Best Vegan Chocolate Cake

by Karissa's Vegan Kitchen

Easy vegan chocolate cake made in one bowl. So moist, fudgy, rich, and delicious. Top with the included chocolate buttercream frosting or your favorite.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American, Vegan

Servings: slices

Calories: 472kcal

Author: Karissa's Vegan Kitchen

Ingredients

Cake

1 cup coffee freshly brewed, still hot
2½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1¾ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups non-dairy milk plain, unsweetened
⅔ cup canola oil
1 tablespoon vanilla extract

Buttercream Frosting

2 cups vegan butter room temperature
8 cups powdered sugar sifted
2 cup cocoa powder sifted
8-12 tablespoons non-dairy milk room temperature
1 tablespoon vanilla extract

Instructions

Cake

Preheat your oven to 350°F. Grease two 9-inch cake pans (see notes for alternative cake pan sizes.)
Brew the coffee and keep it hot. You'll be adding this ingredient last to the cake batter.
In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Mix in the non-dairy milk, oil, and vanilla extract. The batter is going to be really thick at this point - just mix until you no longer see streaks of flour.
Carefully pour the hot coffee over the cake batter. Whisk until well-incorporated (no clumps.)
Pour the batter evenly into the cake pans.
Bake for 28-34 minutes, or until a toothpick comes out clean. (See notes for alternative baking times.)
Let the cake cool for about 20 minutes before attempting to remove it from the pan. Let cool on a baking rack completely before frosting.

Buttercream Frosting

Using a hand mixer or stand mixer with the paddle attachment beat butter on medium speed until smooth and creamy.
Add in the powdered sugar, cocoa power, 4 tablespoons of non-dairy milk, and vanilla extract. Beat on low speed until all the ingredients are mixed in.
If the frosting is too thick, add more non-dairy milk (1 tablespoon at a time.) If it's too thin, add more powdered sugar or cocoa powder (3 tablespoons at a time.)

Notes

This recipe will make enough for a 9x13 cake, two 9-inch or 8-inch pans, or 24 cupcakes.

Baking times for different size cakes:

Cupcakes: 18-20 minutes
9-inch cake pans: 28-32 minutes
8-inch cake pans: 35-38 minutes
9x13 pan: 35-40 minutes

How much frosting to make:

The recipe as written will make enough to frost a double layer cake or a generously-frosted batch of 24 cupcakes
You can halve the amount of frosting for a 9x13 cake.

Nutrition