Nora Vegan Chocolate Cake

The best nora vegan chocolate cake – moist, fluffy, and rich, topped with creamy chocolate buttercream. A one-bowl recipe anyone can make.

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Yield: 16 servings

Ingredients

1 cup unsweetened soy milk or almond 1 tbsp apple cider vinegar 2 cups all purpose flour 1 3/4 cups granulated sugar 3/4 cup cocoa powder 2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1/2 cup canola or coconut oil 2/3 cup unsweetened applesauce 1 tbsp vanilla extract 1 cup boiling water Frosting: 1 cup cocoa powder 1 1/2 cups vegan butter, softened 4–5 cups powdered sugar 2 tsp vanilla extract 1/4–1/2 cup soy milk

Instructions

Preheat: Heat oven to 350°F and prepare cake pans.
Curdle: Mix milk with vinegar and set aside.
Mix Dry: Combine flour, sugar, cocoa, baking powder, baking soda, and salt.
Combine: Add oil, applesauce, vanilla, and milk mixture. Mix well.
Add Water: Slowly stir in boiling water. Batter will be thin.
Bake: Divide into pans, bake 30–35 mins, test with toothpick.
Cool: Let cakes cool fully before frosting.
Frost: Make buttercream and spread generously.

Notes

Make cupcakes by baking 20–25 minutes. Double recipe for 4-layer cake. Freeze unfrosted layers up to 3 months. Substitute applesauce with flax eggs if needed.

Nutrition

Calories: 496
Fat: 25g
Saturated fat: 4g
Sugar: 53g
Sodium: 408mg
Protein: 4g
Carbohydrates: 71g
Fiber: 4g