If you need a really (really!) good chocolate cake but have to accommodate egg and/or dairy allergies, look no further!
This one-bowl chocolate cake is rich, moist, delicious and completely free of dairy and eggs. And since no proper chocolate cake would be served without frosting we’re giving you a decadent chocolate frosting that is dairy-free too!
Sprinkles are optional but highly recommended.
And best of all, you can double this recipe to make a 9 x 13 sheet cake or 24 cupcakes!
Vegan Chocolate One-Bowl Cake and Frosting:
- 1 1/2 cups flour
- 9 tablespoons unsweetened cocoa powder, divided
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 3 teaspoons vanilla extract, divided
- 1 teaspoon white vinegar
- 6 tablespoons vegetable oil
- 1 cup cold water
- 1 1/2 cups confectioner’s sugar
- 6 tablespoons non-dairy spread
- 1 tablespoon almond milk
- Chocolate sprinkles (optional)
Make the cake: Pre-heat oven to 350 degrees; grease and flour an 8” x 8” pan. Combine the flour, 3 tablespoons cocoa powder, salt, granulated sugar and baking soda in a large bowl. Add 2 teaspoons of the vanilla, vinegar, vegetable oil and water and stir to combine well.
Pour batter into your prepared pan and bake till a tester tests clean, 35 – 40 minutes. Cool cake completely in pan on a wire rack.
Make the frosting: Place the confectioner’s sugar, remaining 6 tablespoons cocoa powder, remaining 1 teaspoon vanilla, non-dairy spread and almond milk in a medium bowl. Beat till smooth.
Frost the cake and top with sprinkles, if using.
