Vegan Chocolate Cake Recipe

I’m dying right now! That looked exactly like a glorious chocolate cake with buttercream frosting my mom used to make, which I loved before we went off sugar! I want it so badly right now.
Question: would it be possible to swap the oil/nut butter with Greek yogurt? Or maybe do 1/2 oil+1/2 yogurt?
Thanks again, Katie!

This looks incredible! I have to try making it very soon! I might replace the applesauce with pumpkin or butternut squash!

Do you have any alterations for someone who is gluten free?

I made this cake this weekend as a birthday cake for my vegan niece. Since I am gluten free, I used Bob’s Red Mill 1 to 1 gluten free flour. Yes, the cake was amazing and yes, all the non-vegans loved it! For the options I used-1 cup coconut palm sugar and 1/2 cup xylitol as the sweetener. Then I chose 1/2 cup unsweetened organic applesauce and 1/2 cup of coconut oil in the liquids. I used the kind of cooking coconut oil that stays liquid all the time. The cake was perfect! I will definitely make it again. I would say double the frosting recipe. I scraped by with the one recipe but there could have been more. Thank you for this great recipe!

This recipe is amazing! I made it yesterday for a mixed group of vegans and veggie-phobes and they all loved it. I topped it with your peanut butter chocolate frosting, absolute bliss! Thanks so much!

I made this today, and it was great! Thanks!

I tried this recipe and ended up adding hulled hemp seeds, walnuts, and chia seeds after combining powder & liquid. This made it into a super good dessert that doesn’t feel guilty! Thanks so much

I made this cake for my friends birthday. It was so good she almost cried. Are used frosting made from sweet potatoes and cocoa powder for the top and chocolate avocado frosting for the middle Amazing!! Even the non-vegans who tasted it loved it.

Amazing – made this yesterday and it is delicious – thank you!

I made chocolate frosting (for the top part only) using maple syrup, almond butter, vanilla and cocoa powder. Thanks again for this recipe, I will be making it again for sure!

Has anyone tried doing this in an Instant pot? If so do you just put it in springform pan and cover with foil? And cook for about 40 minutes? New to the whole new instant pot. With it being hot this summer, trying not to use the stove or the oven. 😉

OMG… this was soo delicious. I made it for my friends birthday and everybody loved it! Even the people who are super against vegan food. It was easy to make and so chocolate-y. I’m gna do it again! For sure ? I replaced the water with soy milk, not sure if it makes a big difference though!

Hi.i don’t have apple sauce. Can I add one full banana. Do I need to add yogurt also.

Thank you so much for this amazing recipe. I used it to make a chocolate orange cake – using orange juice instead of water and orange extract instead of vanilla extract. It was delicious

Thanks a lot for the recipe! It worked like a charm and the cake tastes lovely!
I made it with rapeseed oil and water, but no chocolate chips.
Baked it in muffin forms – yielded 24 exactly.

Thanks for this recipe, I just made it in my bread-maker and it turned out really well. My bread maker has a cake setting but I fined it tends to over-mix, so I just put the ingredients in, set pressed the cake button, left it to mix until everything was just incorporated and then I switched to the bake function and baked it for 1 hour and 20 minutes (about the same time it takes to bake a similar sized loaf of bread). I might try just leaving it on the cake cycle to see if it turns out as well completely unattended, I could even set it over night and have cake for breakfast 😀

Recipe was a success! I used olive oil for the oil, regular flour, regular sugar, pumpkin spice apple sauce from whole foods, and about 1/2 tbsp less vanilla since I ran out. I have the cake chilling in the fridge and will frost later but am happy that this recipe was easy and worked

I love baking and I’m pretty confident in every area except birthday cakes – probably the pressure I put on myself to make sure I get it perfect for my kiddos. Because of this I usually veganize a boxed cake. I did this yesterday and it just didn’t work- it didn’t hold like I wanted to. I was making 2 different cakes. So I quickly pulled up my pins for homemade cakes and found this one. I whipped it up, stuck it in the oven and 25 min later PERFECTION. So, I whipped up another one for the second cake. This recipe is not only SUPER quick and easy, the moisture, texture, and taste of the cake is absolutely amazing !! Thank you for saving my birthday cakes ! I’ll never do a box cake again! ??

What can I substitute for oil trying to make it oil free?

This was actually really good. I made the recipe for my dad’s birthday tomorrow but I made it twice and I’m going to put the two cakes on top of each other. With both recipes I added almond milk instead of water, and instead of using the banana I used two eggs in each recipe. I’m just wondering how to make the frosting? Do you have a recommendation on the frosting?

literally the best vegan cake i have ever made- the applesauce/ yoghurt is a game changer! Love it 👍

It would be really helpful to everyone outside America if you published your fabulous recipes in metric measurements instead of cups. For example, in the US when a recipe tells you to add 1 cup of flour, 1 cup of brown sugar and 1 cup of oats, this equates to 120g of flour, 180g of brown sugar and 90g of oats. And that’s for just three ingredients. Referring to a general US cups conversion chart it shows there are at least 17 different baking food stuffs with different weights for each one cup reference. Canada, South Africa and Australia also have their different weights for cup measurements to make baking even more precarious.

We all speak English so why start talking a different language when sharing a recipe?
Why would you want to be continuously referring to a conversion table throughout making a recipe? It’s crazy! This could also explain feedback I’ve read you’ve received from people who have had recipe failures – it could be they used a single cup measure as standard across all different ingredients.

I must of used this recipe over 10 times and I thought its about time I leave a review! Honestly the best cake recipe there is 🙂

This is hands down the best gluten free vegan cake I’ve ever tried! I’ve made quite a few, and this is the only one that didn’t have that typical gf/vegan taste or texture. We used half Bob’s Red Mill GF flour and half white rice flour, and the texture was just right- fudgy without being dense. It was so nice to have real cake again! Thank you, Katie

This is my go to cake. Make it at least 4 times a year for family birthdays. Thanks for the great recipe.

This recipe is phenomenal! My family doesn’t eat vegan but my best friend’s little boy needs to so I made this for a birthday party and now it’s the only chocolate cake recipe I use. It is so good!

There is no baking powder nor vinegar or acid to activate baking soda. Is this correct?
Thanks!

I love everything about this chocolate cake recipe. I’ve made it a couple of times, and it came out moist, rich, and delicious. You wouldn’t even know its vegan.

Hi! Is it possible to swap the sugar for honey and not have as much water?
Thank you!!

Made this cake earlier today outdoors in a dutch oven for an Ice Age Trail work crew near Madison, WI. It was a hit!

I’ve made this cake 100 times (well, close to) and its divine every time.

This cake is excellent. Received many compliments. Rose beautifully, and the layers maintained their shape and height. I kept them refrigerated in the pan overnight and easily released them in the morning by pressing a knife against the edges and pulling up against the side to release the bottom of the cake. Soooo easy to frost. The frosting amount was wonderfully generous, which I loved. I used Katie’s Chocolate Cream Cheese Frosting, which she had recommended.

I’d give the recipe ten stars if it let me. We made the cake for my daughter’s birthday (she helped) and everyone loved it. It was the first vegan chocolate cake we found and only one we now need 🙂

We made this for our daughter’s 16th birthday party and everyone was raving about it! Even the boys at the party were eating it, and no one could believe when my daughter revealed that it was vegan!

Dice papas fritas no lo lleva en la receta

This is absolutely the best vegan chocolate cake recipe I have ever tasted. Thank you for making our holidays brighter with this gem of a dessert.

While hubby and I aren’t vegan, we’re gradually going dairy free as we’re lactose intolerant but also finding non-lactose dairy is affecting us adversely. I made this last week and it was so good I have another baking right now! I have put 4 T of instant coffee into this one at hubby’s suggestion, and I’ll make a vegan salted mocha buttercream icing to finish it off.

I made this cake over the weekend for my sons birthday party. He can’t have any dairy so I thought I would try it and he loved it! Only thing different was I used a vanilla frosting made from Earth Balance vegan butter sticks. So good! Thank you!

This is by far the best chocolate cake recipe. I used 2 smashed bananas instead of applesauce as I did not have any applesauce. I used regular sugar, but added a bit less. I did use regular oil, too. It’s so moist that it practically melts in your mouth! I made your vegan chocolate mouse recipe as a frosting.

Love this cake and have made it many times with GF all purpose flour. Just wondering if it would work with rice flour? Thank you for all the great recipes!

This recipe is simply mouthwatering. I love how the recipe offers flexibility with ingredients like applesauce, banana, or yogurt, allowing for personalization and a moist texture. The step-by-step instructions are clear and easy to follow. The suggestion to let the cakes sit overnight in the fridge for maximum flavor is genius. Thank you for sharing this amazing dessert inspiration!

I made this for my son’s birthday last year and it was a HUGE hit! I want to use the same recipe again for his birthday party this year but make it as individual cupcakes instead – would that work? Would I need to change anything? Thanks for your help!

Out of curiosity. Which ingredients did you use to make the cake in the picture? There are a few different options for a couple things, and I would like to know which ones you used. The cake looks amazing!!