This Vegan Chocolate Cake recipe has it all. It's so easy! Just bake in a 9" x 9" pan and then frost right in the pan too. It's moist, tender, homemade and an eggless chocolate cake. Ready to serve with simple chocolaty goodness.
I am always looking for something sweet and tempting I can throw together quickly. Not necessarily for 'guests only' because it will bring smiles to everyone's face in the family too.
Chocolate seems to please everyone so this vegan chocolate cake is the recipe I go to. Light and moist with no dairy and I have never had anyone turn it down.
If there is a last-minute get-together for dinner, I've got my bases covered. I'm looking forward to that again.
Whole wheat flour and coconut sugar give it a deeper and richer flavor. You won't have to mess with layers either as this recipe is a one-layer wonder.
Give it a try because I know you will love it too.
Table of Contents
One layer wonder
- It's light and moist—the perfect after-dinner dessert.
- Psst, this dairy free treat is made with far healthier ingredients.
- Each bite has wholesome ingredients from the whole wheat flour and unsweetened cocoa powder.
- Make this quick baked for family dinners - you can even whip it up for the next time you're able to plan a get-together.
- Plus, you won't have to mess with complicated layers as this is a one-pan/glass dish wonder.
- You just bake it in a nine by nine cake pan or baking dish (8 by 8 works too) and then layer the frosting right on top after it's cooled. Ready to serve!
- Give it all a try because I know you will love it too. It's certainly easy enough.
Ingredients
- For the cake:
- Coconut sugar - is the primary sweetener. It is subtly sweet like brown sugar with that hint of caramel.
- Whole wheat pastry flour - gives a wholesome taste and texture to baked goods with healthy whole grains!
- Salt - is added to enhance the chocolate flavors.
- Unsweetened cocoa powder - creates a full, rich chocolate flavor and beautiful dark color.
- Baking soda - is a leavening agent to make the cake rise.
- Fresh lemon juice - helps counteract the sweetness.
- Organic coconut oil - a healthy fat that replaces butter with a subtle hint of coconut flavor.
- Organic vanilla extract - accentuates the chocolate flavor and goes so well in baked goods.
- Cold water - is used instead of milk to wet the batter and blend all the ingredients.
- For the frosting:
- Organic powdered sugar - added to sweeten the frosting. Powdered sugar is best to avoid any grittiness.
- Dairy-free butter - makes the frosting super silky.
- Dairy-free milk, unsweetened - is the liquid used to thin out the frosting.
- Unsweetened cocoa powder—added to create a rich chocolate flavor and the frosting's chocolaty color.
- Organic vanilla extract—added to accentuate the chocolate flavor in the frosting and a hint of natural sweetness.
There are two ways to cut this vegan chocolate cake.
- One - cut evenly spaced with two slices in each direction from one edge to the other. This will give you nine pieces.
- Two - cut into four squares from edge to edge and then cut from corner to corner. Now you'll have eight slices that are just a tiny bit bigger.
The simple Chocolate Cake is a fantastic chocolate dessert that the whole family will love. So, don't wait too long to try this recipe!
Can you freeze cake
It's so easy!
IF FREEZING:
After the cake has cooled you may freeze any leftover slices.
Use a hard-sided container that doesn't hit the frosting so it is pretty after defrosting.
It will defrost quickly so it really doesn't take any planning.
📋 Recipe
Vegan Chocolate Cake Recipe
Ingredients
For the Cake:
- 1 cup coconut sugar
- 1 ½ cup whole wheat pastry flour
- ⅓ teaspoon salt
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 tablespoon fresh lemon juice
- ⅓ cup organic coconut oil
- 1 teaspoon organic vanilla extract
- 1 cup cold water
For the Frosting:
- 1 cup organic powdered sugar
- ⅛ cup dairy-free butter
- ⅛ cup dairy-free milk, unsweetened
- ½ cup plus 2 Tablespoons unsweetened cocoa powder
- ¼ teaspoon organic vanilla extract
Instructions
For the Cake Batter:
- Lightly grease a square 9" x 9" pan or glass baking dish. 8"x8" works well too.
- Mix dry ingredients in a large bowl.
- Stir in the wet ingredients and mix with a hand mixer until smooth.
- Pour into the prepared pan.
- Bake at 350• for 35 to 40 minutes.
- Let cool and frost in the pan (recipe follows)
For the Frosting:
- Cream the powdered sugar and vegan butter together.
- Add the remaining ingredients and mix well.
- Frost the cooled cake.
- Cut into 9 (two slices across and 2 slices down) or for 8 pieces - cut the cake into fourths and then cut each square diagonally.
Notes
Nutrition
Originally posted May 2013
Deanna
Wow! This looks so good--and easy! A great combination!
Ginny McMeans
Thank you so much! It is good and easy and I hope you get to try it.
Hannah @ CleanEatingVeggieGirl
I am ALL about chocolate cake..especially when it is simple AND vegan! 🙂
Ginny McMeans
That is just how I feel Hannah!
Mish
Really good frosting! I wish the cake was a bit moister but very good overall!!
Ginny McMeans
Thank you so much. I am so glad you made these chocolate yummies.
Audrey
do you melt the coconut oil before you mix things? Mine is a solid
Thanks
Audrey
Ginny McMeans
Yes, in this case you would need to melt it. Try to let it cool off a bit before mixing it into the batter. Thank you so much for your interest.
Marja Boersma
Hi, i have one question. The cacao....is that one and a half cup or one to a half? I love the recepi cos im addicted to Chocolate! So....thank you for the great recepi. Im sure im gonna try this one next weekend! 🙂
Ginny McMeans
I am so glad you are going to make this make recipe. It is one half. Enjoy!
Carole Jordan
I read the frosting ingredients as 1 1/2 cup not one half cup. I can tell that wasn't right! Luckily I can just redo it.
Ginny McMeans
Oh, darn! You should have been able to just add the other cup and not waste any of it. Glad it was the frosting and not the cake.
Suzanne
Can you substitute applesauce for the oil like you can regular cake mixes in order to decrease the calories? Thanks!
Ginny McMeans
I have not done this so I can not promise that it would work. It seems that it would though.
Leah
I replaced the coconut oil with applesauce (1:1) and it turned out great.
Ginny McMeans
Fantastic! Thanks for letting us know Leah!
Sina @ Vegan Heaven
Yummy! This chocolate cake looks amazing, Ginny!:-)
Dorothy at Shockingly Delicious
I can't take my eyes off that frosting!
Ginny McMeans
Thanks so much Sina!
Ginny McMeans
Hahaha Dorothy. It's pretty good 🙂
Carrie @Frugal Foodie Mama
You just can't go wrong with a classic like chocolate cake. 😉
Ginny McMeans
Hahaha Carrie! Now if I only had a little black dress. 🙂
Michelle @ A Dish of Daily Life
It looks delicious! And easy! When it comes to baking, I'm all over the easy recipes! Can't wait to try it Ginny!
Tonia from TheGunnySack
These look amazing! I will have to share them with my vegan sister-in-law.
Sara @ Bitz & Giggles
You had me at simple and then you said chocolate. I'm your friend for life. I'm not a layer cake gal because I don't have the time. I love that your recipe is a one-pan wonder!!
Sharon @ What The Fork Food Blog
Definitely scrumptiously simple! But simple sometimes makes the very best recipes 🙂
Laura M.
I use this word sparingly... A-m-a-z-i-n-g! This is a 5 star cake, next time I'm going to omit the icing, the cake doesn't need it and I can save those calories. Thanks for sharing your recipe, you rock!
Ginny McMeans
You make me feel so good Laura! Thanks so much for telling us how well it turned out. You are very welcome and glad to have you here. 🙂
Sarah Miles
I was so excited to try this cake and I was not let down in the least! It came out amazing, thank you so much for the recipe!
Ginny McMeans
Wonderful Sarah. Thanks so much for letting me know. Love it and you!
Katie | Healthy Seasonal Recipes
I never think of making chocolate cake, because it seems like so much work, but when I think about doing it this way it really could be a go to recipe for me too!
Dahn
This is a great picnic cake. It's the kind of cake you can frost right in the pan and take the whole thing, pan and all, to your picnic. Great recipe
Kim @ Three Olives Branch
I love a great chocolate cake. The weather is getting colder and it makes me want to bake things like this every day!
Niki
This sounds wonderful, just wondering would it be able to be layered if I do make it for a birthday cake? Thank you 🙂
Ginny McMeans
Thank you so much Niki! You can sure layer it but the recipe is only enough for one layer, even though it is a little thicker than the typical round cake layer. Just double the recipe and pour the batter into two square pans or two round pans. There will be your two layers. Double the frosting too maybe even triple since the frosting has to be in between the two layers and around the sides.
Samantha
We just made this...AH-MAZING!!! SO easy and delicious! Thank you.
Ginny McMeans
You are so welcome Samantha and thanks so much for letting me know.
Elle
Hello. Can I use regular all purpose flour or cake flour for this recipe? That’s what I have in the pantry. Trying to avoid going out during this pandemic! Thanks
Ginny McMeans
Yes, you can Elle. Stay safe!
Vina
Love this! Thank you!
Ginny McMeans
That's great Vina, You are very welcome!
Colleen Falcone
Can I use something in place of the coconut oil?