Vegan Chocolate Cake made in One Bowl and ready in about an hour!
This recipe bakes perfectly into cupcakes, round layers, bundts and loaves
But today I thought to keep it simple and show just how amazing this cake is as a quick snack sheet cake
Including the lower sugar fudge icing I have revised from my bakery days!
Or ice up this awesome Vegan Chocolate Cake with a super low sugar option and use silky smooth two ingredient ganache icing instead!
Notes for Success:
Gluten free flour works great with this vegan chocolate cake recipe and I have used Bob’s Red Mill with no changes *not sponsored
Be sure to use Natural Unsweetened Cocoa Powder and NOT Dutch Process.
CLICK HERE FOR WHY DUTCH PROCESS IS NOT ALWAYS THE BEST CHOICE IN YOUR RECIPES!
Many of you may be opposed to using coffee in this recipe
Coffee & chocolate are dual flavor enhancers meaning the coffee brings out the best in the chocolate and you will not taste a bit of coffee!
Replace with water if you are opposed to using coffee
Baking this cake in a 9″ x 13″ cake pan, but this recipe will also make 2- thick 8″ round cakes
As well as 2- 9″ cake pans that will be slightly thinner
3-7″ cake layers and 24 cupcakes too, just fill your pans ¾ full no matter what the size and
The bake time may vary by a few minutes up or down depending on what pans you are using
I have recently adapted this cake recipe to sugar free and reduced oil with perfect results!
By replacing the sugar in the recipe with monk fruit granulated baking sugar and using applesauce in place of half the oil this recipe was perfection!
CLICK HERE FOR MORE INFORMATION ON SUGAR FREE BAKING
CLICK HERE FOR THE FULL YOUTUBE TUTORIAL FOR HOW TO MAKE THIS CAKE!
Chocolate Cake Recipe
The best recipe for vegan chocolate cake! No egg replacers or weird ingredients! Just pure perfect chocolate cake!
Ingredients
For the Cake Recipe
- 3 cup All Purpose Flour (375g)
- 8 Tbs Natural Cocoa Powder (45g)
- 2 cup Granulated Sugar (400g)
- 1 teaspoon Salt 6g
- 2 teaspoon Baking Soda
- 2 teaspoon Apple Cider Vinegar (10ml)
- 2 teaspoon Vanilla Extract (10ml)
- ¾ cup Vegetable Oil (177ml)
- 2 cup Strong Brewed Coffee *see notes (474ml)
For the Fudge Recipe *optional
- 5 Tbs Granulated Sugar (70g)
- 5 Tbs Water (75ml)
- 2 Tbs Corn Syrup (30ml)
- 1 cup Unsweetened Cocoa Powder (90g)
- 2 Tbs Vegetable Oil (30ml)
- 4 Tbs Corn Syrup (60ml)
- 8 ounces Vegan Butter softened (2 Sticks) (226g)
- 2 teaspoon Vanilla Extract
- 4 cup Confectioner’s Sugar (480g)
Instructions
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Grease & parchment line your cake pan(s) *see notes for sizesPreheat the oven to 350°F
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In a large mixing bowl combine the flour, baking soda, salt & sugar. Whisk to combine well
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In another mixing bowl combine the cocoa powder with the hot coffee & whisk smooth
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Add the Vegetable oil, vanilla extract & vinegar then add all the liquids to the dry ingredients in the large mixing bowl.
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Whisk vigorously to combine well, the batter will seem thick at first but be sure to keep whisking smooth
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Pour all the batter into your prepared pan(s)
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Bake immediately in a preheated 350°F oven for approximately 20-40 minutes depending on the size of your pans, or until a toothpick inserted into the center comes out clean.
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Cool the cake in the pan(s) until you can easily touch them without burning yourself, then flip the cake(s) out onto a cooling rack to cool to cold.
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Now make the fudge icing, In a small sauce pot combine the first 3 ingredients to make a sugar solution & bring to a boil
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Place the cocoa powder in the work bowl of your electric mixer then pour the sugar syrup into the cocoa powder mix smooth, add the vanilla extract
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Next add the oil & the additional measure of corn syrup
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Be sure the mixture has cooled enough before adding the softened vegan butter & mix well.
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Add the sifted confectioners sugar & mix until smooth.
Notes
Storage The fudge icing does not need refrigeration as long as it is stored in a cool place & will stay fresh on this chocolate cake for up to 4 days for. For longer storage refrigerate wrapped loosely for up to 7 days
