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Vegan Chocolate Cake

This rich and decadent vegan chocolate cake is easy to make and perfect for any occasion. Bursting with flavor and guilt-free, it’s a delightful treat for chocolate lovers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsweetened soy milk (or almond) Can substitute with almond milk.
  • 1 tablespoon apple cider vinegar
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1.75 cups granulated sugar Adjust according to preference.
  • 0.75 cup cocoa powder High-quality cocoa is preferred.
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 0.5 cup canola oil (or melted coconut oil)
  • 2/3 cup unsweetened applesauce Can swap with mashed bananas.
  • 1 tablespoon pure vanilla extract
  • 1 cup boiling water Important for cake consistency.
For the Buttercream Frosting
  • 1.5 cups vegan butter, softened (baking sticks, not the tub)
  • 4-5 cups powdered sugar
  • 0.75 cup cocoa powder For chocolate flavor.
  • 2 teaspoons pure vanilla extract
  • 0.25 cup unsweetened soy milk (or almond) Adjust to achieve spreadable consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a bowl, mix the soy milk with apple cider vinegar and let it sit for about 5 minutes.
  3. In a separate large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Add in the soy milk mixture, canola oil, applesauce, and vanilla extract. Mix until smooth.
  5. Carefully mix in the boiling water until fully combined.
  6. Pour the batter evenly into the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out clean.
Frosting
  1. In a big bowl, beat the vegan butter until creamy.
  2. Gradually add in the powdered sugar and cocoa powder, mixing on low until combined.
  3. Pour in the vanilla extract and enough soy milk to achieve a spreadable consistency. Whip until fluffy.
Serving
  1. Once the cake is baked and cooled, frost with the chocolate buttercream.

Notes

Use room temperature ingredients for better blending. Avoid overmixing to prevent a dense cake.