The BEST Vegan Chocolate Cake



Introduction: The BEST Vegan Chocolate Cake

About: Welcome to Kay's! Have a request for a tutorial you'd like to see? Let me know!

First off, let me just say that this cake is so good, you MUST stop what you're doing right now and go make this. No, really. Seriously.

I can't tell you how many people look at me like I'm crazy when I tell them about this cake. I always get these looks like I have three heads or something.

But I am dead serious when I say that this is one of the best chocolate cakes I have ever had. Notice I didn't say best vegan chocolate cake. I said best chocolate cake.

Now stop sneering. Just go gather your ingredients and make this awesome cake.

NOTE: The reason the cake in this picture looks like a log is because I made this for a wedding, and it was a three-tier vegan chocolate log cake. If you want to see the tutorial for the log cake, head over HERE, and while you're there, give me a VOTE for the cake decorating contest :)

Step 1: Gather Your Ingredients

Preheat oven to 350 degrees. Gather the following ingredients:

1 1/2 cup almond milk

2 teaspoons apple cider vinegar (or white vinegar)

1 1/4 cups unsweetened applesauce

1/2 cup coffee, brewed (and in a Winnie the Pooh mug!)

2/3 cup canola oil

2 teaspoons vanilla extract

2 cups flour

1 1/3 cups granulated sugar

1 cup baking cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1/4 teaspoon salt

You will also need:

Two 8" round pans

parchment paper


non-stick spray

Step 2: Prepare Your Pans

I probably go a little overboard, but I really prefer lining the bottom and sides of my cake pans. This does a couple of things: First, it ensures my cakes don't stick; and second, it allows your cakes to bake up and flat, as opposed to dome shaped. This means if you are going to level your cake, there's really less leveling to do, and thus less waste. YAY! More cake!

  • Spray your pan with non-stick spray, or grease your pan with butter or shortening.
  • Start with a piece of parchment paper that is larger than your pan.
  • Trace the pan in the center of the parchment paper with a pencil
  • Draw another circle at least 2" or 3" larger than the first circle, then cut out around the larger circle.
  • Cut slits in the edges of the paper all the way around, cutting from the outside edge just to the smaller circle you first drew.
  • Turn the paper upside down so the pencil marks are facing the pan. Even though it's non-toxic, you really don't want to have the pencil side up.
  • Push the paper into the pan making sure it is flush with the bottom and sides.

Now you have a properly prepared, parchment papered pan. How's that for alliteration????

Step 3: Prepare the Batter (this Is SO Easy!)

Add the almond milk and vinegar to the bowl of you mixer and mix briefly. Let it sit for a few minutes while the vinegar plays tricks on the almond milk (see pic 1 where it looks like the almond milk might be starting to curdle a bit). Add the remaining wet ingredients (oil, coffee, vanilla extract, and applesauce) and beat until foamy.

In a separate bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until thoroughly mixed.

Add dry ingredients to wet ingredients and beat until large lumps are gone. Batter should be fairly smooth.

Step 4: Bake!

Pour the batter evenly into your two perfectly prepared, parchment papered pans and bake for about 30 minutes, until a toothpick comes out clean. Remember, all ovens are different so you may want to start checking at about 25 minutes.

Remove from the oven and let it cool completely on a wire rack.

Decorate with your favorite vegan buttercream, or a dusting of powdered sugar. This is the most moist, delicious chocolate cake you will ever eat!


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