Vegan Cake Recipe

The Best Vegan Chocolate Cake- A quick and easy recipe, made in 1 bowl! This really is the best chocolate cake ever, vegan or otherwise. It’s super moist, rich and full of chocolate.

My birthday was a few weeks ago, so what did I do? I asked my mom to watch all 3 kids for a few hours so I could create and photograph the BEST EVER Vegan Chocolate Cake. Pretty great birthday if you ask me!

For some reason, every time I get a vegan piece of cake out (such as at Whole Foods or elsewhere), I am disappointed. The frosting is usually yummy, but the cake part is either 1. strange tasting OR 2. super dry, not moist at all. Seriously disappointing.

I’ve also made a few of the vegan chocolate cake recipes out there, but even those weren’t quite moist enough or perfect enough for my taste. So I did a little thinking and experimenting and I finally came up with the best, most perfectly moist and delicious vegan chocolate cake recipe!

The frosting is a mouthwatering, ultra rich chocolate buttercream. I recommend using earth balance vegan buttery sticks, I haven’t found another brand that tastes quite as good.

If you are looking for a lighter alternative, check out this Chocolate Cake with Cashew Vanilla Frosting. There is nothing “light” about this Chocolate Cake! It is a full on indulgent recipe. And I’m okay with that.

The Best Vegan Chocolate Cake

The Best Vegan Chocolate Cake- A quick and easy recipe, made in 1 bowl! This really is the best chocolate cake ever, vegan or otherwise. It’s super moist, rich and full of chocolate.

Prep: 20min

Total: 55min

Yield: 16

Serving Size: 1 serving

Nutrition Facts: calories 496 kcal, servingSize 1 serving, Carbohydrate 71 g, Protein 4 g, Fat 25 g, Saturated Fat 4 g, Sodium 408 mg, Fiber 4 g, Sugar 53 g

Ingredients:

• 1 cup unsweetened 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 earth balance vegan butter, softened (baking sticks preferred)
• 4-5 cups powdered sugar
• 2 teaspoons pure vanilla extract
• 1/4-1/2 cup unsweetened almond milk

Instruction:

1. Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
2. Frost the cake using an icing spatula or just a butter knife.

Best Ever Vegan Vanilla Cake The Best Vegan Vanilla Cake (Keeps Moist for 5 Days!)

The ultimate vegan vanilla cake that’s incredibly fluffy, moist, and decadently sweet- yet, you’d never know it’s vegan, dairy free, gluten free, and healthier! Just 9 ingredients for the perfect vegan cake for any birthday, graduation, wedding, or holiday!

Prep: 10min

Total: 40min

Yield: 18

Serving Size: 1 slices

Nutrition Facts: servingSize 1 slices, calories 394 calories, Sugar 52.7 g, Sodium 148.1 mg, Fat 8.2 g, Saturated Fat 2.2 g, Trans Fat 0 g, Carbohydrate 77.9 g, Fiber 1 g, Protein 3.7 g, Cholesterol 0 mg

Ingredients:

• 1 1/4 cup (300 mL) vegan buttermilk
• 3 2/3 cup (450 g) all-purpose flour (or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 3/4 cup (350 g) granulated sugar
• 1 cup (220 g) salted vegan butter (I recommend Miyoko’s or Flora Plant butter), room temperature
• 1 cup (240 g) unsweetened applesauce or dairy free yogurt, room temperature*
• 2 tbsp vanilla extract (yes, 2 tablespoons!!)
• Optional (but recommended): 1/4 tsp vanilla powder
• 2 cups salted vegan butter, room temperature
• 4 cups organic powdered sugar
• 1 tsp vanilla extract
• 2-4 tbsp unsweetened dairy free milk

Instruction:

1. Preheat the oven to 350 F. Grease three 6″ cake pans with cooking oil, and line them with parchment paper. Set aside.
2. Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time.
3. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
4. In a stand mixer with paddle attachment or a large bowl with hand mixer, cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the applesauce and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix on medium speed until there are just no more dry streaks. Make sure to scrape the bottom of the bowl as well as the sides.
5. Divide the batter between the three cake pans evenly, and bake for 35 minutes in 6″ cake pans, or until the toothpick comes out clean. (for three 8″ cake pans, bake for 27-30)
6. Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your buttercream.
7. When ready to frost the cakes, add vegan butter to a large bowl or stand mixer and cream for 2-3 minutes.
8. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream.
9. Add in vanilla and 2-4 tablespoons of coconut/almond milk and continue to beat until desired texture.
10. Frost cake and enjoy!

Vegan Cake Recipe

How to make the best vegan cake recipe that’s perfect for birthdays or any time you need an easy basic vanilla cake.

Prep: 10min

Total: 40min

Yield: 15

Serving Size: 1 serving

Nutrition Facts: calories 100 kcal, servingSize 1 serving

Ingredients:

• 1 1/4 cup milk of choice
• 1 1/2 tbsp white or cider vinegar
• 1 tbsp pure vanilla extract
• 1/4 cup oil
• 2 cups white, spelt, or oat flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup sugar, unrefined if desired

Instruction:

1. The recipe makes two 8-inch cakes, or one 9×13 sheet cake, or three 6-inch cakes. To make the vegan cake, start by preheating the oven to 350 F. Whisk liquid ingredients in a large bowl. Let sit at least 10 minutes, then add remaining ingredients to form a batter. Smooth into greased baking pans. Bake 30 minutes, or until cake is risen and cooked through. (If you are a visual learner, feel free to watch the recipe video above.) View Nutrition Facts

Vegan Chocolate Cake Recipe