The Best Vegan Chocolate Cake

The Best Vegan Chocolate Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 30 mins


2 and 1/4 cups (281g) All Purpose Flour

3/4 cup (63g) Cocoa Powder (Unsweetened)

1 and 1/2 cups (300g) White Sugar

1 and 1/2 tsp Baking Soda

3/4 tsp Salt

1 and 1/2 cups (360ml) Vegan Buttermilk (lemon juice mixed with soy milk)*

3 tsp Vanilla Extract

1/2 cup (120ml) Canola Oil*

1 and 1/2 Tbsp White Vinegar*

5 Tbsp Applesauce

1 and 1/4 cups (284g) Vegan Butter

3 and 1/2 cups (420g) Powdered Sugar

3/4 cup (63g) Cocoa Powder (Unsweetened)

1/4 tsp Salt

1 tsp Vanilla Extract

2 Tbsp Soy Milk*


1Preheat the oven to 350°F (180°C). Spray two 9-inch* baking pans with non-stick spray and line the bottoms with a circle of parchment paper. Set aside.

2Sift the flour and the cocoa powder into a mixing bowl. Add the sugar, baking soda and salt.

3Add 1 and 1/2 Tbsp lemon juice to a measuring jug and then add soy milk up to the 1 and 1/2 cup line (or 360ml line). Let it curdle into vegan buttermilk.

4Add the vegan buttermilk, vanilla, oil, vinegar and applesauce and mix in. Use a hand whisk to remove any large lumps.

5Divide the batter between the two prepared cake pans.

6Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

7Let the cake layers cool for a few minutes and then remove them from the cake pans and transfer to wire cooling racks to cool completely before frosting.

8Prepare your frosting by adding your vegan butter, powdered sugar, cocoa powder, salt, vanilla and half the soy milk to the bowl of an electric mixer. Start off at slow speed and gradually increase speed until your frosting is thick and smooth. Add the remaining soy milk only if needed.*

9Frost the cooled cakes and decorate with chocolate shavings.

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