Best Moist Vegan Chocolate Cake Recipe – Ready in 30 Minutes

Introduction

Craving a rich, decadent chocolate cake? Many vegan cakes struggle with dryness or lack of flavor. This recipe delivers an incredibly moist and intensely chocolatey experience. This vegan chocolate cake recipe is so easy, anyone can bake it – from beginners to seasoned pros looking for a great plant-based dessert.

Why You’ll Love This Vegan Chocolate Cake

• Achieves perfect moistness every time, guaranteed.
• Offers a rich, intense chocolate flavor that satisfies.
• Surprisingly simple to make, even for beginner bakers.
• Uses common pantry ingredients you likely already have.
• Versatile enough for any celebration, big or small.
• A dairy-free and egg-free masterpiece that everyone will love.

Ingredients

For the Vegan Chocolate Cake

• 1 cup unsweetened plant milk (soy or almond)
• 1 tablespoon apple cider vinegar
• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened 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 Vegan Chocolate Buttercream Frosting

• 1 cup unsweetened cocoa powder
• 1 1/2 cups vegan butter sticks, softened
• 4-5 cups powdered sugar
• 2 teaspoons pure vanilla extract
• 1/4-1/2 cup unsweetened plant milk (soy or almond)

Notes & Substitutions

• Plant Milk: Any unsweetened variety will work; soy and almond are popular choices.
• Oil: Use canola, avocado, or melted coconut oil for similar results.
• Applesauce: Substitute with flax eggs or mashed banana if preferred.
• Cocoa Powder: Both natural or Dutch-process cocoa powder work well.
• Vegan Butter: Use baking sticks for the best frosting consistency.
• Sugar: Adjust the quantity to suit your sweetness preference.
• Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.

Equipment

• Two 8 or 9-inch round cake pans
• Large mixing bowls
• Whisk and rubber spatula
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Parchment paper rounds
• Wire cooling rack
• Icing spatula or butter knife

Instructions

For the Vegan Chocolate Cake

1. 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.
2. Measure 1 cup of unsweetened plant milk and add the apple cider vinegar. Stir and let it sit for a few minutes to curdle. This creates a vegan “buttermilk”. Understanding how vegan buttermilk works in baking can improve the texture and rise of your baked goods.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Add the oil, applesauce, vanilla extract, and the milk/vinegar mixture to the dry ingredients. Mix with an electric mixer on medium speed until just combined. Applesauce serves as a great binder and adds moisture to vegan cakes, as detailed by Bakester Mind.
5. Carefully pour in the boiling water while mixing on low speed. The batter will be thin.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely before frosting.

For the Vegan Chocolate Buttercream Frosting

1. In a large bowl, whisk the cocoa powder to remove any lumps.
2. Add the softened vegan butter to the bowl and cream with an electric mixer until light and fluffy.
3. Gradually add the powdered sugar, alternating with the plant milk, until fully incorporated.
4. Beat in the vanilla extract. Continue mixing until the frosting is light and fluffy.
5. Adjust the consistency by adding more milk if too thick, or more powdered sugar if too thin.

Assembling and Decorating Your Cake

1. Once the cakes are completely cool, use a serrated knife to level the tops if needed.
2. Place one cake layer on a serving plate or cake stand.
3. Spread a generous layer of chocolate buttercream frosting over the top.
4. Place the second cake layer on top of the frosting.
5. Frost the entire cake with the remaining buttercream.
6. Decorate as desired with sprinkles, chocolate shavings, or fresh berries.

Pro Tips & Troubleshooting

• The Boiling Water Secret: The boiling water is key to a super moist vegan chocolate cake.
• Cool Completely: Ensure the cakes are completely cool before frosting to prevent melting.
• Leveling Cake Layers: Leveling ensures a stable and professional-looking cake.
• Blooming Cocoa: Whisk cocoa for a more intense chocolate flavor.
• Frosting Consistency: Adjust with small amounts of milk or sugar.
• Don’t Overmix: Overmixing makes tough cake.

Serving, Storage & Variations

Serving Suggestions

• Serve this vegan chocolate cake plain for pure enjoyment or alongside fresh berries.
• Add a scoop of vegan ice cream or a dollop of vegan whipped cream.
• Garnish with chocolate shavings for an elegant touch.

Storage Instructions

• Countertop: Store in an airtight container for 3-4 days.
• Refrigerator: Store in an airtight container for up to 4-6 days.
• Freezing Cake: Wrap unfrosted cake layers tightly in plastic wrap and foil, and freeze for up to 2-3 months.
• Freezing Frosted Cake: Freeze whole or in slices for up to 1 month.

Variations

• Cupcakes: Pour batter into cupcake liners and bake for 20-25 minutes.
• Different Pans: Bake in a Bundt pan or a 9×13 inch pan.
• Lighter Frosting: Halve the frosting recipe for a thinner layer.
• Flavor Twists: Add espresso powder for mocha flavor, or mint extract.
• Toppings: Decorate with sprinkles, chopped nuts, or fresh fruit.

Nutrition Information

This nutrition information is an estimate and will vary based on specific ingredients and serving sizes used.

Frequently Asked Questions (FAQ)

• Can I make this cake gluten-free?
  • Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum.
• Can I substitute the applesauce?
  • Yes, you can use flax eggs or aquafaba as a substitute for the applesauce. These act as binders.
• What kind of vegan milk works best in this recipe?
  • Soy or almond milk are recommended due to their neutral flavor. Other plant milks will work too.
• Can I use a different oil besides canola oil?
  • Yes, avocado oil or melted coconut oil are great alternatives to canola oil in this vegan chocolate cake.
• Can I prepare the frosting in advance?
  • Yes, you can refrigerate the frosting for up to 3 days. Soften at room temperature and rewhip before using.

Conclusion

This vegan chocolate cake recipe proves that plant-based baking can be easy and incredibly delicious. With its moist texture and rich flavor, it’s sure to become a family favorite. Go ahead, bake this crowd-pleasing cake and impress everyone with your vegan baking skills! Don’t forget to leave a comment and share your baking experience!

The Ultimate Moist Vegan Chocolate Chocolate Cake

Indulge in this ultimate moist vegan chocolate cake, featuring a rich, tender crumb and topped with a creamy, decadent chocolate buttercream frosting. This dairy-free and egg-free dessert is perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs

Servings 12 slices

Calories 450 kcal

Equipment

• Oven
• Cake pans (8 or 9-inch)
• Parchment rounds
• Large bowl
• Whisk
• Hand mixer or stand mixer with paddle attachment
• Toothpick
• Icing spatula or butter knife

Ingredients

  

For the Chocolate Cake

• 1 cup unsweetened soy milk or almond
• 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

Instructions

 

For the Chocolate Cake

• Preheat oven to 350°F; grease two 8 or 9-inch cake pans, lining them with parchment rounds for easy removal.
• Measure 1 cup unsweetened milk and add 1 tablespoon of vinegar; stir slightly and set aside to curdle.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the oil, applesauce, vanilla, and the milk/vinegar mixture to the dry ingredients, then mix on medium speed until well combined.
• Lower the speed and carefully pour in the boiling water, continuing to mix until the runny cake batter is combined.
• Divide the batter evenly between pans, bake for 30-35 minutes until a toothpick comes out clean, then cool in pans for 10 minutes before removing to cool completely.

For the Chocolate Buttercream Frosting

• Whisk 1 cup cocoa powder in a large bowl to remove any clumps.
• Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
• Add half of the powdered sugar and half of the milk, mix until combined, then add the rest of the powdered sugar and vanilla extract, mixing from low to high speed until fluffy.
• Adjust frosting consistency by adding more milk if dry or more powdered sugar if too wet, one to two tablespoons at a time.
• Frost the cooled cake using an icing spatula or butter knife.

Notes

Ensure cakes are completely cooled before frosting to prevent melting. Adjust frosting consistency as needed by adding more milk for a thinner frosting or more powdered sugar for a thicker one.