Vegan Chocolate Cake with Creamy Chocolate Buttercream Frosting Recipe
This vegan chocolate cake recipe offers a moist, rich, and deeply chocolatey dessert perfect for any occasion. Made without eggs or dairy, it uses plant-based ingredients like soy milk, applesauce, and vegan butter to create a fluffy cake layered with creamy vegan chocolate buttercream frosting. Easy to prepare and bake, it's a fantastic option for those seeking a delicious vegan dessert that everyone can enjoy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
For the Chocolate Cake
- 1 cup unsweetened soy milk (or almond milk)
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil (or melted coconut oil)
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup boiling water
For the Chocolate Buttercream Frosting
- 1 cup cocoa powder
- 1 1/2 cups vegan butter, softened (baking sticks, not the tub)
- 4-5 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4-1/2 cup unsweetened soy milk (or almond milk)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350 degrees F (175 degrees C). Grease two 8 or 9-inch cake pans and line the bottoms with parchment paper rounds to ensure easy removal of the cakes.
- Make the Vegan Buttermilk: In a small bowl, combine 1 cup unsweetened soy milk with 1 tablespoon apple cider vinegar. Stir slightly and set aside to let the mixture curdle, creating a vegan buttermilk substitute.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until evenly combined.
- Add Wet Ingredients: To the dry ingredients, add 1/2 cup canola oil, 2/3 cup unsweetened applesauce, 1 tablespoon pure vanilla extract, and the vegan buttermilk mixture. Using a hand mixer or stand mixer on medium speed, blend until well combined.
- Incorporate Boiling Water: Lower the mixer speed and slowly add 1 cup boiling water to the batter. Continue mixing until fully blended. The batter will be thin and runny—this is expected for a moist cake.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool for 10 minutes in the pans. Carefully invert onto cooling racks and let cool completely before frosting.
- Prepare the Frosting: In a clean large bowl, sift 1 cup cocoa powder to remove lumps. Add 1 1/2 cups softened vegan butter and beat with a hand mixer until creamy and smooth.
- Add Sugar and Milk: Mix in half of the powdered sugar (about 2 cups) and half of the soy milk (about 1/8 cup). Once combined, add the remaining powdered sugar, 2 teaspoons vanilla extract, and continue mixing from low to high speed until fluffy.
- Adjust Consistency: If the frosting is too dry, add additional soy milk one tablespoon at a time. If too wet and runny, add more powdered sugar gradually until it holds its shape.
- Frost the Cake: Using an icing spatula or butter knife, frost the completely cooled cakes. Layer as desired and decorate as preferred.
Notes
- Use vegan butter sticks, not tub-style, for best frosting texture.
- Line cake pans with parchment paper rounds for easy removal.
- Boiling water makes the cake extra moist and tender.
- The batter will be very liquidy—that’s normal and makes for a soft crumb.
- Adjust frosting thickness by modulating powdered sugar and soy milk quantities.
- Can substitute almond milk for soy milk in both cake and frosting.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Bring refrigerated cake to room temperature before serving for best flavor and texture.