Best Vegan Chocolate Cake Recipe made with simple ingredients in one bowl. It’s delicious, rich with chocolate flavor, and can be made gluten-free.
Servings: 2 8-inch cakes

Best Vegan Chocolate Cake

The Best Vegan Chocolate Cake is made with simple ingredients in one bowl. It’s incredibly delicious, rich with chocolate flavor and can be made gluten-free. The perfect dessert for any occasion!
4.94 from 16 votes
Print Pin
Course: Cake, Dessert, Torte
Keyword: Cake, Chocolate, Chocolate Cake, Chocolate Ganache, Chocolate Mousse, Layer Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Author: Bianca Zapatka

Ingredients

Chocolate Cake:

  • 1 cup non-dairy milk 240ml
  • 1 tbsp apple cider vinegar or lemon juice
  • 2 cups all-purpose flour 240g, or gluten-free flour*
  • 1 cup cocoa powder 120g
  • 1 1/2 cups sugar 300g, or to taste
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1-2 tsp instant coffee granules optional
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 3/4 cup neutral oil
  • 1/2 cup apple sauce 120g, or 2 (flax)eggs (*see recipe notes)

Chocolate Frosting

Chocolate Mousse Filling (optional)

Instructions

(step-by-step pictures are in my blogpost)

    Chocolate Cake:

    • Preheat the oven to 350°F (175°C). Grease and line two 8-inch (2x20cm) cake pans.
    • Stir the apple cider vinegar into the non-dairy milk and set aside to curdle into vegan buttermilk.
    • Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a bowl and mix to combine.
    • Stir the coffee granules, if using, and vanilla extract into the boiling water.
    • Pour the vegan buttermilk, oil and hot water mixture over the flour mixture. Also, add the apple sauce and stir with a spatula or handheld mixer on low speed just until combined and no large lumps remain (please do not overmix). (Adjust sugar to your desired taste).
    • Fill the batter into the prepared cake pans and bake for about 40-45 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. (If you want a moist chocolate cake, make sure not to overbake it.)
    • Remove from oven and let cool completely. (Optionally, you can place the cakes in the fridge for at least 2 hours or overnight, as they will be easier to work with when well chilled.)

    Frosting

    • In a small pot, heat the coconut milk until just boiling (or microwave for about 2 minutes).
    • Pour it over the chopped chocolate and stir until the chocolate is melted.
    • Reserve about 1/4 cup of the chocolate frosting (to use in the chocolate mousse filling). Let cool remaining frosting until thickened into a spreadable frosting.

    Chocolate Mousse

    • Stir the reserved 1/3 cup of the frosting into the non-dairy whipping cream until you have a smooth chocolate cream. Then place in the fridge to cool.
    • When the chocolate cream is well chilled, you can beat it with a hand mixer until fluffy and creamy. Also, add the powdered sugar while beating.

    Assemble the Cake

    • Place one cooled cake on a serving plate. Spread the chocolate mousse filling over the cake. Then top with the next cake, and spread the chocolate frosting all over your cake (top and sides).
    • Decorate with fresh fruits if you like and enjoy! 😊

    Notes

    • To make this cake gluten-free, you can use a gluten-free flour blend 1:1.
    • Instead of apple sauce, you can use 2 flax-eggs (stir 2 tbsp flax meal into 6 tbsp hot water. Set aside for 5 minutes until jelly), or use 2 regular eggs if you're not vegan.
    • If you want to make cupcakes or muffins with this recipe, bake for approx. 25 minutes.
    • You can freeze the un-frosted cake for up to 1 month. Just make sure to wrap each cake layer in a double layer of foil before putting into a ziplock freezer bag.
    • I used this non-dairy whipping cream for the mousse because it gets perfectly creamy and stiff but coconut cream will do too.
    • If making this cake without the chocolate mousse and chocolate frosting, you can top it just with vegan chocolate chips or enjoy the cake as it is.
    • Please read my blog post for additional Information about this recipe.
    Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!