Vegan Chocolate Cake Recipe

Hi! Do you think this cake would be freezeable if I were to use gluten free flour (Bobs Res Mill)?

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 for my son’s birthday yesterday, Katie, and it tasted wonderful, even on the same day! I’ll definitely make it again. Thank you for the recipe!

Did anyone use a banana instead of applesauce or yogurt? I don’t know which is the best option to use! 🙂

What are the differences between this recipe and the 100 Calorie Chocolate Cake recipe? I can’t figure out why this one is that much higher in calories.

I love to bake but cakes I have trouble with. I’m also not vegan, but a dear friend is and I made this for her birthday. I made cupcakes (so I could taste first) and they were amazing! Neither of us could believe it was vegan (especially me)! This is now my go to cake recipe. Thank you!!!!!

Is there a difference between white flour and all-purpose flour?

A M A Z I N G. Super chocolatey but also not too sweet. Really moist and crumbly. Definitely would get a non vegan’s approval !

My niece is vegan. I made this cake Thursday for her birthday party Saturday. To say it was a hit with the carnivores in our family is an understatement! This is, by far, the BEST chocolate cake I have ever eaten. I went to a link for the vegan chocolate frosting as well. I couldn’t find a decent can of coconut cream, however I found cream of coconut and improvised. I wasn’t able to pipe it, but it was amazing. My husband said you should put it on the market. I cannot say enough great things about this cake and frosting recipe. I will be making it again and again!

my non vegan mom tried this cake and said that it was a really good cake. i then said “you know that’s a vegan cake, right?” and she said she didn’t know. So basically for a sec, she had no idea she was talking good about a vegan dessert. The best part was after she found out she said “i’m going to have this cake tomorrow with my coffee” XD

Would it be OK to use almond flour instead?

I just made one, it’s really good! And my sister thinks the same, I’m sure the rest of my family with enjoy this vegan cake too!
I was too impatient on waiting 24 hours, instead it was 4 hours haha xD
I’m not vegan but I like to look at vegan recipes, this one was simple so I thought I’d give it a try 🙂

I changed the flavor of the cake to cinnamon because I was out of cocoa powder, and I had my mom try this because she’s very honest, (I wrote a note next to the cake that said “please eat me” or “eat me please” kind of like Alice in Wonderland style) and then she had a bite of the cake and said it was so good that she wanted to have it with her cofee the next morning. I didn’t even tell her it was vegan, but when I did, she said she had no idea.

“Pour”? batter into pans? Mine is like a very thick fudge. What did I do wrong? Should I add Almond milk or water to thin it out or is it supposed to be this way?

Absolutely delicious! Tested the recipe on my work mates who all thought vegan cakes were dry and tasteless. This showed them the light! I’ve passed the recipe on and I’m already making another to take to a party this weekend. Absolutely delicious chocolatey goodness and so moist!

I made this with peanut butter rather than oil and banana rather than apple sauce. The result was very claggy and rich.

The cake looks delicious’ can I replace the buttermilk with applesauce?

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.