The Best Vegan Chocolate Cake

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.

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.

Originally posted May 2013