The Best Vegan Chocolate Cake Recipe: Rich, Moist, and Easy to Make at Home

I start by preheating my oven to 350°F (177°C). Then I grease two 8-inch or 9-inch round cake pans with a touch of coconut oil. Next I line the bottoms with parchment paper and lightly dust the pans with cocoa powder. This step ensures my cake releases easily and gives it that perfect crumb.

In a large mixing bowl I sift together 2 cups unbleached all-purpose flour, 1 and 3/4 cups organic cane sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 and 1/2 teaspoons baking soda, and 1/2 teaspoon sea salt. Sifting prevents lumps and helps the cake rise evenly.

In a separate medium bowl I whisk 1 cup unsweetened almond milk, 1/2 cup neutral oil (like avocado or grapeseed), 1 tablespoon apple cider vinegar, and 2 teaspoons pure vanilla extract. For extra richness I sometimes add 1/2 cup unsweetened applesauce. I stir until the mixture looks creamy and smooth.

I pour the wet ingredients into the bowl with my dry ingredients. Using a rubber spatula I mix gently until just combined. While mixing I slowly stream in 1 cup hot brewed coffee. The batter looks thin but this is key for a moist vegan chocolate cake.

I divide the batter evenly between my prepared pans. Then I bake on the center rack for 28 to 32 minutes. I check the cakes at 28 minutes by inserting a toothpick in the center. If it comes out clean with a few moist crumbs they are ready.

I let the cakes cool in their pans for 10 minutes. Then I invert them onto a wire rack to cool completely. Cooling on the rack prevents the layers from becoming soggy and keeps the texture tender.

For the frosting I beat together 1/2 cup vegan butter and 2 cups powdered sugar with an electric mixer. I add 1/2 cup unsweetened cocoa powder and 1/4 cup unsweetened almond milk. I blend in 1 teaspoon vanilla extract. If needed I add an extra splash of almond milk until the frosting is soft and fluffy.

Once the cakes have cooled I place one layer on my cake stand. I spread one-third of the frosting over the top using an offset spatula. I add the second layer and cover the top and sides with the remaining frosting. For a beautiful finish I top with cacao nibs or fresh berries. The result is a show-stopping vegan chocolate cake that looks as good as it tastes.