The Best Vegan Chocolate Cake. Period.

Ingredients

• 1 3/4 cups All-Purpose Flour (sifted)
• 3/4 cup Unsweetened Cocoa Powder (high‑quality)
• 1 1/2 cups Cane Sugar (granulated)
• 1 teaspoon Baking Powder (double‑acting)
• 1 teaspoon Baking Soda (aluminum‑free)
• 1/2 teaspoon Salt (fine sea salt)
• 1/2 cup Vegetable Oil (neutral flavor)
• 1 cup Dairy-Free Milk (unsweetened (soy, oat, or almond))
• 1 tablespoon Apple Cider Vinegar (for vegan buttermilk)
• 2 teaspoons Vanilla Extract (pure)
• 1 cup Boiling Water (freshly boiled)
• 1/2 cup Vegan Butter (softened (e.g., Earth Balance))
• 5 cups Powdered Sugar (sifted)
• 4 tablespoons Dairy-Free Milk (for frosting) (same as cake milk)
• 1/2 cup Chocolate Chips (chopped, optional topping)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Prepare Cake Pans

   Grease the two 8‑9 inch round pans, line the bottoms with parchment circles, then grease the parchment as well.

   Time: PT5M

3. Make Vegan Buttermilk

   Combine 1 cup dairy‑free milk, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract in a small bowl. Stir and let sit for 5 minutes.

   Time: PT5M

4. Whisk Dry Ingredients

   In a large mixing bowl, whisk together the flour, cocoa powder, cane sugar, baking powder, baking soda, and salt until fully combined and no lumps remain.

   Time: PT5M

5. Add Wet Ingredients

   Pour the vegetable oil and the prepared vegan buttermilk into the dry mixture. Stir with a spatula until just combined; the batter will look thick.

   Time: PT3M

6. Incorporate Boiling Water

   Carefully add 1 cup boiling water to the batter, whisking gently. The batter will become thin and glossy, resembling chocolate milk.

   Time: PT2M

7. Divide Batter

   Evenly split the batter between the two prepared pans. Smooth the tops with a spatula.

   Time: PT2M

8. Bake the Cakes

   Place the pans in the preheated oven and bake for 30‑35 minutes, or until a toothpick inserted in the center comes out with only moist crumbs.

   Time: PT35M

   Temperature: 350°F

9. Cream Butter and Cocoa

   While the cakes bake, beat the softened vegan butter with 1/4 cup cocoa powder in a large bowl until light and fluffy.

   Time: PT5M

10. Add First Half of Powdered Sugar

    Add 2½ cups powdered sugar to the butter‑cocoa mixture and mix on low speed until smooth.

    Time: PT3M

11. Add First Milk Portion

    Pour in 2 tbsp dairy‑free milk and beat until incorporated.

    Time: PT2M

12. Add Remaining Powdered Sugar

    Add the remaining 2½ cups powdered sugar and continue mixing.

    Time: PT3M

13. Finish Frosting

    Add the final 2 tbsp dairy‑free milk and the remaining 1 tsp vanilla extract. Beat on medium‑high until the frosting is light, airy, and spreadable.

    Time: PT2M

14. Cool Cakes

    When the cakes are done, let them sit in the pans for 10 minutes, then run a thin knife around the edges, invert onto a cooling rack, and cool completely (about 30 minutes).

    Time: PT15M

15. Crumb Coat and Chill

    Apply a thin “crumb coat” of frosting over the entire cake to lock in crumbs, then refrigerate for 15 minutes to set.

    Time: PT15M

16. Final Frosting and Decoration

    Spread the remaining buttercream evenly over the top and sides. Sprinkle chopped chocolate chips over the top for a decorative finish.

    Time: PT10M

17. Slice and Serve

    Cut the cake into 12 even slices, serve, and enjoy!

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten-Free Flour
• Instead of Unsweetened Cocoa Powder: Dutch-Processed Cocoa
• Instead of Cane Sugar: Organic Cane Sugar
• Instead of Vegetable Oil: Canola Oil, Coconut Oil
• Instead of Dairy-Free Milk: Almond Milk, Rice Milk
• Instead of Apple Cider Vinegar: White Vinegar
• Instead of Vanilla Extract: Vanilla Bean Paste
• Instead of Vegan Butter: Coconut Oil
• Instead of Powdered Sugar: Confectioners' Sugar
• Instead of Chocolate Chips: Chopped Dark Chocolate

Equipment Needed

• Oven
• Two 8‑9 Inch Round Cake Pans
• Parchment Paper
• Large Mixing Bowl
• Whisk
• Silicone Spatula
• Measuring Cups
• Measuring Spoons
• Saucepan
• Cooling Rack
• Offset Spatula (optional)
• Piping Bag or Zip‑Top Bag (optional)
• Refrigerator
• Kitchen Scale (optional)

Critical Steps — Do Not Skip

• Ensuring the vegan buttermilk curdles properly.
• Not over‑mixing the batter after adding boiling water.
• Testing cake doneness with a toothpick.
• Cooling the cakes completely before frosting.
• Achieving the right frosting consistency.

Chef Tips from the Video

• Sift the cocoa powder with the flour for an even chocolate flavor.
• Replace part of the boiling water with strong coffee for a deeper mocha taste.
• Use a kitchen scale for precise measurements, especially for flour.
• For extra shine, lightly brush the top layer with a thin glaze made from maple syrup and a splash of dairy‑free milk.

Troubleshooting

Storage

Refrigerator: Store sliced cake in an airtight container for up to 5 days.

Freezer: Wrap whole cake tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for 2‑3 hours after removal from fridge.

Make-Ahead Tips

• Bake the cake layers up to 2 days ahead; store wrapped in the fridge.
• Frosting can be made 3 days in advance and kept refrigerated.
• Assemble the cake just before serving for the freshest texture.

Frequently Asked Questions