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Two triangles of sliced cake on a small white plate with a blue napkin behind.
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5 from 3 votes

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. 
Course Dessert
Cuisine Cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 Servings
Calories 284kcal

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