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 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 9Servings
Calories 284kcal
Author Ginny McMeans
Ingredients
For the Cake:
1cupcoconut sugar
1 ½cupwhole wheat pastry flour
⅓teaspoonsalt
¼cupunsweetened cocoa powder
1teaspoonbaking soda
1tablespoonfresh lemon juice
⅓cuporganic coconut oil
1teaspoonorganic vanilla extract
1cupcold water
For the Frosting:
1cuporganic powdered sugar
⅛cupdairy-free butter
⅛cupdairy-free milk, unsweetened
½cupplus 2 Tablespoons unsweetened cocoa powder
¼teaspoonorganic 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.