Vegan Chocolate Cake Recipe
Vegan Chocolate Cake says it all. Bake in a 9" x 9" pan and then frost right in the pan too.
Servings 9 Servings
Calories 284kcal
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
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