Name: The Big Vegan Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 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

Rich, moist, and so unbelievably chocolatey, The Big Vegan Chocolate Cake Recipe is one of those desserts that turns any occasion into a celebration. What makes it stand out is how effortlessly it combines deep chocolate flavor with simple, plant-based ingredients that anyone can nail in their own kitchen.

A slice of chocolate cake with two thick layers of dark brown, moist cake separated by a generous layer of smooth, creamy light brown chocolate frosting. The outside of the slice is fully covered in the same light brown frosting, which looks soft and fluffy, with slight swirls on the top edges. The slice sits on a white plate with a silver fork beside it, and in the background, part of the whole cake on a white cake stand is visible on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make The Big Vegan Chocolate Cake Recipe
Top Tip
How to Serve The Big Vegan Chocolate Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
The Big Vegan Chocolate Cake Recipe

Why You'll Love This Recipe

I can’t tell you how many times this cake has saved the day when friends showed up unexpectedly or when I just needed a cozy treat. It’s forgiving, tastes incredible, and even folks who aren’t vegan are wowed by the richness.

Unbelievably Moist: The applesauce and oil create a texture that’s soft and tender without feeling heavy or greasy.
Deliciously Chocolatey: Using quality cocoa powder and a splash of boiling water intensifies the chocolate flavor perfectly.
Easy to Make: The runny batter might look odd, but trust me — it’s exactly as it should be for a tender crumb every time.
Customizable: Whether you want cupcakes, a bundt cake, or multiple layers, this recipe adapts effortlessly.

This image shows a two-layer chocolate cake on a white cake stand with small round edges. The cake layers are dark brown with a moist texture, separated by a thick layer of creamy light brown chocolate frosting. The whole cake is covered smoothly with the same light brown frosting, which has a soft and slightly whipped look. A large slice is missing from the front, revealing the inside layers clearly. The background is blurry with a warm brown color, and the surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in The Big Vegan Chocolate Cake Recipe plays a vital role to achieve that perfect cake — from the plant milk with vinegar creating a vegan “buttermilk” effect, to the boiling water unlocking the cocoa’s full flavor. Here’s a quick rundown of what they do and some tips for shopping.

Flat lay of rich cocoa powder piled in a small heap, velvety vegan butter sticks softened and sliced, mounds of powdered sugar, creamy unsweetened soy milk in a glass jug, glossy golden applesauce dollops, smooth vanilla extract bottle with a few drops spilled, plump raw almonds scattered for texture, and dark chocolate chunks artistically placed, all arranged beautifully on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened Soy or Almond Milk: Use whichever plant milk you prefer, but soy milk adds a bit more protein which helps with structure.
Apple Cider Vinegar: This tang reacts with the baking soda to help the cake rise beautifully and adds a subtle tang mimicking buttermilk.
All-Purpose Flour: Standard flour works best to provide the right density and crumb.
Granulated Sugar: Regular white sugar keeps the cake sweet without altering the chocolate’s richness.
Cocoa Powder: Use a good-quality unsweetened cocoa powder; natural cocoa works best for the flavor profile here.
Baking Powder & Baking Soda: The combination ensures a light, fluffy rise — don't skip either!
Salt: Enhances flavor and balances sweetness.
Canola or Melted Coconut Oil: The fat keeps your cake moist and tender.
Unsweetened Applesauce: Adds moisture and natural sweetness while acting as an egg substitute.
Pure Vanilla Extract: A splash brightens the chocolate and ties the flavors together.
Boiling Water: This is a game changer - it helps “bloom” the cocoa, intensifying that deep chocolate kick.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about The Big Vegan Chocolate Cake Recipe is how easily it adapts to whatever mood or occasion you’re in. I often switch up the frosting or add extra mix-ins to make every cake a little different.

Variation: I love adding a handful of vegan chocolate chips or chopped walnuts right into the batter for a pleasant surprise in every bite.
Frosting: For a lighter touch, try cutting the frosting ingredients in half or topping the cake simply with fresh berries and a dusting of cocoa powder.
Seasonal Twist: Use pumpkin puree instead of applesauce in fall for a subtly spiced chocolate pumpkin cake.
Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend, and you’re good to go!

Step-by-Step: How I Make The Big Vegan Chocolate Cake Recipe

Step 1: Creating Your Vegan “Buttermilk”

Start by measuring your plant milk and stirring in the apple cider vinegar. This mixture will curdle and get slightly thickened — that’s exactly what you want because it adds a touch of tang and helps the cake crumb stay tender. Set this aside while you prep the dry ingredients.

Step 2: Mixing the Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no clumps, especially with the cocoa powder, as that could create uneven pockets of flavor in your cake.

Step 3: Combining Wet and Dry

Add the oil, applesauce, vanilla, and the vegan “buttermilk” to the dry mixture. Using a mixer on medium speed is your friend here to get everything blended well without overmixing. Then, carefully drizzle in the boiling water on low speed — the batter will look thin and runny; this is perfectly normal and key for that moist texture.

Step 4: Baking to Perfection

Pour the batter evenly into your prepared pans. I always line mine with parchment rounds to make taking the cakes out a breeze once they’ve cooled. Bake at 350°F for 30-35 minutes — keep an eye on it after 30 minutes, and do the toothpick test. Let the cakes cool fully before frosting to avoid any melty mess.

Step 5: Whipping Up the Chocolaty Frosting

Start by whisking cocoa powder to break up lumps, then cream it with softened vegan butter. Adding powdered sugar and milk alternately keeps things smooth and fluffy, and the vanilla extract adds that finishing aromatic touch. Adjust the consistency by adding milk or powdered sugar bit by bit until you get the perfect spreadable frosting.

Step 6: Frost and Celebrate!

Once your cakes are completely cool, use an icing spatula or even a butter knife to spread the frosting generously. Don’t shy away from thick layers — this frosting deserves to be enjoyed! The chocolate flavor here is rich but balanced, so every bite feels like a little moment of joy.

Top Tip

Through all my trials baking The Big Vegan Chocolate Cake Recipe, a few things have made all the difference to get the best results and avoid mishaps. These tips will help you skip the guesswork and enjoy your baking experience.

Don’t Skip the Boiling Water: It may feel strange pouring hot water into batter, but this step unlocks the richest chocolate flavor and keeps your cake moist.
Use Vegan Butter Sticks: For the frosting, the sticks hold up better than tub butter, making your frosting creamy but stable.
Let Cakes Cool Completely: It’s tempting to frost right away but warm cakes will melt the frosting and create a mess.
Check Your Oven Temperature: Ovens vary, so using an oven thermometer helps avoid under or overbaking your cake.

How to Serve The Big Vegan Chocolate Cake Recipe

vegan chocolate cake - Serving Suggestion

Garnishes

I love topping this cake with a handful of fresh raspberries or sliced strawberries — the fruity tartness pairs beautifully with the rich chocolate. Sometimes a sprinkle of toasted coconut flakes or chopped toasted pecans adds extra texture and keeps things interesting.

Side Dishes

A scoop of vegan vanilla ice cream or a dollop of coconut whipped cream always elevates the experience. If you want something lighter, a simple cup of mint tea or coffee rounds out the flavors perfectly.

Creative Ways to Present

For birthdays or special occasions, I sometimes build a layered cake with this recipe and decorate with edible flowers or a drizzle of vegan caramel sauce. Cutting the cake into mini squares and serving on skewers with a dusting of powdered sugar is a hit at parties and makes sharing super easy.

Make Ahead and Storage

Storing Leftovers

Once frosted, I store the cake in an airtight container or cake dome at room temperature if it’s cool (under 70°F) or in the fridge otherwise. It keeps well for 3-4 days—though it never lasts that long in my house!

Freezing

I freeze unfrosted cake layers wrapped tightly in plastic wrap and foil; they keep beautifully for up to 3 months. When ready to serve, thaw at room temperature, then frost as usual.

Reheating

If you have leftover slices, gently warming them for 10-15 seconds in the microwave helps bring back that fresh-baked feeling. I avoid reheating the cake after frosting, as the frosting can melt and alter the texture.

Frequently Asked Questions:

Is The Big Vegan Chocolate Cake Recipe really egg-free?

Absolutely! This recipe uses applesauce and vinegar-soaked plant milk to replace eggs, resulting in a moist and fluffy cake without any animal products.

Can I use other types of plant milk?

Yes, you can swap soy or almond milk with oat, cashew, or any unsweetened plant milk you prefer, though soy milk helps with structure due to its protein content.

Why is the batter so runny?

That runny batter is the secret to this cake’s moist texture. The boiling water thins it out and blooms the cocoa, which is exactly what you want for that tender crumb.

Can I make cupcakes instead of a cake?

Definitely! Fill cupcake liners halfway and bake for 20-25 minutes. This recipe makes about 24 cupcakes, perfect for sharing or parties.

Final Thoughts

Sharing The Big Vegan Chocolate Cake Recipe feels like sharing a little piece of happiness. It’s one of those reliable, delicious recipes I always come back to because it never disappoints. I hope you enjoy making and eating it as much as I do — trust me, this cake will quickly become a favorite in your baking rotation, vegan or not.