Description
This simple vegan chocolate cake recipe is rich and delicious! It’s surprisingly easy to make in one bowl with just 9 ingredients! Pair it with this whipped vegan buttercream frosting for the ultimate dessert.
Ingredients
Units
Scale
Cake:
- 1 3/4 cups all-purpose flour
- 1 1/4 cups light brown sugar
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup avocado oil or vegetable oil
- 1 1/4 cups almond milk or oat milk
- 1 teaspoon vanilla extract
Frosting:
- 3/4 cup vegan butter or margarine, softened (I like the Earth Balance sticks)
- 2 1/2 cups powdered sugar
- 1/3 cup cocoa powder
- Pinch of salt
Instructions
For the cake:
- Preheat oven to 350°F. Grease or line an 8” x 8” baking pan with parchment.
- In a large bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Create a well in the center and pour in the almond milk, oil, and vanilla extract. Stir until smooth.
- Pour into prepared baking tin and shake to level.
- Bake for 35-40 minutes until a toothpick inserted comes out clean.
- Allow to cool in the tin for at least 10 minutes before removing and allow to cool completely.
Make the frosting:
- Combine all the frosting ingredients in a bowl.
- Beat with a hand mixer or stand mixer on low speed, slowly incorporating all the powdered sugar.
- Increase the speed and beat until very fluffy, 3-5 minutes.
Assemble the cake:
- Dollop frosting on top and spread evenly with a spatula.
- Sprinkle with any desired toppings (sprinkles, chocolate flakes, candied citrus zest, mini marshmallows).