 tablespoon vanilla extract
1 cup hot water
1 ½ teaspoons instant espresso powder
Chocolate Frosting:
1 cup (220g) plant-based butter, at room temperature (Earth Balance vegan buttery sticks suggested)
1 cup (190g) vegetable shortening
3 cups (360g) organic powdered sugar
1 cup (80g) unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
Instructions
Chocolate Cake:
Preheat the oven to 350°F (175°C). Lightly coat three 8-inch cake pans with nonstick spray and line the bases with parchment paper. (Refer to notes if making a two-layer cake.)
In a small bowl, combine the non-dairy milk with vinegar. Stir and let sit for a few minutes to create a vegan buttermilk.
In a separate bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk or use a mixer to blend together granulated sugar, applesauce, oil, and vanilla extract until smooth and glossy.
In a small cup, dissolve the instant espresso powder into the hot water and keep aside.
Alternately incorporate the dry ingredients and the prepared buttermilk into the sugar mixture, beginning and ending with the dry mix. Pause halfway to scrape down the sides of the bowl for an even blend.
Once the batter is smooth, gradually pour in the hot espresso mixture and blend until fully combined. The batter will appear quite thin — this is ideal for a moist, tender crumb.
Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 20 minutes. Carefully remove them and place on wire racks to cool completely. For quicker cooling, refrigerate the layers until thoroughly chilled.
Chocolate Frosting:
Using a stand or hand mixer with a whisk attachment, cream together the plant-based butter and shortening until light and fluffy.
Gradually add the powdered sugar, one cup at a time, followed by the sifted cocoa powder. Blend thoroughly.
Stir in the vanilla extract. If the frosting is too soft, add ½ cup extra powdered sugar to firm it up. If too thick, loosen with 1–2 tablespoons non-dairy milk until you achieve the desired texture.
Assemble:
Only proceed with assembly once the cake layers are fully cooled.
Spread approximately 1 cup of frosting between each layer using a small offset spatula for precision. Once all layers are stacked, refrigerate the cake to firm it up—this prevents shifting during the final frosting. Chill for 20 minutes.
After chilling, pile the remaining frosting on top of the cake and spread outward toward the edges. Let the excess cascade down the sides and smooth it along the cake to fully coat it. Perfection isn’t the goal—rustic charm is welcome.
Use your spatula or a spoon to create swirls and swoops across the surface for a decorative finish. Add your favorite toppings and serve.
Vegan Chocolate Cake Recipe
Ingredients
Chocolate Cake:
- 1 ½ cups 360g non-dairy milk (soy milk recommended)
- 1 tablespoon apple cider vinegar or white vinegar
- 3 cups 400g all-purpose flour
- 1 cup 80g unsweetened cocoa powder, sifted
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 2 ¼ cups 485g granulated sugar
- 1 cup 255g unsweetened applesauce
- 1 cup 200g mild oil (such as vegetable, canola, almond, or avocado oil)
- 1 tablespoon vanilla extract
- 1 cup hot water
- 1 ½ teaspoons instant espresso powder
Chocolate Frosting:
- 1 cup 220g plant-based butter, at room temperature (Earth Balance vegan buttery sticks suggested)
- 1 cup 190g vegetable shortening
- 3 cups 360g organic powdered sugar
- 1 cup 80g unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
Instructions
Chocolate Cake:
- Preheat the oven to 350°F (175°C). Lightly coat three 8-inch cake pans with nonstick spray and line the bases with parchment paper. (Refer to notes if making a two-layer cake.)
- In a small bowl, combine the non-dairy milk with vinegar. Stir and let sit for a few minutes to create a vegan buttermilk.
- In a separate bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk or use a mixer to blend together granulated sugar, applesauce, oil, and vanilla extract until smooth and glossy.
- In a small cup, dissolve the instant espresso powder into the hot water and keep aside.
- Alternately incorporate the dry ingredients and the prepared buttermilk into the sugar mixture, beginning and ending with the dry mix. Pause halfway to scrape down the sides of the bowl for an even blend.
- Once the batter is smooth, gradually pour in the hot espresso mixture and blend until fully combined. The batter will appear quite thin — this is ideal for a moist, tender crumb.
- Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 20 minutes. Carefully remove them and place on wire racks to cool completely. For quicker cooling, refrigerate the layers until thoroughly chilled.
Chocolate Frosting:
- Using a stand or hand mixer with a whisk attachment, cream together the plant-based butter and shortening until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, followed by the sifted cocoa powder. Blend thoroughly.
- Stir in the vanilla extract. If the frosting is too soft, add ½ cup extra powdered sugar to firm it up. If too thick, loosen with 1–2 tablespoons non-dairy milk until you achieve the desired texture.
Assemble:
- Only proceed with assembly once the cake layers are fully cooled.
- Spread approximately 1 cup of frosting between each layer using a small offset spatula for precision. Once all layers are stacked, refrigerate the cake to firm it up—this prevents shifting during the final frosting. Chill for 20 minutes.
- After chilling, pile the remaining frosting on top of the cake and spread outward toward the edges. Let the excess cascade down the sides and smooth it along the cake to fully coat it. Perfection isn’t the goal—rustic charm is welcome.
- Use your spatula or a spoon to create swirls and swoops across the surface for a decorative finish. Add your favorite toppings and serve.
