Happy National Cake Day! You will be insanely happy with this delicious vegan chocolate cake! I’ve brought this to parties and have BLOWN PEOPLE AWAY! And they’ll never know it’s vegan if you don’t want them to know…



  • 2 cups non-dairy milk
  • 2 tsp white or apple cider vinegar
  • 1 1/4 cups unsweetened applesauce
  • 2/3 cup melted coconut oil, or sub grape seed or canola oil
  • 2 tsp pure vanilla extract
  • 2 cups + 2 Tbsp whole-wheat pastry flour or unbleached all-purpose flour
  • 1 1/3 cups sugar
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 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 (I use Enjoy Life)
  • 2 tsp pure vanilla extract
  • ~1/4 cup non-dairy milk


  1. 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. Dust with cocoa powder, shake out the excess and set aside.
  2. Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, vanilla extract, and applesauce and beat until foamy.
  3. 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.
  4. Divide batter evenly between your 2 cake pans or rectangular pan.
  5. Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
  6. 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.
  7. 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.
  8. Serve with a scoop of dairy-free ice cream, a drizzle of chocolate, coconut whipped cream or a glass of almond milk!