One-Bowl Vegan Chocolate Cake

This one-bowl vegan chocolate  cake is light, moist, and simple to prepare. It’s ideal for celebrations or anytime you crave a sweet homemade treat. For the cleanest slices, chill the cake slightly before serving.

Active Time:

20 mins

Total Time:

2 hrs 40 mins

Servings:

16

Nutrition Profile:

Dairy-Free Vegan Vegetarian Egg-Free

Ingredients

1/2x | 1x | 2x

Original recipe (1X) yields 16 servings

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Cake

• Baking spray with flour

• ½ cup vegan white or dark chocolate chips

• ⅓ cup hot brewed tea or coffee substitute (such as chicory or roasted barley tea)

• ¼ cup neutral oil (such as canola or avocado)

• ⅓ cup plain unsweetened coconut or soy yogurt

• ⅓ cup unsweetened applesauce

• 1 teaspoon vanilla extract

• 1 ¼ cups all-purpose flour

• 1 cup granulated sugar

• 3 tablespoons unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

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Frosting

• ½ cup vegan butter (such as Miyoko’s or Earth Balance), at room temperature

• 3 ½ cups confectioners’ sugar (unsifted)

• ¼ cup unsweetened cocoa powder

• ¼ cup plant-based milk or water

• 1 teaspoon vanilla extract

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Directions

1. Prepare the cake:
   Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking pan with baking spray.

2. Melt the chocolate:
   Combine chocolate chips and hot brewed tea (or coffee substitute) in a large bowl. Let stand for 2 minutes, then stir until melted and smooth.

3. Mix the wet ingredients:
   Add oil, yogurt, applesauce, and vanilla to the melted chocolate; whisk until smooth.

4. Add the dry ingredients:
   Add flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir until fully combined and the batter is smooth.

5. Bake:
   Spread the batter evenly into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool completely in the pan on a wire rack, about 1 hour.

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Make the frosting:

Beat vegan butter in a stand mixer fitted with a whisk attachment on medium speed until creamy, about 1 minute. With the mixer on low, gradually add confectioners’ sugar and cocoa powder, scraping the bowl as needed. Increase to medium-high speed, add plant milk and vanilla, and beat until light and smooth, about 2 minutes.

Spread the frosting evenly over the cooled cake. Chill for 1 hour before slicing.

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To make ahead:

Cover and refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before serving.