1-Bowl Vegan Chocolate Cake

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Slice of Vegan Chocolate Cake with chocolate frosting

Four years ago this month, John and I were just kids planning our wedding. We decided to give up sweets during our engagement to feel our best on our wedding day, and to more fully enjoy our dessert bar and wedding cake.

The big day finally arrived. We had been so good, not even having an ounce of sweets aside from honey and the occasional after-dinner mint. And you better believe we pigged out at the reception. I was in sweet tooth heaven.

Flour sugar, cocoa, and other ingredients for making our easy 1-Bowl Vegan Chocolate Cake recipe

Like most, our honeymoon was a time of sheer indulgence so when we got settled back into “real life” we hit the reset button on our diet. Sweets were out the door again.

That was, until we attended the wedding of some close friends in Portland where I met the chocolate cake that perhaps changed my life.

Bowl of Vegan Chocolate Cake batter and two cake layers resting on a cooling rack

Yes, big words for a cake.

I’d resigned to give desserts up indefinitely. But then we show up at this wedding and it’s absolutely charming and the food is delicious and the ambience is perfect and the music is a local bluegrass band…and all at once they bring out this giant chocolate cake.

I wrangled our entire table into a discussion over whether or not this cake was worth breaking my fast for.

Unanimously, we agreed yes. I took one bite into this luxurious, velvety, rich chocolate cake, and amidst so many layers of mousse, cake and ganache my mind couldn’t comprehend what my taste buds were experiencing.

Was it worth it? Without a doubt, yes.

Vegan Chocolate Cake topped with chocolate frosting ready to be spread

These days my sweet tooth still wins once in a while, but I keep it to the occasional indulgence. A donut here, a cookie there, almost always something on the healthier side of the spectrum. But especially in the last 6 months, always dairy free. And so, it was a given that I had to make my dream chocolate cake vegan style.

Friends, I’ve done just that.

As the title suggests, this cake is made in 1 bowl in under 1 hour! You can even make your buttercream frosting in the same bowl you used for the cake. Simplicity at its finest.

Frosted Vegan Chocolate Cake resting on a cutting board

The ingredients are fairly simple and considerably “healthier” than most chocolate cakes.

Coconut oil replaces vegetable or canola
Oil is reduced with the addition of applesauce
Cane sugar replaces granulated sugar
And the only  (vegan) “butter” is in the (vegan) “buttercream” frosting

Slice removed from our delicious and moist Vegan Chocolate Cake

So, what does it taste like? Just like chocolate cake should! It’s:

Tender
Fluffy
Chocolaty
Sweet
Moist
Decadent
Generously frosted
& Perfect with a glass of almond milk

Slice of Vegan Chocolate Cake on a plate and the rest of the cake on a cutting board

If you’re like me, chocolate cake (or any cake, for that matter) deserves a giant scoop of ice cream beside it. Melty ice cream and a thick slice of heavily-frosted cake – does it get any better than that?

But for the modest cake eater, a glass of almond milk is really all you need to wash down this vegan chocolate dream. Enjoy!

Slice of moist and fluffy Vegan Chocolate Cake on a plate

Speaking of almond milk, this recipe marks the first of several recipes we’ll be sharing over the next few months featuring Blue Diamond Almond Breeze! I’ve been using Almond Breeze for years and am thrilled to bring you guys some tasty recipes featuring a product I adore so much. For more information about the integrity of this brand, see their FAQ page.

Now bring on the cake!

Slice of delicious and moist Vegan Chocolate Cake for dessert

1-Bowl Vegan Chocolate Cake

1-bowl vegan chocolate cake made in less than 1 hour with simple ingredients. A 2-layer buttercream-frosted cake that’s moist, fluffy, and rich with chocolate flavor.
Author Minimalist Baker
Print
Slice of amazing Vegan Chocolate Cake on a plate
4.72 from 496 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 (slices)
Course Dessert
Cuisine Vegan
Freezer Friendly 1 Month (frost just before serving)
Does it keep? 3-4 Days

Ingredients

CAKE

  • 1 1/2 cups original unsweetened Almond Breeze Almond Milk
  • 2 tsp white or apple cider vinegar
  • 1 1/4 cups unsweetened applesauce*
  • 1/2 cup strong brewed coffee (or sub more almond milk)
  • 2/3 cup melted coconut oil (or sub avocado oil)
  • 2 tsp pure vanilla extract
  • 2 heaping cups whole-wheat pastry flour or unbleached all-purpose flour (heaping implies 1 cup + roughly 2 Tbsp)
  • 1 1/3 cups organic cane sugar (or sub granulated sugar)
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt

FROSTING

  • 1 cup vegan butter (softened)
  • 2 1/2 – 3 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 cup dairy-free semisweet chocolate (melted and slightly cooled)
  • 2 tsp pure vanilla extract
  • ~1/4 cup unsweetened original Almond Breeze Almond Milk

Instructions

  • Preheat oven to 350 degrees F (176 C) and lightly spray 2 8-inch round cake pans or 1 large rectangular pan with nonstick spray (see notes for cooking times for different size pans // adjust number or size of pans if altering batch size). Dust with cocoa powder, shake out the excess and set aside.
  • Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat until foamy. If coconut oil hardens, microwave the mixture in 10-15 second increments until melted.
  • Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating. Beat until no large lumps remain. It should be creamy and pourable. Taste and adjust sweetness as needed, adding more sugar if desired (I found it plenty sweet).
  • Divide batter evenly between your cake pans or rectangular pan.
  • Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
  • While cooling, prepare frosting by beating together all ingredients until light and fluffy, adding the powdered sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it’s too thin, add more cocoa powder or powdered sugar.
  • Once the cake is cooled, frost generously with buttercream frosting, adding a thick layer between the top and bottom layers (if doing a 2-layer cake). Alternatively, omit the frosting and dust with cocoa powder.
  • Serve with a scoop of dairy-free ice cream, a drizzle of chocolate, or caramel sauce, coconut whipped cream or a glass of almond milk!

Video

Notes

*I tested butternut squash puree in the original recipe and it made it a bit too dense for my liking. Applesauce was perfect, which is why I highly recommend it over other purees.
*Double the recipe and use 4 pans for a 4-layer cake. Halve the recipe and use 1 pan for a 1-layer cake.
*Adapted from my Fudgy Vegan Beet Cupcakes
*Buttercream adapted from Martha Stewart
*Confused on how long to bake your cake when using different pans? Here’s a helpful guide.
*Nutrition information is a rough estimate.

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 524 Carbohydrates: 74 g Protein: 4.8 g Fat: 26 g Saturated Fat: 15 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 5.1 g Sugar: 51 g

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My Rating:




  1. Lucy S. says

    The word decadent aptly describes this amazing chocolate cake recipe. So easy to make. Most of the ingredients I already had in my pantry. I love that it is all made in one bowl. I made it for my son’s birthday. He didn’t believe that I made it and didn’t believe it was vegan. I’ve made other vegan cakes. This was–by far–THE best and THE best chocolate cake I’ve ever made.

    Thank you for putting together delicious, quality recipes that allow us to omit animal protein.

  2. Mario says

    I have made this cake a number of times now and it is perfect. I am not a vegan and I love to put butter in everything, but this cake competes with the best chocolate cakes out there. I have substituted coconut oil for plain vegetable oil when I ran out of that ingredient, but the coconut oil adds a better aftertaste. The cake comes out fluffy and very tasty. Follow the recipe as is and you will not be disappointed. My go-to chocolate cake and its vegan.

  3. Helen says

    My cake is in the oven while I write this. I may or may not of made a mistake. Instead of using 2 circle pans, I used a circle cake pan. I went to put in my toothpick after 30 minutes and still not ready. I left it in the oven for 50 to 60 minutes all together. The toothpick came out clean. I’m using this cake as a birthday cake for a friend of mine…..maybe kinda crazy using a recipe for the first time for an important event. Now the icing and I sure hope everyone is going to love it.

  4. Antonetta says

    I would like to make this for the daughter in-laws baby shower but in cupcakes form instead of cake so they can be put in a take away box. How long would I cook them for cupcakes?? Looks delicious!

  5. Susan says

    I would like to make this cake but I am confused, the recipe calls for 2 cups whole wheat pastry flour or unbleached all purpose flour, or if using all purpose flour use 1 cup + roughly 2 tablespoons.
    Am I understanding that correctly?
    Thanks,

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      No, the 1 cup + 2 Tbsp is a clarification for the term “heaping.” The recipes calls for 2 “heaping” cups. Good luck!

  6. Jane W. says

    I’ve done it and I loved it, but I tried the “chia chocolate cake” from This Baker’s Soul on YouTube and I love how fudgy it is with the chia, it’s incredible. Could you please make a version with chia?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenni, you can find the weight measurements by clicking “metric” beneath the ingredients header. Hope that helps!

  7. Rachel says

    Made this as a birthday cake in a 9×13 pan, which took 40+ minutes to bake. It tastes great, not too sweet, but do know that this makes a very heavy and dense cake. The texture was interesting – the bottom half was very compact and fudge-y, while the top half was much lighter and crumb-y. I might consider using slightly less coconut oil next time. Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elsa, oh no, sorry to hear that! It definitely sounds like something went wrong. Did you make any modifications? It sounds like it may have needed additional flour.

  8. Amy says

    My first experiment with a vegan cake. The result? YUM-MY?!?!!!
    I subbed coconut milk for almond milk because that’s all I had at hand. Made some honeycomb toffee to decorate after frosting, but that was totally forgotten, the frosting is THAT good. If you’re making this cake, please make the vegan buttercream frosting mentioned in the recipe, trust me, it is worth it.
    The cake came out just a little denser than a regular cake with dairy/eggs would, I’m not sure how to tackle that? I really want a less dense, more airy texture to my cake.
    Taste wise – sinfully good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Amy! Did you use whole wheat or all purpose flour? We’d suggest all purpose for a lighter texture.

  9. Rocio says

    I was looking for a chocolate frosting for a chocolate cake base i did for a birthday of a friend, I love minimalist baker’s recipes so I searched for one here first and OH MY GOD! I have never tried such a delicious frosting in my life. TOTALLY RECOMMEND! Everyone at the party was blown away by its softness and creaminess! Will save the recipe.
    The only difference is I only had 250gr of powder sugar that I had bought thinking it would be enough so I skipped the milk and the result was superb, not too sweet and perfect texture to fill the cake without it falling from the sides (the cake was decorated on top so it had quite some weight on it)
    THANK YOU!!

    • Rocio says

      I should add: I made a 30mm cake and it was enough to fill it very generously but I only had a bit left that was’t enough to cover the sides or the top, so plan that accordingly :)

  10. Elissa says

    I’ve made this cake so many times over the last few years. Pretty much every family birthday and it is always a winner!! The most delicious plant based chocolate cake and very easy to make!

  11. Roshana says

    I made your cake for my daughter B.D. as she requested exactly this recipe. The frosting was so far the best chocolate frosting I have tasted in my life. I even ate the left over with a spoon next day.
    But my cake sadly baked in two different textures!!!! underneath was gooey and gummy but the top half was fine. I kind of see it in your close up picture.
    I can’t figure out why this happened!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! I’ll have to give this one another test as a few others have experienced texture issues. The odd thing is that so many others have had such success! In any case, we’ll flag this for review.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not sure! But I’m guessing same temperature just less bake time. Let us know if you try it out!

  12. Joy Anderson says

    This chocolate cake is Amazing! Truly restaurant worthy. Don’t change a thing for perfection. I’ve only served it to non-vegan friends and each one has said it’s the best chocolate cake they’ve ever had and have begged for the recipe. Thank you!

  13. Louise says

    This cake is the bomb! Definitely one of those, ‘I can’t believe it’s vegan moments’.

    I used rice bran oil instead of coconut and bought some apple baby-food to use for the apple sauce.

  14. Sandy says

    This is the single nicest chocolate cake I’ve ever eaten. I didn’t have a fan forced oven so I added a little extra heat and about 8 mins extra. It was perfect all the way through.

    This is my new cake for all occasions!

  15. Claudia says

    This looks amazing and Id love to make it for my friend whom is Vegan. One quick question, could I use Almond Flour vs Wheat? Ive used un other recipes and love it but just wasnt sure if it would work here?

  16. Melanie says

    Hello, my friend recommended your site and i am planning on make this cake for a birthday cake. I have one question. Does this cake lend itself well to be levelled with a cake leveler? Usually, i cut the tops off of my cakes so i have uniform size layers before decorating. I wonder whether the texture will hold ?Thank you very much.

  17. Sarah says

    The cake was decent, but nothing extraordinary. It is dense and moist and rich – all good, though maybe I’ll add some melted chocolate or chopped chocolate to the batter next time. Only sub I did was oat milk for almond milk as I don’t like the aftertaste of the latter.

    The frosting however was fabulous and IMO made the cake. I am not vegan, but I honestly couldn’t tell the difference between this and buttercream made with real butter. I added the minimum amount of powdered sugar, a little less cocoa powder too, plus a few dashes of instant espresso powder. There was no need to add milk.

    The combination of the cake and the frosting is definitely a winner.

  18. Bridgette Davenport says

    Hi, I want to make this cake, but only have brown sugar and baking soda – do you have suggestions on how to switch the ratios/ will this still work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bridgette, we think the brown sugar sub should be fine. As for baking powder, maybe look up a recipe online for making baking powder using baking soda and cream of tartar? Hope that helps!

      • Alyssa says

        Hello,
        My daughter’s birthday is this weekend, she’s not dairy free but her BFF has a milk allergy. This recipe sounds great and I was wondering if it could be modified to make cupcakes. If so, how? I would need no more than a dozen cupcakes. Thanks for any help with this.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Alyssa, it should work great as cupcakes! Some other readers have done so with success. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for “cupcakes” in the post and comments to see what others have done.

      • Luise says

        I have been making this cake over and over again for the past… Years? Always comes out perfectly. I have added chopped dark chocolate, vegan chocolate chips, raspberries and cherries in the past (although not altogether), which is a great addition. Also replaced the sugar with coconut sugar, worked just fine! Delish. If you replace some of the flour with ground almonds, halve the recipe and press some raspberries in there, you’ll have a great summery cake that doesn’t need any icing (but looks great with some powdered sugar)!

  19. Courtney Jett says

    Hi! Have you every made the cake layers and frozen them to use later? If so, how did it turn out and how did you defrost them? THANK YOU!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I’d seal them well (with some kind of wrap or tupperware), freeze, and just let them thaw at room temperature.

  20. Ridhi says

    Oh. My. God. This is the most amazing cake ever! me and my non-vegan family loved it!!! I used 2 frostings, the one listed here, as well as your oil free chocolate frosting. Awesome tasting and fool-proof, this cake is a must try for everyone!

  21. Laura says

    Despite following the instructions to a tee the cake was far too moist and dense and it did not cook properly (I left it in for 1 hour and was still getting a soggy bottom). It was a bit of a disappointment as I made it for someones birthday. Fortunately we discovered the next day that it was much better delicious warmed up- it was like a melt-in the middle chocolate brownie pudding! mmmm. Flavour was amazing but recipe definitely needs a bit less moisture or oil.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Laura! It does sounds like it needed more baking and/or flour. Did you make sure to use heaping cups of flour?

    • Beverley Winfield says

      I’m always looking for vegan dishes for my family and friends! I followed this recipe really closely – it took 55 minutes to bake through .. (could you let us know the weight of ‘2 heaping cups of flour’ .. as my interpretation might be different to yours :-) …) I also think I’ll use different oil next time as the coconut oil kept congealing during the mixing process .. and leached out of the bottom of the cake tins during the bake.

      The aroma when cooking was devine and made the whole house smell lovely!! the cake was a bit crunchy on the outside and a little too moist inside – but still very tasty! I served it with creamy vanilla frosting and fresh strawberries With a few changes (more flour/different oil/hopefully less cooking time) I will definitely be trying this again!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks for sharing your experience, Beverley! You can find the weight measurement by clicking “metric” beneath the ingredient header. Hope that helps!

  22. marcia says

    I made this for a friend’ 50th birthday who is diary intolerant. This was to share with a friend who is vegan. I am not a great cook but this was a hit with everyone, including my dairy friends and family.
    I even made the buttercream frosting- something i am definitely not good at especially as I don’t like frosting, but this was delicious- I even lick the bowl with the left overs!
    Definitely one to make again.

  23. Cvita says

    Hiii! Can I use vegan margarine for frosting?
    I can’t find any vegan butter here and I have only margarine made of beet oil and vegetable fats as palm and coconut.

      • Chloe says

        I made this cake for a party and both the cake and buttercream turned out amazing. I am only 11 and this is the second cake I made but this was super easy. I wish recommend leaving your cake in the pan for 5-10 minutes to prevent your cake from breaking.

  24. Caitlin Chumbley says

    I made this cake for my non-vegan boyfriend’s birthday, along with the vegan chocolate frosting. I halved the recipe since I was low on a few ingredients, added a few dark chocolate chips, and used strong brewed vanilla almond black tea instead of coffee. Baked it for 27 minutes and it could’ve gone a minute or two longer because it was a little fudgey, but honestly it was SO delicious! It was gone in 24 hours!

  25. Patricia says

    I’m gonna be completely honest, when I was making this cake I was thinking this is just not gonna work. The way the ingredients mixed just seemed odd to me, however I carried on and I can honestly say this is the best vegan cake i’ve ever made. Everyone loved it and it will now be my go to cake for future. If you make it and you think it all seems a bit odd, I encourage you to carry on! So yummy. I couldn’t find unsweetened apple sauce so just used a standard supermarket applesauce. So good… Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! So glad you stuck with it =) Thanks so much for the lovely review, Patricia!

  26. K says

    Hi,

    Is the applesauce the same as your ‘3 ingredient applesauce’? If not do you know if you could you substitute the applesauce with beetroot puree (as per your fudgy vegan beet cupcakes – I made these and they were incredible but would like to make a cake this time for a birthday).

    Thanks
    K

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi K, We think it would work if you pureéd the applesauce after cooking. We’d suggest that over the beet puree as the applesauce also provides sweetness.

  27. Jacqueline says

    The cupcake part was good. I only used a cup of sugar and it was plenty sweet. Also, the frosting was way too sweet. I would maybe try to use a less intense frosting next time

  28. Anka says

    I’d like to try this recipe but with almond or coconut flour. Would it work and what quantity do you recommend? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we haven’t tried that so we can’t guarantee results! But maybe try that and add more vanilla? Let us know how it goes!

    • Mandy says

      Went looking for this recipe tonight as I’ve made it a few times over the past couple years but to illustrate the tremendous resilience of this recipe I can tell you I pre-measured all ingredients, brought them with me, and baked this cake in an oven run by a generator in a tent at burning man while a dust storm raged outside. It turned out perfect. Make this cake.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rudra, we haven’t tried it, but we think it would work. Let us know how it goes!

    • Cheryl B says

      Hi, Im making this beautiful cake but everywhere I went they were out of 8” round pans so I bought two 9”. Do I need to adjust anything (ingredients or baking time)? Thank you!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Cheryl, that should be fine without adjusting! They will just be slightly thinner layers.

  29. Abby says

    Hi, Looks amazing! can you leave the sugar out? I’m making it for my daughters first birthday cake and would like to do no sugar. Any suggestions?
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that would be tough. I don’t think it would taste very good. Are you subbing stevia or something?

  30. Dawn says

    I made this today with my girls (7 & 9) for my husband’s birthday. It turned out perfect. The cake was fluffy and lightly sweet, and the icing was thick, sweet, and creamy. I think next time I will make the icing a different flavor, but that’s just to try out new things. This will be my go-to cake recipe from here on. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Móni, Olive oil will probably work, but expect it to definitely have a bit of an olive oil flavor. If you’re okay with that, we would say go ahead!

  31. Nancy says

    I made this cake with slightly less sugar (1 cup), sieved the dry ingredients twice, and used only one cake pan instead of dividing the batter into two pans. It came out perfectly sweet and light! Love your recipes. Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Raquel, we haven’t tried it, but you may be able to reduce the applesauce slightly and add egg. Let us know if you try it!

  32. Elaine says

    I am eager to make this for my daughters birthday… I had one question that I didn’t see on the page… could you make the frosting the day before?

  33. Rhonda says

    I made this cake for Mother’s Day and my Mom and everyone loved it! I read through the comments and got a little scared of having it turn out too moist, so I made these changes: 1 1/4 c of almond milk and 1 c of applesauce. I baked in 2 springform pans and made half the amount of frosting. When baking I did 360 for first 15 minutes and 380 for the latter 15-20 minutes and the toothpick was clean. The sponge was beautiful with low moisture to my delight. In the past I’ve made your vegan chocolate doughnut recipe, except baked them as cupcakes. I’m wondering how this will turn out in the future if I use white spelt flour. Thanks for giving us reliable vegan recipes that always taste good, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rhonda, thanks for sharing your experience! We haven’t tried it with white spelt flour, but it might work. Let us know if you do some experimenting!

  34. Rina says

    I made this for my child who is allergic to eggs and dairy. She loved it so much! My husband said it was soooooo good that it’s better than store bought ones. 🙀

  35. Anne Hubbard says

    Hello. I want to make this tomorrow for my nieces’s birthday. However, I can’t see instruction for the Apple sauce?! Please help

    • Maria says

      I think ive found my sons birthday cake! :)

      Could i use rapseed oil instead of coconut oil?

      And, ive got one tin of 28cm will that be sufficient if i halve the recipe?

      Thanks

  36. Allana says

    I never post comments but am because this cake turned out perfectly!! :) The only change I did was add 1 cup unsweetened applesauce (instead of 1 and 1/4 cup due to other people saying it was too moist with the full amount), and I used a combo 1/3 c. olive oil and 1/3 c. coconut oil and slightly less sugar (maybe 1/8-1/4 c less) as those are just my personal preferences. Baked for exactly 30 minutes at 350 in 2, 8 in. pans. It was super moist and delicious and even the kids that had it couldn’t get enough of it. As well, like many other people say, I only made half the frosting recipe, and that was plenty for icing, I even had some leftover! Overall, it was a great hit!

  37. Naomi says

    I’ve made this cake five times now for various birthdays and it’s always SO GOOD! Extremely moist and delicious. My dad, a 65 year old omnivore/dairy lover, told me that this was the best cake he’s had in his entire life. The cake keeps exceptionally well in the refrigerator. One thing I will say is that it definitely isn’t a “one-bowl” recipe for me, but that’s no big deal. I’ve cooked it with both avocado oil and coconut oil. Make sure you give it plenty of time to cool off before icing. I’ve been cooking in a 9″ pan for about 32 minutes each time.

  38. Roro says

    I made this with AP flour and omitted the coffee. WOW. Thank you for this amazing recipe! The coconut oil brings a lovely flavor to this cake!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Roro. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  39. Deepa Mehta says

    Can I use a 1 quart loaf pan? If so do the measurements of the ingredients change or the cooking time? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deepa, we haven’t tried making this in a loaf pan, so we aren’t sure. We would think it might need to cook longer or you could try making a 3/4 batch. Let us know how it goes!

  40. Jean says

    Love the site but made this recipe on a whim not thinking too much and WOW- this cake is SO GOOD!! It’s absolutely my new favorite and go-to. I love that the cake is fudgy without being too dense, but also isn’t too delicate (sometimes I feel like chocolate cake looks chocolately but then it just falls apart without much flavor or oomph). The frosting is the perfect complement- creamy and rich and not too sweet. I used regular flour and decaf coffee in the cake and regular butter and milk in the frosting and halved everything for a single layer. Thank you for such an awesome recipe, I seriously didn’t know chocolate cake could be this good!

  41. Emma McDowall says

    Hands down THE best vegan chocolate cake I’ve ever made! Having tried many different recipes over the years, the results have always been a bit “meh”. This recipe, has secured its place as my new go to!

    As a side note, after cutting I stored the cake in the fridge it was still fantastic the next day! Apple sauce isn’t as prevalent here in New Zealand, so I used 3x 120gm tins of puréed apple baby food. Also, I didn’t have the recommended vinegar, so used what I had which was rice vinegar, that worked just fine.

    This cake is so good, it really rivals its dairy based counterparts!

  42. Meghna says

    Please tell substitutes for apple sauce, we are in lockdown due to corona virus and can’t source apples at the moment.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meghna, if you have apples, you can make your own using this recipe. Otherwise, another fruit or veggie pureé!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, we would suggest leaving at room temperature and frosting just before serving. Hope that helps!

  43. Divya Sridhar says

    Hi! Can’t wait to try out your recipe for my husband’s birthday. Just wanted to know if I can use almond flour instead of the one suggested. If yes, are there any changes that need to be made?

  44. Antonella Ruffolo says

    I have almost all the ingredients…it’s a last minute endeavour. Any way I can leave out the almond milk altogether or will it not turn out?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Antonella, we wouldn’t recommend that. Any milk should work! As a last resort, you could try water.

  45. Rose says

    Looking forward to making this, but I just a quick question about the applesauce…is this just apple purée? Thanks!

  46. Nish says

    Hi Liv, I added 2 tbs of vegan yoghurt, it gave the butter cream and extra lightness and richness at the same time. I like the almond and vanilla – as the sweetness with a little bit of maple syrup goes a long way and didn’t need to add any sugar. I made a big batch and left it in the fridge and used it for other cakes, puddings too.

  47. Sarabeth says

    Your recipes are always amazing, and this one was no different. Thank you for always providing such fine work.

  48. Paola says

    We loved it! It was our first vegan cake at home and was totally worth it. Thank you! It came out a perfect chocolatey cake.

  49. ELHAM says

    I made this cake. It was so delicious. I used coconut milk. And banana sauce instead of applsauce. My family like it too much

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, we haven’t tried it, but it looks like another reader did with success (baked it longer). If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  50. Jade Crawley says

    Hi

    I made this yesterday and to a great result (Theres none left)

    Im thinking of subbing the coconut oil for Canola Oil in the sponge on my next bake, would this be recommend/would I need to alter the quantity?

    Also I subbed the apple sauce with some strawberry jam (jelly) loosed with agave, and I found this had a great result, as did using a mixture of cocoa and cacao powder.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jade, we haven’t tried it that way, but it might work. Let us know if you try it!

  51. Florence says

    I made this cake yesterday with great success and a few tweaks:
    1. I followed the metric measurements and ended up with a moist and decadent cake. It isn’t as light and airy as I expected but I would still consider it a cake, not a brownie.
    2. I used oat milk, instead of almond milk and coffee.
    3. I only had 1 8 inch springform tin so i poured half the mixture in, cooked, cooled, released from the tin and did it all over again. The first half weighed 783g – at 25mins it was wet in the middle still but at 35mins the toothpick came out clean. The second half weighed ~740g – at 25mins the toothpick was not clean, but at 30mins this half was ready. I treated the 25min mark as a time to check and see how much longer your cake will need.
    4. For the frosting, I only needed half the amount to achieve the desired sweetness.

    Overall super happy with the cake, it was a huge success, especially with it being the first cake i have made and frosted from scratch.

  52. Liv says

    Just a heads up, this tastes like healthy/vegan chocolate cake not like normal chocolate cake. It is very rich and has a strong flavor which is not normal chocolate or coffee. I liked it but non-vegan family did not unfortunately! The texture is really nice and rich. Also the frosting did not get fluffy for me like it did in the pictures.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liv, sorry to hear your family didn’t enjoy it! You could try adding more sugar and/or using a more mild cocoa powder.

  53. Ma says

    Hi,
    Can I use coconut milk instead of almond milk? I don’t have sweet potato, pumpkin, squash or applesauce. I do have apples. Please advice what can i use instead of of applesauce.
    Thank you,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, coconut milk should work! For the applesauce, we’d suggest using this recipe to make your own- but purée it after cooking. Let us know how it goes!

  54. Lori says

    Fantastic! Best Quarantine Birthday Cake. Made for my husbands birthday, tonight. Blessings to have all the ingredients on hand. We have gone plant based for the last 3 months and this was the best and most moist cake we have ever had!
    Thank you for all your vegan recipes. ?Many Blessings for 2020!

  55. Ash says

    Hi! I really want to bake this but due to the flour shortage and not being able to go outside, all I really have is almond, oat, and quinoa flour.
    Is there any way to bake this using those substitutes?? Thanks!

  56. LuAnne Kingston says

    I made the vegan chocolate cake for my sister’s birthday. It was absolutely delicious and so easy to make. Thank you!

  57. Stacey says

    This cake is delicious! Instead of coffee, I used King Arthur espresso powder diluted in almond milk. I used distilled white vinegar. Instead of coconut oil I used a little bit of canola oil and the rest pistachio oil (because that’s what I had). I’m gluten-free also and so I used King Arthur flour Measure-for-Measure GF flour. For the frosting I used Trader Joe’s 70% dark chocolate (comes in a huge bar). Good thing I cut the recipe in half, because I just might eat the whole thing. Thanks for the recipe!

  58. Rekha says

    Thanks for the recipe. This has become my go to recipe for vegan chocolate cake and has been a hit with family and friends.. a fail proof recipe!
    Just a question- does it freeze well?

  59. Cc says

    Anyone tried making the frosting in a blentec? Does it work or should I just use the my arm?
    I dont have a hand held mixer with me right now. =(

    The cakes are currently cooling and they look and smell AMAZING! Im sooooo excited.

      • Cc says

        I ended up getting a hand held mixer and it worked great. This is such a delicious cake. I added a bit of raspberry preserves in the center and it added a really yummy tart flavor. HIGHLY recommend this recipe to get your chocolate fix. Yum Yum Yum

  60. Sam says

    Hi! I can’t wait to make this- if I don’t have vegan chocolate for the frosting, do you think it would work to sub a little extra cocoa powder and some coconut oil?

    Thanks so much for your recipes!

  61. Peach says

    Followed this recipe exactly and good gracious it is AMAZING! The applesauce keeps the cake moist, coffee really bring out the flavor of the chocolate, it’s awesome!

  62. Marita Peters says

    Maddie my 11 year old and I made it this afternoon. Absolutely delicious! We’re excited to make it for our wider family to share vegan goodness and celebrate life once this time has passed. Just a small note on the frosting… it’s too sweet for us and the quantity was waaaay to much for the cake size so if using frosting we’d suggest half the amount next time. Thank you so much Dana for such a fab recipe!

    • Echa says

      Awesome recipe. I just baked it this morn. My daughter birthday is tomorrow. I sub the sugar with 1 cup of pureed medjool dates. Tasted good. The cake is moisty, airy and chocolatey. Thanks much for the recipe. Hello from Kuala Lumpur.

  63. Anoop says

    Hi!
    Anything I can substitute for apple sauce? Perhaps just swap it out for oil? Or would that be too much oil?
    Don’t have anything to make apple sauce, and since we can’t go out I’m looking for a substitute.
    Any suggestions?

  64. Amanda says

    Absolutely delicious moist cake! These recipes keep me busy during this self-isolation period (though not official lockdown) in Montreal! I’m wondering when your next cookbook will come out?

    Love how you make everything so inviting! Keep up the amazing work, it’s delicious and inspiring!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, thanks so much for the lovely review! We don’t have plans for another cookbook at this time, unfortunately.

  65. Alicia says

    Did it without the frosting yet it was stunning. I’m no vegan but always interested in vegan food/alternatives and my dad couldn’t believe that the cake was vegan (as if all vegan food taste like grass) I had to show him the recipe. Due to the difficult times that we’re going through with the lockdown, we don’t want to leave the house for groceries and your recipes are perfect!
    Love from Paris, France x

  66. Anna says

    This cake is amazingly scrumptious! It’s moist and flavorful, and gets gobbled up SO QUICKLY! I’ve made it several times and it’s been a major crowd pleaser on each occasion. One of my go-to recipes for special occasions. I love topping it with fresh mixed berries to balance out the richness of the chocolate-on-chocolate. Thanks for bringing such mindblowingly rad vegan recipes to the people, Dana! xoxo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy it, Anna! Thanks so much for your kind words and lovely review!

  67. Karlie C says

    Hi Dana! This cake is my absolute fav. I make it all the time and it always gets rave reviews. It’s my husbands birthday in a couple of days and he has requested a marble cake. I’d love to use this recipe as the base because it’s so fluffy and moist. For the ‘Vanilla half’ would you recommend replacing what would be the cocoa with flour? And maybe a little extra milk to replace the melted chocolate? Thanks so much!!

  68. Jen says

    I forgot to say that we did not have applesauce so I used mashed garnet yams. Dense, rich, so good!! I have not had sugar in 30 days so this was the perfect indulgence!

  69. Jennife says

    My 14 year old just made this today as our quarantine cake…..it is outstanding! The frosting is a bit sweet for me so I left some on my plate but the cake was moist flavorful perfection!

  70. Smaranda says

    The Best Recipe ! I made this tonight. The cake part came out great, the frosting didn’t really, I tried to make vegan butter at home and after was done I didn’t let it harden in the fridge but used is right into the frosting. It came out very runny and didn’t harden at all. I am a bit.. well. It’s fine anyway. ?

  71. Dina says

    Its’s a great recipe- so soft and airy! I used ordinary milk instead of almond and 1/2 coconut oil, 1/2 olive oil, also I used 1/2 rye flour and 1/2 spelt flour- I had to improvise a bit due to lack of the written ingredients! Thank you Minimalist Baker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Dina. We are so glad you enjoyed it and were able to modify with what you had! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Denise Jones Harton says

      I made this cake for my son’s birthday. We loved it!!! So moist and delicious. I will definitely make it again.

  72. Aleksandra says

    Thank you So much. I’ve do w this cake twice over period of a week and it is a winner In our home. I used greape seed Oil instead coconut Oil. In my first cake I used pumpkin puree that gave fudge very dense cake. The second time I used 2 mashed bananas more fluffy texture but still delicious. Very easy to make highly recommended to try this at home.

  73. Grace says

    The cake was so dark and moist. I made it in a 9 by 13 inch pan. I used grape seed oil instead of coconut oil and a combination of soy and oat milk instead of almond. I opted for a different icing – I didn’t want it too sweet so I made my own recipe melting raw chocolate with coconut oil and added vanilla and maple syrup. I just spread a thin glaze over the cake. I’m not vegan and I bake a lot. I can honestly say people would never guess this is a vegan cake.

  74. Eluney says

    Hi , thanks for the recipe, looks amazing! Just a question…how can I substitute the vegan butter in the frosting? I am planning to make this for a birthday this week!

  75. Claudia says

    I made this last night and it was great! I followed the recipe to the T (subbed granulated sugar, and added a little more sugar as it wasn’t sweet enough to my liking) and the cake rose beautifully and was a lovely, dark, molten-chocolate colour (I did forget to switch the two pans halfway, which I normally do so they rise the same, so I left the bottom pan a few mins longer after I took the top pan out). 25mins was a good amount of time for me. The frosting was glossy, rich and so delicious (I used a tiny bit more dairy-free choc to taste), and half the suggested amount was perfect.

    The only change I’d make next time is to use 1 cup of applesauce instead of 1 1/4. That was a bit too much, but other than that, this is perfect! Thank you (ps- I’ve made your vegan chocolate silk pie in the past and that is divine too!!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but we think it would work. There may be a slight banana flavor. Let us know how it goes!

  76. Carli says

    I baked this cake this weekend and followed the recipe with the exception of substituting oat milk for almond. Sadly I also ran into the moisture issue, and ended up under baking my cakes (despite keeping them in the oven for 40 minutes). This resulted in the centers collapsing and being wet, however the outer 2/3 of the cake was perfect. My solution? I cut out the centers, iced with the MB vegan buttercream icing with about a cup of crushed oreos mixed in and piled mini oreos in the center. It ended up being delightful. I rated the recipe 4 stars because I think the vague ‘heaping cups’ of flour might be the cause of some issues, but the parts that were cooked tasted 5 star. Would it be possible to edit in a weight measurement for the flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Carli – thanks for the feedback! We’ll double check the metric quantities and measurements!

  77. Christine says

    I made this cake for my daughter’s bday. She and her vegan/vegetarian friends ALL loved it! It really is a great fudgy cake! So, I followed your recipe and the only things that I found were, I had to bake the cakes for almost 55 mins and there was nothing fluffy to this cake – but, it was more like a beautiful fudgy brownie, sooo can this really be a negative? lol The icing was fantastic too – go on and make this… you won’t be disappointed!
    Thank you for sharing this recipe with us! ? ( I have photos, I wish I could share.)

  78. Stephanie says

    I made this cake yesterday and it was a total disaster. I had to bake the cake for an hour because it was so wet, but even after an hour it wasn’t good. It had the texture of raw crepe. It was dense and wet. It was awful.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry to hear that was your experience, Stephanie! It definitely sounds like something went wrong. What kind of flour did you use? Did you use the cup or metric measurements? Did you make sure the cups of flour were “heaping” cups? Did you make any modifications? Would love to help troubleshoot, if possible.

      • Cass says

        Hi there! I’ve just had the same result. I used the metric measurements and all-purpose flour. Only adjustments were sunflower oil instead of coconut, almond extract instead of vanilla. Baked for an hour but it was still wet and collapsed after that time. Flavour is great though, and my husband is loving it nonetheless! :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks for the feedback, Cass! We will double check the metric measurements. Any chance you are baking at elevation?

    • Monica says

      Same here! It has been in the oven now for over 30 min and the center is completely wet. I followed the measurements exactly. Also, what is a heaping cup? Why not just use exact measurements if the risk is a soggy cake?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I just clarified today that a heaping cup is approximately 1 cup + 2 Tbsp. We’ll revisit this one to see if we can improve texture!

  79. Jake says

    My daughter and i had alot of fun making this cake for her tenth birthday and enjoyed eating it even more! It was the first cake ive ever made and it was super easy to follow and i thought it turned out well. Everyone loved it.! I used vegan margerine for the icing becasue i didnt have butter. I didnt thi k there was a difference but according to my daughter there is. We only used about half the sugar in the icing and few more chocolate chips instead. I baked in rectangle pan then cut it in half and staked it. We will definitly be making this again! Possibly every weekend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      How fun! Thanks so much for the lovely review, Jake. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  80. Ash says

    I made this cake for a friend’s birthday. I followed the recipe exactly, making 2 round cakes for a layered cake. My husband and friends told me that it tasted just like “regular” cake after I told them it was vegan. They reported that is was moist and just plain delicious. I did not try it myself as I am sensitive to caffeine (coffee), but I am happy to share that it was loved by all I shared it with. Another amazing recipe from Minimalist Baker!

  81. Fiona says

    I made this tonight for the first time and followed the recipe exactly.
    Firstly, the sponge. I thought the sponge itself is lovely and moist, my 2 layers turned out a bit bigger than I expected but that’s ok. It did need an hour in the oven though.
    Secondly, the frosting. I found this to make way more than you need, I’ve only used half of what was made for in-between the layers and to cover the cake. Not sure if the remainder would freeze, it feels a bit of a waste to throw it out. I personally find it too sweet but my friend disagrees!!
    Lovely cake and would definitely make again but with only a quarter of the frosting for in-between the layers

  82. Hailey says

    I have made this recipe four times over the last two years. It is a huge hit every time! People RAVE about this cake and can’t believe its vegan! I follow the recipe almost exactly but instead of coconut oil I use canola oil now because I had issues with the coconut oil hardening.

    If you’re thinking about making this cake, just do it!! You won’t be disappointed!

  83. Dara Gellman says

    I love Minimalist Baker, but unfortunately I did not have success with this recipe. I read many of the reviews and made the recipe exactly as stated with only the following two differences – I used Oat milk entirely (no coffee) and higher fact cocoa powder instead of the usual lower fat baking cocoa powder – and I baked it in two layers as stated in the recipe. After the recommended baking time the cake was nowhere near set – I eventually pulled it out of the oven after about 45 minutes, but despite lengthening the baking time, the cake was so moist, almost doughy, that I felt I could not serve it. Maybe if I was expecting a “fudge” type cake I may not have been so disappointed, but it also tasted a bit on the doughy side, and despite using a great quality cocoa powder that I have used before, the chocolate flavour really didn’t shine through in my taste test. I guess not every recipe can be perfect (although pretty close to it I must say Minimalist Baker!). Just thought I would add my real life comments from making it as I often don’t get around to it, but really appreciate it when others do.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that was your experience, Dara! It definitely sounds like there was too much moisture / not enough dry ingredients. Did you use heaping cups? Also, we wonder whether the higher fat cocoa powder could have contributed to more moisture?

  84. Verónika Popic says

    I Live in Puebla, México and vegan butter is not so easy to find. Can I use vegan butter spread? Or do you have any other substitute for the fat of the frosting? I dont need it to be vegan I just need it to be dairy free.

  85. GC says

    Have made this for work and received rave reviews. In fact, I have been asked to make it as a special treat for a co-worker’s birthday. All of your recipes are reliable and turn out just great! Thanks for your hard work!

  86. Dara Gellman says

    Can I use cacao power instead of cocoa powder (i.e. raw cacao powder instead of regular baking cocoa powder – and is it dutch processed by the way or does it matter?)? I generally use the raw cacao powder for baking but not sure if it would make a difference to the texture here or change the taste in a bad way … any advice would me most appreciated! On the same note, would it make a difference, if using cocoa powder, if the cocoa powder was the high fat kind as opposed the regular kind? I love higher fat cocoa powder if I am using cocoa.

  87. Aurora says

    I’ve made this cake a couple of times now and it is oh-so-delicious. I haven’t done it as a layer cake, just as a pan cake, and have made it with soy milk rather than almond milk. It’s my go-to chocolate cake recipe now, and everyone I’ve fed it to has liked it. The non-vegans have not suspected that it’s vegan, either, which is always a positive.

  88. Mimi says

    Yum!! Can’t wait to try it. Do you think it would hold up as a 4 layer cake 6” diameter each?
    Do you think I could freeze it with the frosting on it?
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      A 4 layer cake should work! We would recommend frosting just before serving. Not sure if it would freeze well with the frosting. Let us know how it goes!

  89. Sally B. says

    Hello,
    I can’t wait to test this recipe! Can you tell me if this vegan chocolate cake recipe is sturdy for a 2 tier cake? I need to make a vegan chocolate cake for my friends wedding. I was thinking three 8in layers on bottom and two 6in layers on the top tier.
    Thank you

  90. Cris Strong says

    This recipe is absolutely delicous! The coconut oil did solidify once it was mixed with the other relatively cool ingredients so I had to reheat the entire mix in the microwave in another bowl which was a hassle. If I could give it a 4.5 stars I would because it was very time consuming and ingredient heavy. The “one bowl” gave the illusion it was simple but it was not. Nonetheless, in the end it earned 5 stars because it was so tasty! I will definitely keep the recipe, I’ll just have to adjust my expectations on time invested. (I followed the exact ingredients and it was fabulous!)

  91. Kristin says

    I made this and it is the BEST recipe I have found for a vegan chocolate cake. I used sweetened homemade applesauce, and the avocado oil is perfect for not adding any additional flavors. I bake it as a 13×9 and its a really nice full cake. Bigger and heavier in the best ways. I made the frosting with the myokos vegan butter and I dont think Ill ever change recipes after finding this one. Thanks!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kristin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  92. Cayce says

    beware if you’re planning to substitute oil for the applesauce like I just did. Tasted awful and crumbled to pieces when touched. Probably would have been good had I used applesauce.
    I do have an issue with the flour measurement being two “heaping cups”- this is silly. If the measurement is an odd one, just give a weight instead.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah we haven’t tested this oil-free. Thanks for sharing! A heaping cup is usually 1 cup + 2 Tbsp.

  93. Rachael Howatson says

    This was absolutely delicious! Doubled the recipe for a 4 layer cake for my son’s birthday party and guests raved and said I could “sell this stuff”. Well done Dana!!! Yet again, an utter success! Anything I try from you has always be wonderful. Thanks for all you do.

  94. Jessie says

    This cake is sooo yummy! Added a few tbsp of instant coffee to the cake and the icing. Will be making again and again.

      • Shanna says

        I don’t think it was an isolated incident and I don’t think it was an accident. As an extremely dairy-sensitive person, I have had a reaction every time I’ve tried Almond Breeze. People are always telling me to try again, claiming the bad stuff was all recalled. Understandably, I don’t trust any almond milk now.

  95. Jessica from Sydney says

    I made this a couple of weeks ago, stuck exactly to the recipe & it was a wild success! It was appreciated by young & old. Thanks for sharing the recipe details so clearly & with all your tips.

    Do you have any recommendations for baking cupcakes with the same batter?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed it! Yes- it should work great with cupcakes! Some other readers have done so with success. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for “cupcakes” in the post and comments to see what others have done.

  96. Angie says

    I’m about to try this recipe tomorrow, with the tweak being it will be about 20 slices. The page automatically adjusted the ingredient amounts accordingly but not the temperature and baking times.
    Should they remain the same or also be adjusted since the cake will be a bit bigger?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angie, You will likely need to adjust the baking time to be longer. Bake until a toothpick inserted into the center comes out clean. Hope that helps!

  97. Emily says

    The cake is wonderful! I used oat milk and accidentally used 1/4 cup too much applesauce but it still came out wonderfully. I baked for 30 min in a 13×9 tin cake pan. I skipped the frosting altogether as it’s a treat as-is, but I may have to try the frosting if I make it for friends sometime! Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Soy milk should work fine! Olive oil will probably work, but expect it to definitely have a bit of an olive oil flavor. If you’re okay with that, we would say go ahead! If you give it a try, we would love to hear how it goes!

      • Vidya says

        I ended up making homemade almond milk and went with the olive oil. The final product was delicious but definitely more “fudgy” than the fluffy cake-y flavor I expected. Perhaps more baking powder next time?
        Thanks for sharing this recipe, I love your blog!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks for letting us know! Baking powder might work, or it may have just needed longer to bake?

  98. Conor says

    I made this cake for my vegan girlfriend for her birthday. I followed the recipe to a T and the cake turned out…not like cake. It was super dense, almost pudding-like–not light and fluffy like you would hope a cake would be. I also found it really bitter, which I suspect is because of the coffee. After trying a slice, my girlfriend (who is much more knowledgeable about baking than I am) was flabbergasted by the amount of applesauce in the recipe. She suspected that the applesauce was responsible for the density and really could have been omitted. I think a simpler recipe with fewer ingredients would have made a far better cake. Super disappointed.

  99. Sue says

    Wonderful recipe!!! We were all impressed how fluffy it turned out. Mine didnt taste much coffee so I might change that for the next time. Even if I am the person who always say “this is too sweet”, I found 1 1/3cup of sugar not enough (I used brown sugar) when I tasted the batter, so I added 1 1/2 cups in total. Still thought it could be a bit more sweet. Just an impressive delicious cake that one maybe wont believe it is plant based. Now I am looking for the perfect frosting and filling :)

  100. Lindsey says

    This cake is a-maz-ing! Thank you for this recipe!

    I did have to bake it about 50 minutes, as I saw a few other posters did. Totally worth the extra few minutes’ wait :)

  101. Cristina says

    Hello

    I’m really excited about making this cake. Do you think it would be okay if I use coconut sugar instead of cane sugar?

    I’ll post once I make it.

    Cristina

  102. Jeremy Huppe says

    This recipe is absolutely delicious. I have made several different vegan cake recipes and this one is by far the best. The cake does not contain ground flax which is often used for an egg replacement, but often makes things taste really “healthy.”

    The cake is very moist and doesn’t feel heavy at all. It definitely does not taste like a vegan cake, which for me is a win. Thanks for putting together so many delicious recipes. Your site is a goldmine of awesome recipes.

  103. Meeka says

    This cake was amazing! Made it for a holiday bake-off, added some fresh fruit to the top, and everyone loved it!

    Two comments–another reviewer mentioned getting raw coconut oil chunks in her cake since they solidified. I started to notice coconut oil chunks solidifying in my batter, so I heated the batter over some boiling water (making a double boiler) which melted the coconut oil again before I put the batter in the oven.

    Second thing–my frosting turned out darker than the picture even though I used the same ingredients. Not a problem at all (it was still delicious!) but just a heads up since I was worried I did something wrong. Thank you for this awesome recipe, it will be a staple for all celebrations now haha :)

  104. Carolyn Rordam says

    Made this using the Date-Sweetened frosting! OMG FUDGY GOODNESS!!! You are my spirit animal! Thank you for your amazing content I go to you for almost every meal! I’m thinking of trying to make this with no refined sugar Question-Do you think combining dates with the apple sauce would be too much? Probably would back off on the other liquid. Do you have an expert opinion on this one?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I’m not sure on that. It will likely make the cake too fudgy and dense. But if you try it let us know how it goes!

    • Jojo says

      The consitency of this cake was super dense and not very enjoyable and I also had to bake it at least 60 minutes. Wouldn’t recommend it to anybody.

  105. lena says

    This was my first time making food for my vegan friends, and I was nervous, but it came out absolutely amazing! They went home with the recipe and massive leftover slices. I used almond milk in place of the coffee, and self-raising flour with half a teaspoon of baking soda – it came out incredibly fluffy and moist. My default chocolate cake for sure going forward :)

  106. Haley says

    Made this for my uncle’s birthday cake, and as dessert for our vegan thanksgiving. It was a hit! So fudgey and decadent. Made with 1 cup whole wheat flour, 1 cup oat flour. Had to bake for ~40 min, then left out overnight. Frosted the next day and the consistency was perfect. Also used extra almond milk instead of coffee and it was still rich and delicious. 1000/10

  107. Valentina says

    Hello! Can I use persimmon puree instead of applesauce? I have loads of persimmons at the moment and i’ve done some baking with them, hasn’t been bad but I don’t want to mess up this cake because i’ll be giving it as a bday present…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Valentina, We haven’t baked with persimmon puree and aren’t sure. Let us know if you give it a try!

  108. Hadassah says

    Delicious! I used vegetable oil instead of coconut/avocado oil, did not add the extra 1/3 cup of sugar, and used almond milk instead of coffee. Next time i’ll probably use a higher fat non dairy milk like cashew or soy.

  109. Emmett Slack says

    I’ve been making this cake every year for my birthday since I went vegan 3 years ago. My birthday is always right around Thanksgiving so I usually make it for our family dinner. Even my mom who won’t eat anything vegan loves this cake! It’s just so good!

  110. Amandine says

    Hi Dana. I can’t wait to make this cake for my partners birthday. Quick question! The party is Saturday so I was going to bake this Friday evening. Do you suggest I put the cakes in the fridge over night and then frost them on Saturday? (Very newbie baker here)

    Thx so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! Some other readers have done so with success. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for “cupcakes” in the post and comments to see what others have done.

  111. Sam says

    If I want to make cupcakes how long would I bake them and at what temp please? Should I keep the cake recipe the same?

  112. Annmarie Dinan Hansen says

    Super moist! I would add balsamic vinegar as my vinegar; it adds a little something special. Other than that it’s a perfectly moist not overly sweet treat! I didn’t even frost it; it was perfect as is. If I wanted to up the presentation I would have dusted confectioners sugar on it and garnished with a strawberry!

  113. Amanda says

    Hi there! I’ll be trying this recipe tonight and I have a few questions, what’s the recommended pan size? Can I do it all in one pan without halving the recipe? Last question if you’d recommend any sort of chocolate ganache instead of frosting?
    Thank you so much :)

  114. kate says

    man oh man oh man oh man, this is truly the most perfect cake I’ve ever baked from scratch, vegan or otherwise. I used organic cold-brew from Trader Joe’s, apple cider vinegar, and avocado oil, whole wheat pastry flour, and also added a few drops of almond extract on a hunch. 30 minutes was perfect in my oven, and I wanted to pair with peanut butter, so frosted with your ‘vegan peanut butter mousse,’ which was so unbelievably yummy, I need more friends so I can have more excuses to make. Didn’t have quite enough of the peanut butter topping to fill between layers, so I used fig jam I had on hand, instead, and found the fruit balances the richness of the chocolate and peanut butter so nicely, it’s basically the best thing I’ve ever done. I can’t thank you enough for putting this out there in the world! xoxo

  115. RunningPath says

    I’m not sure if I’ve reviewed this before, since I’ve made it many times, but I need to leave this new review. In my family this has become known as “Ari’s chocolate cake,” (apologies to Dana as the originator!) and the reason that’s relevant is that Ari is my 11-year-old son. He makes this cake regularly, and everybody who tastes it adores it. He’s made it with many different icings (his favorite is vanilla buttercream). He’s made for guests, for friends.

    Point being: not only is this cake the most delicious vegan chocolate cake, it’s easy enough for an 11-year-old to make unsupervised. I really couldn’t recommend it more!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Alicia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  116. Anu says

    Hi!
    I have yet to try this recipe however I noted that some of the advertising on this page involving reptiles, makes it very difficult for me to look at this page and bake. I have a terrible fear of these legless reptiles! Is there a way to remove such content from the page?

    Thank you and I look forward to making this cake! I have made your vegan raw brownies and they have been a hit from children to adults! I have made peanut sauce from your recipe and it was almost licked from the bowl by my guests!

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Anu! So sorry to hear you’ve had an odd experience. Those ads are generally populated based on searches / purchases made on your computer. I know this sounds odd, but they’re often personalized and have nothing to do with anything we’ve selected to be shown.

      Hope you love the cake!

  117. Mary says

    I’ve been making this cake every year for my brother’s birthday for at least 5 years now. It is now a regular request, not only from my vegan brother but from other non-vegan family members as well! Absolutely delicious and there are never any leftovers. I do use regular vegetable oil instead of coconut oil, and regular sugar instead of cane sugar. I also decorate with strawberries or raspberries on the top.

  118. Amanda says

    Do you have a suggestion for making frosting w out butter? I’ve been searching for a recipe that doesn’t require butter / coconut cream

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, we have several frosting recipes. If avoiding vegan butter as well, this date-sweetened frosting might be your best bet! Hope that helps!

  119. Sharon says

    Could you beore special fuc amount measurements and tines? How long does the vid egar sit in the milk? How much is a healing cupful of flour? My batter was thin and the cupcakes didnt rise much.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t fully understand your question, but you only need to let the vinegar sit in the milk for 5-10 minutes. And 1 heaping cup of flour is equivalent to 1 cup + about 2 Tbsp.

      Were your leavening ingredients fresh? Sounds like you needed more flour.

  120. Court says

    I made this cake last night, substituted half a cup of flour for toasted almond meal, used canola oil, soy milk and baked it in a bundt tin (took about an hour).. it was soo amazing, so moist and incredibly rich, really one of the best chocolate cakes I’ve had, let alone baked. It reminds me of a chocolate mud cake you’d buy from your favourite bakery. I am vegetarian trying to convert and this cake amazed me, thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, Check out the previous comments for gluten-free options! We’ve previously recommended (and this is a loose recommendation because we have not tested this particular recipe with these substitutes) using a mix of almond meal or flour, oats or oat flour, and a gluten free flour blend with a little xanthan gum for binding! We also have recommendations for substituting gluten-free flour in our Recipe FAQ’s. Let us know how it goes if you try it!

  121. Yolanda says

    This cake was easy to make and DELICIOUS! I used oat milk instead of almond milk. The texture was still a little runny so I added a little more flour. It baked wonderfully! Unfortunately my toddler wanted pink frosting so I used your dairy free buttercream recipe. I will have to make the chocolate frosting another time!

  122. Alysia says

    Such a delicious chocolate cake!! I have made this for birthdays, work parties, anniversaries, just because, whatever reason. It is so easy and so freaking good. I haven’t made the frosting because I usually buy one, or make a vegan cream cheese frosting to pair with it. I sub almond milk instead of using brewed coffee (probably just laziness on my part). I also don’t use coconut oil, I use canola. I used coconut oil once and struggled to stop it from solidifying. We sliced into a cake with coconut oil clumps, which just looked gross. Probably laziness again but I’d rather use canola and be sure I’m not getting white solids in my cake :) It’s the greatest chocolate cake recipe to date though!

  123. Deepa says

    Loved the simplicity of the recipe. Tried it yesterday and my daughter said this – loveliest vegan cake ever. I substituted a few ingredients as I am from Bangalore, India and don’t get them here. I subbed peanut milk for almond milk + brewed coffee, put jaggery instead of sugar as I believe the former is healthier, skipped apple sauce as I don’t get apple sauce and didn’t have any other fruit also at home. Made up with extra peanut milk. Rest same as what was advised in your recipe. Looking forward to doing two cakes and putting dark chocolate filling next time as my daughter wants something with fluid chocolate in the middle of the cake :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Deepa. We are so glad you and your daughter enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  124. Deepa says

    I am writing this from India. Thanks for the easy recipe. I am stuck with what unsweetened Applesauce is and I don’t think I will get anything to substitute it. Please suggest an alternative.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deepa, we would recommend trying mashed banana in place of the applesauce. Hope that helps!

  125. Lynn says

    A hit! Made this for my daughter’s vegan friend for their sleepover, and she gobbled down a huge slice and happily took home the leftovers. My daughter said she had never seen her friend eat a whole serving of any dessert before, even pre-vegan. My other daughter, who tends to pooh-pooh anything vegan, loved it as well. In fact, she was really sad to find out that I had given away the leftovers! Thank you so much!

  126. Lucy Mitchell says

    I’m not a huge chocolate cake person as a rule, but had a hankering and need to find something to satisfy. This recipe did not disappoint! As I was doing this on the fly I didn’t have a few of the ingredients but substituted as follows: I didn’t have applesauce to hand so used 2 ripe bananas instead. and subbed in almond unsweetened dark chocolate milk with 1/2 cup unsweetened oat milk instead of coffee and milk. I also subbed coconut sugar instead of granulated and use the avo oil substitute. Baked 350 for 25 mins… omgosh THE most decadent delicious chocolate cake I’ve ever had. A little crumbly when still warm so let cool completely [my one layer wasn’t quite cooled enough so ended up being a “must eat now” – I served up with strawberries no frosting – mmmmm]. The left over tier I’m on the fence about frosting now as I don’t think it needs it but I already made it up… I’ll let you know how it goes but this has officially become my go to recipe.

    Do these cakes freeze well if I wanted to make ahead?

  127. Kate J says

    Hi, I would like to use up the gluten-free as well as hazelnut flour that I bought for your one bowl carrot cake (which was amazing btw) thoughts on using them, and the ratios for this? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, this recipe might be a better fit. You could try replacing the almond meal with hazelnut flour, perhaps? If you give it a try, we would love to hear how it goes!

  128. Molly says

    Turned out absolutely fantastic!

    I put in a cup of sugar plus sweetened cashew milk. I actually think that a cup and a quarter would have been closer to the original recipe, but I prefer things less sweet in general (I also added extra coffee extract). Anyway, it turned out rich and delicious. If anyone is trying to sub in a sweetened milk, just check the grams per serving (I can’t believe I didn’t think of this before), and compare it to the amount of sugar in grams in the recipe. I think this is 266 grams, but I’m guesstimating – I couldn’t find it on the website. The cashew milk I added only had 22 grams total (plus that coffee extract) so the cake has the chocolate taste of a 90% cacao chocolate bar – pow! Husband approved!

    Anyway, thank you for making baking less scary. I hate repeating things, but I may even make this cake again (very high compliment).
    ?

  129. Shir says

    Hi! I would like to make this delicious looking cake tomorrow and wanted to know if I could bake all of the batter at once in one pan and than just cut the cake in two layers when cold. If it’s possible, how do you think would it change the baking time?

    Another less important question, could I substitute maple syrup for the sugar?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m not sure how maple syrup will react in place of sugar as baking can be quite a delicate dance. Let us know if you try it. As for baking it all in one pan, that should be fine assuming the pan is large enough to accommodate the batter (at least a couple inches room for it to rise). Bake time may be a little longer, so adjust as needed.

  130. Molly says

    This sounds so delicious. I have sweetened cashew milk in the fridge, do you think I could sub it in, and take it a cup of sugar. Or would that throw off the wet/ dry ratio?

    Thank you so much!

  131. Ashley o says

    I made this but ir came out very wet. I even cooked it an extra 20 min. Any advice? Or more dry cake recipes? Thanks

  132. Molly Berg says

    Amazing. I made this for the first time for my daughter’s birthday party. It was a huge hit. Tons of compliments ( from non vegans who of course didn’t realize it was even vegan!). Came together beautifully. No modifications necessary! Will be making again and again. I see it as a staple for holidays, special events and for the everyday event of needing chocolate cake. Thank you!

  133. Carl says

    I baked this cake yesterday for sharing today—very excited to eat it—and I ran into a small issue while preparing the batter. I believe that because my applesauce had been refrigerated, when all the wet ingredients were combined, the coconut oil began to solidify. I was able to save it by microwaving the liquid components, but I wonder if this recipe could be updated to state that the liquid ingredients should all be at room temperature?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carl, thanks for the suggestion! We will take a look and make modifications as needed.

  134. Marlo St James says

    Best vegan chocolate cake!! Soo moist and tasty. My whole family loved and asked for the recipe!

  135. Leah says

    My dad made this for my 19th birthday! Was the best chocolate cake I’ve ever had. (Compared to all Vegan and non vegan chocolate cakes) love love love this recipe! Thank you!

  136. Mia says

    Holy moly this cake is obscenely good! I’ve made it for several birthdays and I’ve gotten overwhelming praise for it. I can’t believe I’ve only just now reviewed it! The only change I made is replacing the coconut oil with canola, which cuts down on the saturated fat significantly. The addition of melted chocolate chips to the buttercream is genius–it makes a huge difference! I’m sure we’ll be eating this for years to come. It makes birthdays that much better. Thank you Dana!

  137. Halina Myers says

    I baked this cake for my boyfriend’s birthday and shared it with all of his non-vegan friends / family. Everyone loved it and were surprised that it was vegan. A friend said it was as good as any cake you would get from a cake shop (we live in Italy, so this is a high compliment) and my boyfriend even said it is the best cake he has ever eaten. Thanks for this recipe!

  138. Chelsea Podowski says

    Was wondering if this could also make a 3 layer 6 inch cake or if I’d have to alter the batch amount/cooking time!

  139. Kristy says

    Is olive oil an adequate substitute for avocado or coconut oil? I tried to browse through the comments to see if anyone else had tried this substitution but have not seen any. I haven’t had luck baking with coconut oil and avocado oil is quite expensive!

    • Kristy says

      Update: just made 24 cupcakes using this recipe, subbed the olive oil for the coconut and used a scant amount of brown sugar due to running out of cane. Baked for 23 minutes. They are delicious! And yes, this grown woman just had a cupcake for breakfast. Ill blame that decision on needing a quick bite while nursing my 6 week old

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristy, it will probably work, but expect it to definitely have a bit of an olive oil flavor. If you’re okay with that, we would say go ahead! If you give it a try, we would love to hear how it goes!

  140. Jodi says

    This cake turned out perfect! So rich and moist without being overly sweet. I used almond extract instead of vanilla, AMAZING.

  141. Jo says

    I make this over and over, it turns out perfect EVERY time. Also the perfect quantity to make 24 cupcakes which I sent to my son’s childcare for his 5th birthday – nut, egg & dairy free! (I subbed the almond milk and coffee for soy milk). Love this recipe.

    • Anna Morton says

      I have made this cake so many times over the years. It is always a huge hit! I’ve done cupcakes, too. Seriously the best.

      I brought a big piece of this to the hospital to eat after giving birth to my daughter and I’ve brought it to a charity cake auction, too. It’s such a crowd pleaser and I always pass it along when someone asks for my favourite vegan recipe. The icing is also THE BEST.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Check out the previous comments for gluten-free options! We’ve previously recommended (and this is a loose recommendation because we have not tested this particular recipe with these substitutes) using a mix of almond meal or flour, oats or oat flour, and a gluten free flour blend with a little xanthan gum for binding! We also have recommendations for substituting gluten-free flour in our Recipe FAQ’s. Let us know how it goes if you try it!

  142. Jodie says

    PERFECT!!! Have made this twice with flawless results and I’m not vegan ;) Deep, decadent, extremely moist without being overly sweet…. INCREDIBLY DELICIOUS!

  143. Kelly says

    I was really excited about this cake and followed the recipe exactly for my moms bday tonight. Unfortunately it came out a strange texture, it was almost chewy and rubbery. Bummed :\ Curious to know what you think happened?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, Sorry to hear the cake didn’t turn out as expected! Our best guess would be that the batter was over-mixed. Hope that helps!

  144. Warren Hetrick says

    OK, thanks! I thought heaping was a lot more than that, so I easily used 2 1/4 or more cups. It came out good, we thought. Next time!

  145. Lauren says

    This is the BEST! I always use coffee when it’s called for in a chocolate recipe – just deepens the flavour. This is so good – the cake is not too sweet and the icing then acts as the sweetener to this rich cake. The consistency is just perfect – moist and mmmmm! I’ve made this many times as it’s an easy one and it’s a crowd pleaser every time! This and the cinnamon rolls from minimalist baker have become staples and friends and family eagerly await them when I say I’m bringing dessert. Thanks Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and sharing your modification- sounds wonderful! xo

  146. Akila says

    Hi Dana
    Thank you so much for the recipe, the cake turned out great!!
    I have a question about the buttercream frosting though.

    I used Vegan butter but the frosting would just not give stiff peaks and I could not pipe with this ratio. However, it spreads really well. Is there something I am doing wrong or something I can do to improve the frosting for it to attain piping consistency?

    Thank you :)

  147. Adriana says

    Thank you for this delicious and easy recipe!

    I prepared the cake last night as it’s my boyfriend’s birthday today and we just had a slice for breakfast ;-)

    It turned out as creamy and moist as promised, it has a rich chocolate taste with a hint of coconut due to the oil used. Awesome!

    I also had trouble with the frosting being runny but I just used four long and thin wooden toothpicks to hold the layers in place and overnight it “dried up” enough and turned out as it was supposed to!

    Thumbs up, I highly recommend it! :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adriana, thanks so much for the lovely review and for sharing your tip! We are so glad you enjoyed this! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  148. Alli says

    I had a pretty major problem with this recipe that’s my fault but thought I’d put it out there so other people can learn from my mistakes!

    I keep my almond milk in the refrigerator and so when I mixed my melted coconut oil in my cold almond milk it solidified into weird little clumps.

        • Rsb says

          We made this recipe and it was a total fail. We halved it, but followed the instructions precisely, only exception that we measured a level cup of ap flour instead of heaping and used a different variety of almond milk called “malk”. We used a stainless steel 9 inch pan, gas oven. We baked well past the 30 min mark because the cake wouldn’t cook through in the center. About an hour later, the outside was crispy, the inside was still goopy, and we were super over it. I find it frustrating that the author pretty much only responds to the successes, it would be so wonderful to know what we did wrong. I did read similar reviews to our experience in comments. A friend of mine gave me this recipe at my request- their cake turned out fantastic! I would love to know what the difference was, and why our cake flopped??

          P.S. Frosting had pretty good flavor but took a ton of powdered sugar to get to correct consistency, so was overly sweet, and regular Earth balance made it quite salty as well. Is there unsalted we should have used?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Sorry to hear this didn’t turn out as your friend’s did! We do our best to respond to as many comments as possible, but do miss some. It sounds like your cake may have been too wet and needed more flour. The heaping versus level cup can make a surprising difference! The batter should be creamy, but pourable. As for the frosting, buttercream classically does have a lot of powdered sugar, but it could have also been the Earth Balance. Earth Balance has been reformulated and we find it is less reliable now. We prefer Miyokos at this time and just updated our post on How to Make Vegan Buttercream Frosting with additional tips. We hope that helps and that you have better luck next time!

  149. Rebecca says

    I love the cake recipe, I come back to this over and over, it’s just that I’ve always had problems making the frosting. Depending on the “butter” brand it just can never come together if it’s softened and is a runny mess. I’ve usually had to keep it quite cold because if it gets to room temp I’m done for.
    Earth balance seems to hold up the best. This last time I tried “I can’t believe it’s not butter vegan!”, I went through a whole bag and still couldn’t get it past a runny batter.

    • Beck says

      That “I can’t belive it’s not butter vegan” bakes terribly in everything! It’s not made with the right stuff for baking, or really anything other than topping bread. I’ve made this cake atleast 10 times in the last few years and tried most of her suggestions and substitution variations. It’s best with Earth Balance baking squares , but pretty amazing with Miyoko’s Vegan Butter as well. I’ve also tried pumpkin instead of apple sauce and it was delicious but really dense and moist. Applesauce is definitely best. My second favorite variation was banana purée, made by putting them in the food processor as blending completely. Use vegan sugars and it makes it even better!! Keep the frosting ingredients cold to room temperature and it will come out the perfect consistency, keeping in mind your oven will heat up your ingredients & work area! Love this cake. It’s my go to favorite.

  150. Jamie says

    This is amazing and we have made it twice now (today for my loves birthday).
    My buddy who is very picky said it was the best chocolate cake he has ever had!
    I can’t give it enough praises?
    Thank you soooooooo much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz, we haven’t tried that, but think it might work. You may want to start with less cane sugar if the Almond Breeze is sweetened. Let us know if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We would recommend subbing the all purpose with a mix of almond meal or flour, oats or oat flour, and a gluten free flour blend + a little xanthan gum for binding. Hope that helps!

  151. Warren Hetrick says

    First time cake baker. Tried this recipe today, and the cake came out great. But, it strikes me as odd that with ingredient measurements down to the precise teaspoon, the recipe calls for “two heaping cups” of flour. Why not just state 2 1/4 cups or 2 1/2 cups, or whatever?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Warren, two heaping cups would be about two cups plus 1 Tbsp, but there isn’t a way to indicate this with our recipe plugin and 2 1/4 cup would be too much. Hope that clears up the confusion!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Andrew, we include metric measurements for all recipes as well. Below the “ingredients” header, you will see an option to switch to metric.

  152. Candice says

    Hello,
    Can I use almond flour instead of whole wheat flour? My friend is vegan and gluten free! If so, would it be the same amount of flour? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Candice! I wouldn’t recommend using all almond flour, but potentially a mix. This is just a loose recommendation, but I’d sub the all purpose with a mix of almond meal or flour, oats or oat flour, and a gluten free flour blend + a little xanthan gum for binding. Hope that helps!

  153. Alli says

    I have made this 3 times following the recipe to a ‘T’, and every time it comes out heavy, wet and dense. I haven’t had this issue with other recipes, but I liked this one because it seemed so easy and quick.

    • Franziska says

      Same here, although to be fair I only tried it once. The taste of the cake is really good and the moisture is great in general, but I aimed to make the cake in a bigger pan and cut it in half as I didn’t have two equal-sized smaller pans. It was in the oven for at least 60 minutes and still wet in the middle after that, so it was near impossible to cut without it falling to pieces as it was quite hard on the outside. Still great taste, but definitely better to bake in two smaller sized pans.

  154. Shane Anderson says

    LOVE THIS RECIPE!
    It’s super easy to make and Delicious! We have made this several times for family events. Getting ready to start today for Mother In Laws Birthday Bash!
    It’s great for our family with members with dairy & egg allergies, a great find!

  155. Roberto says

    I love this recipe and it came delicious.
    I’m just disappointed that the frosting didn’t come out in the light brown color as shown in the picture but rather with the same color as the cake. Did I miss something?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It will all depend on the brand of your cocoa powder! As long as it tastes good, the color doesn’t matter!

  156. Gillian says

    Oh my! this has become the only cake I make! I first tried it because my daughter in law cannot eat eggs or dairy. It rose up so beautifully, and the frosting was ultra delicious even without the choc chips as I couldnt find vegan ones. Since then I had a church do and made cupcakes using this recipe, they were also marvellous. thank you so much – this is such a great recipe.

  157. Preshita Barot says

    Just made this cake for my son’s birthday- the family loved it! Baking doesn’t come easy to me, but this cake was easy to make. I left out the coffee,made it in a springform pan, and made the frosting w/regular butter. These were my altercations but the cake was a super hit! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but scan the comments to see if anyone’s had success with that. Best of luck, Jess!

  158. Meg says

    this cake has become a family favorite. I like to put strained raspberry jam on the top of each layer while it is still warm from the oven – that way the jam soaks into the cake. I also put a tablespoon or two in the frosting. If it makes the frosting too soft, just add a little more until it gets to the right consistency again.

  159. Gabi says

    This is a fantastic chocolate cake! Yesterday was my third time making it, for my twins 4th year birthday. I suspect my son has been reacting poorly to dairy, and I’ve been trying to stir myself towards a more plant based diet. This cake was moist and delicious. Everyone loved it. Thank you!

  160. Belinda says

    I must tell you, I found your recipe through my vegan cousin. She said your recipes works and always delicious. Little did she know, I was trying to ask her which recipe she used to make chocolate cake.

    I’ve made this for her surprise birthday party. All my family members loved this and raved how it was better than the restaurant’s (vegan) chocolate cake. They loved how moist and good it tasted! My aunts who doesn’t do dairy, devoured them.

    I only had a small slice and wanted more ?. So I’ve made another cake for myself, and shared with friends who are vegetarians.. they alllll loved it!

    Thank you! I’m very picky about certain dessert recipes. This is a keeper!

    Only thing diff was I used: Oat-ly brand oat milk (Gray/blue-ish carton). It did give it a more creamier texture instead of almond milk.