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!

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!!!!!

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.

For the frosting how much do i need to make? I was going with the classic chocolate frosting you linked. Do i need to double it? Thanks so much

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!

Hi! I’m looking for a cake with xylitol or erythritol as my parents can’t have sugar, and this looks great! They are ok with eggs and butter though. Should I substitute the half cup applesauce for two eggs (we don’t get applesauce easily in my neighborhood)? Can I substitute the water for coffee or milk? Also how much butter can I substitute for the oil? Thank you so much!

Any advice about making cupcakes using this recipe?

Can I use brown sugar instead of regular sugar?

My daughter has allergies and I make this cake for every birthday. I always get compliments. I also freeze it in slices to take to parties so she has a cake to enjoy. I use apple sauce and coconut oil. It’s so easy. It always turns out perfectly and I change it up with different frostings. The coconut one is lovely.

I am 44 and I can’t remember ever having a homemade chocolate cake for my birthday. I am diabetic and made the single layer and used whipped cream and strawberries instead of frosting. It was great and my picky family members gobbled it down as well. Thank you for making my birthday special.

I made this tonight after work for my friend who was visiting me for the first time since started. She’s vegan so I knew I needed to make a vegan dessert on a whim. After reviewing a few other bloggers, I knew I could Not go wrong with trying this in high altitude (Denver) since Katie’s 100 calorie recipe is one of my faves & also works well in Denver. This vegan chocolate cake was incredibly delicious. My friend took half of it home for her and her boyfriend. I even Put candles on it since we didn’t get to celebrate her birthday due to restrictions. I used The Peanut butter Chocolate vegan frosting recipe by Katie which worked incredibly well in combination with this cake. It also helped that I had Home made unsweetened apple sauce on hand. Thank you so much for saving the day & helping me make my friend feel so special.

This is the perfect eggless cake recipe! the taste and texture are really authentic and we really cannot tell the difference between this cake and the one made using eggs.
The cake is generous sized and delicious even without icing it.
Can we halve the recipe for a smaller cake? Will the recipe proportions work?
Once again, thanks for this recipe!

I just make this with tahini and it’s a giant halvah cake and it’s divine. Thank you.