Best Vegan Chocolate Cake

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Get ready to indulge in the most AMAZING vegan and gluten-free chocolate cake ever! It’s not just delicious; it’s moist, rich, and bursting with chocolate flavor. Plus, topping it all off is a heavenly vegan chocolate buttercream that’s so fluffy, you won’t believe it’s dairy-free. And guess what? This cake is a breeze to whip up – just grab two bowls, a sheet pan, and no fussing with layers!

Best Vegan Chocolate Cake

Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Servings 16


**For the Cake:**

  • 1/2 cup vegan butter softened at room temperature
  • 3/4 cup cane sugar
  • 1 tbsp vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 1/4 cup oat milk or any non-dairy alternative
  • 1 oz freshly brewed espresso or 1 tsp instant espresso powder
  • 1 1/2 cups gluten-free all-purpose flour
  • 1 cup oat flour
  • 6 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup melted dark chocolate

**For the Chocolate Buttercream:**

  • 1 cup 2 sticks vegan butter (softened to room temperature)
  • 1 1/2 cups powdered sugar
  • 8 oz dark chocolate melted and slightly cooled
  • 1 tsp vanilla extract
  • Pinch of salt
  • Dark chocolate shavings for garnish


  • Preheat your oven to 350˚F and line a 9×13 inch pan with parchment paper.
  • In a bowl, mix gluten-free flour, oat flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, use an electric mixer to cream butter and sugar until fluffy (about 1 minute). Add vanilla, applesauce, and maple syrup, and keep mixing.
  • Stir freshly brewed espresso into oat milk.
  • Alternate adding the dry mixture and the oat milk/espresso to the wet ingredients, mixing until fully incorporated. Add melted chocolate and continue mixing.
  • Pour the batter into the pan and smooth it out. Bake for 28-30 minutes or until a toothpick comes out clean. Let it cool completely before frosting.
  • For the vegan chocolate buttercream, melt chocolate in the microwave in 30-second intervals, stirring well between each interval. Let it cool until it’s touchably cool.
  • Beat butter and powdered sugar until light and fluffy (about 3 minutes). Add cooled chocolate, vanilla, and salt, and continue mixing for another 2 minutes.
  • Frost the cooled cake and top it with chocolate shavings or sprinkles. Slice and savor the deliciousness!


  • For a 2-layer cake, use two 9-inch round pans. Divide the batter evenly and adjust the baking time as needed.
  • If you lack an espresso machine, substitute with 1 teaspoon of instant espresso powder.
  • Recommended gluten-free all-purpose flour: Bob’s Red Mill 1:1 Gluten Free Baking Flour.
  • Preferred non-dairy milk: Oat milk for its creamy texture and mild flavor; alternatives include cashew, almond, or soy milk.
  • Storage: Keep covered at room temperature for up to 5 days. In warmer climates, refrigerate to prevent the frosting from melting.

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