The Best Vegan Chocolate Cake

This vegan chocolate cake with chocolate frosting is the best chocolate cake I’ve ever had! It’s so chocolatey, moist, rich, and incredibly easy to make. You need only 15 minutes of active preparation time! 

Why This Recipe Works

I’ve made this chocolate cake so many times and it never disappoints. It’s so chocolatey and rich and it only needs 15 minutes of preparation and about 30 minutes in the oven. Nobody will guess that it’s entirely vegan!

You need only very basic ingredients you can find in any regular supermarket. Probably, you’ve already got most of them in your pantry. It’s an easy one bowl recipe that comes together super fast. 

Just combine all ingredients in a large bowl and stir with a wooden spoon until you’ve got a smooth batter. Then pour the dough into a springform cake pan and bake it in the oven. 

To top this cake off, I added an easy vegan chocolate frosting on top. The main ingredient for my vegan icing is avocado, which works so great! And it’s also so much healthier than traditional chocolate icing.

And it’so rich and incredibly easy to make. Just combine two avocados with cocoa powder, maple syrup or agave, melted coconut oil, and vanilla extract and blend everything until smooth. That’s it!

I love to garnish the cake with fresh berries and pistachios. They make it look so decadent! It’s also the perfect vegan birthday cake. I also love using this chocolate avocado frosting for cupcakes.

What Goes Into This Recipe 

• Plant-based Milk  – I prefer almond milk for vegan baking, but any other plant-based milk works fine as well. However, I wouldn’t recommend rice milk as it tends to be very thin. 
• Brown Sugar – you could also use coconut sugar.
• Applesauce – use unsweetened applesauce. It’s a great egg replacement and it makes the cake perfectly moist.
• Oil – I usually use canola oil. You could also use coconut oil as you will need it for the frosting anyways. 
• Avocado – make sure it’s ripe.
• Agave – I used agave for the frosting. You could replace it with maple syrup if you want. 

How to Make This Recipe 

Recipe Notes 

• I used a 10 inch spingform pan for this cake. 
• It’s best to test with a skewer to see if the cake is done or if you need to adjust the baking time a little bit as every oven is a bit different.
• The unsweetened applesauce serves as an egg replacement in this recipe. Don’t worry, you won’t notice the apple flavor. 
• The avocado chocolate frosting is best immediately after blending. So if you’re planning on making this cake ahead of time, I recommend making the frosting just before serving as it doesn’t take up much time. 
• If you’re looking for an even more decadent dessert, you could enjoy this chocolate cake in combination with my vegan chocolate mousse (for example some cake crumbles on top). 

FAQs:

Can You Freeze This Cake? 

Yes, it freezes really well. Make sure to let it cool completely after baking. Then place it in a plastic freezer bag or in a freezer-safe container and label it, so you will remember the baking date. 

It will keep well in the freezer for up to 3 months. When you’re ready to eat it, defrost it in the fridge overnight or until thawed. 

How Long Does This Cake Keep?

Without the frosting, the chocolate cake will keep well in the fridge for up to 7 days. However, it’s important to cover it with plastic wrap or foil to prevent it from drying out. 

The avocado chocolate frosting is best served fresh, but it can also be kept in the fridge for a few days. Its texture and color might change a bit, but it will still be delicious for 2-3 days. 

Related Recipes

• The Best Vegan Cupcakes
• Blueberry Pound Cake 
• Vegan Cinnamon Rolls
• Vegan Birthday Cake
• Vegan Carrot Cake 
• 28 Drool-Worthy Vegan Cake Recipes
• Vegan Cheesecake 
• Vegan Apple Cake with Almonds 
• 20 Vegan Mother’s Day Recipes 

I Love To Hear From You!

I hope you like this vegan chocolate cake as much as we do around here.

If you give it a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina 

Vegan Chocolate Cake

This vegan chocolate cake with extra chocolate frosting is THE BOMB!! The best thing is it's so incredibly easy and you don't need any fancy ingredients. It's one of my favorite vegan cake recipes! Use a 10 inch spingform pan.

4.80 from 15 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 10 pieces

Calories: 329kcal

Author: Sina

Ingredients

Vegan chocolate cake:

• ▢ 2 cups all-purpose flour
• ▢ 1 cup cocoa powder
• ▢ 3/4 cup brown sugar
• ▢ 2 tablespoons baking powder
• ▢ 1 teaspoon natural vanilla extract
• ▢ 1 cup almond milk
• ▢ 3/4 cup unsweetened apple sauce
• ▢ 1/2 cup canola oil

Vegan chocolate frosting:

• ▢ 2 avocado
• ▢ 1/2 cup cocoa powder
• ▢ 1/4 cup agave or maple syrup
• ▢ 1 tablespoon melted coconut oil
• ▢ 1 teaspoon natural vanilla extract

Additional ingredients:

• ▢ fresh berries (I used raspberries, blueberries, strawberries, and cherries)
• ▢ pistachios

Instructions

• Preheat your oven to 350 °F. In a large bowl, combine all dry ingredients (flour, brown sugar, baking powder, and cocoa powder). Stir well with a wooden spoon.
• Add the wet ingredients (oil, almond milk, unsweetened apple sauce, vanilla extract). 
• Stir well with a wooden spoon until you've got a smooth batter. 
• Lightly grease a 10 inch springform pan with vegan butter or margarine. 
• Pour the batter into the springform pan. Bake at 350 °F for 30 minutes. It's best to test with a skewer to see if the cake is done or if you need to adjust the baking time a little bit as every oven is a bit different. Remove from the oven and allow to cool down for about 30 minutes.
• Make the vegan chocolate frosting. In a food processor combine all ingredients and blend until smooth. Evenly spread the avocado chocolate frosting on the chocolate cake. Sprinkle with pistachios and top with fresh berries. Enjoy!

Notes

• I used a 10 inch spingform pan for this cake. 
• It's best to test with a skewer to see if the cake is done or if you need to adjust the baking time a little bit as every oven is a bit different.
• The unsweetened applesauce serves as an egg replacement in this recipe. Don't worry, you won't notice the apple flavor. 
• The avocado chocolate frosting is best immediately after blending. So if you're planning on making this cake ahead of time, I recommend making the frosting just before serving as it doesn't take up much time.
• This chocolate cake freezes really well. Make sure to let it cool completely after baking. Then place it in plastic freezer bags or in a freezer-safe container and freeze it for up to 3 months. 

Nutrition

Calories: 329kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Sodium: 43mg | Potassium: 501mg | Fiber: 5g | Sugar: 22g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 3mg

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