The Best Vegan Chocolate Cake

Ginny McMeans

Published:

April 5, 2020

Last Modified:

May 8, 2024

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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.

Two triangles of simple chocolate cake on a small white plate and tilted forward.

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.

Two triangles of sliced cake on a small white plate with a blue napkin alongside.

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.

Three square slices of chocolaty goodness all sitting on one small white plate.

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.

Two photos - one with mixed cake batter and the other with frosting spread on the cake.

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!

One square of chocolate dessert on a white plate with text for pinning.

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.

Two triangles of sliced cake on a small white plate with a blue napkin behind.

Vegan Chocolate Cake Recipe

Ginny McMeans

5 from 6 votes

Vegan Chocolate Cake says it all. Bake in a 9" x 9" pan and then frost right in the pan too.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings Servings

Ingredients

For the Cake:

1 cup coconut sugar
1 1/2 cup whole wheat pastry flour
1/3 teaspoon salt
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 tablespoon fresh lemon juice
1/3 cup organic coconut oil
1 teaspoon organic vanilla extract
1 cup cold water

For the Frosting:

1 cup organic powdered sugar
1/8 cup dairy-free butter
1/8 cup dairy-free milk, unsweetened
1/2 cup plus 2 Tablespoons unsweetened cocoa powder
1/4 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

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.

Nutrition

Serving:1Serving, Calories:284kcal, Carbohydrates:47g, Protein:4g, Fat:11g, Saturated Fat:8g, Sodium:269mg, Potassium:181mg, Fiber:4g, Sugar:24g, Vitamin A:120IU, Vitamin C:0.7mg, Calcium:20mg, Iron:1.7mg

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Originally posted May 2013

42 responses to “The Best Vegan Chocolate Cake”

5 from 6 votes (2 ratings without comment)