The Best Vegan Chocolate Cake

The Best Vegan Chocolate Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


For the Chocolate Cake:

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

3/4 cup Cocoa Powder (63g) Unsweetened

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

1 and 1/2 tsp Baking Soda

3/4 tsp Salt

1 and 1/2 cups Vegan Buttermilk (360ml) 1 and 1/2 Tablespoons lemon juice + soy milk up to the 1 and 1/2 cup line*

3 tsp Vanilla Extract

1/2 cup Canola Oil or Vegetable Oil

1 and 1/2 Tbsp Distilled White Vinegar or Apple Cider Vinegar

5 Tbsp Applesauce

For the Vegan Chocolate Buttercream:

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

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

3/4 cup Cocoa Powder (63g) Unsweetened

1/4 tsp Salt

1 tsp Vanilla Extract

2 Tbsp Soy Milk or other non-dairy 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.

3Prepare the vegan buttermilk by adding 1 and 1/2 Tbsp lemon juice to a measuring jug and then adding soy milk up to the 1 and 1/2 cup (360ml) line. Leave it for a minute to curdle.

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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