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.

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!
5 from 9 votes
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Course: Cake, Dessert, Torte
Keyword: Cake, Chocolate, Chocolate Cake, Chocolate Ganache, Chocolate Mousse, Layer Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 2 8-inch cakes
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!