This fast and easy chocolate cake is just the right size for most families, and it is the perfect dessert to satisfy a chocolate craving! Not only is it quick and easy—the cake and frosting are egg and dairy free. I like a small cake like this because there’s almost never any waste. However, if it is too much to eat within 3 days, feel free to freeze individual slices to enjoy later. Just thaw the cake in the refrigerator or on the counter top.
If you prefer a layer cake, double the cake and frosting amounts and bake it in two round or square 8 or 9-inch cake pans.
Because the cake contains no dairy or eggs, it’s suitable for vegan diets. If you have vegan family and friends visiting for the holidays, this is an excellent choice.
How To Make Chocolate Coconut Oil Cake and Frosting
- Heat the oven to 350 F and grease and flour an 8-inch square baking pan. Alternatively, spray the pan with cooking spray or grease it and line it with parchment paper.
- Combine the granulated sugar, 1/2 cup of coconut oil, water, and 1 1/2 teaspoons of vanilla in a mixing bowl; whisk to blend.
- Add the flour, cocoa, baking soda, and salt to the mixing bowl and whisk to blend with the sugar and oil mixture.
- Stir in the vinegar and transfer the batter to the prepared pan.
- Bake unti a toothpick inserted into the center fo the cake comes out clean, about 30 minutes.
- Cool on a rack.
- Melt the chocolate chips and 1 1/2 tablespoons of coconut oil in a heat-safe bowl or pan over simmering water.
- In a mixing bowl with an electric mixer, beat the nondairy milk with 4 tablespoons of cocoa powder, 1 teaspoon of vanilla, the almond extract, and a dash of salt. Beat in enough of the confectioners’ sugar to make a spreadable frosting.
- Spread the frosting over the cooled cake.
Chocolate Coconut Oil Cake and Frosting (Vegan)
Satisfy your chocolate craving with this vegan-friendly cake! Not only is it quick and easy—the cake and frosting are egg and dairy free!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Cakes, Chocolate Cakes, Vegan
- Method: Bake
- Cuisine: Vegan
Ingredients
For the Cake
- 1 cup granulated sugar
- 1/2 cup coconut oil (melted)
- 1 cup water (cool)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour (6 3/4 ounces)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
For the Frosting
- 2 ounces semisweet chocolate chips (for vegan, check the label)
- 1 1/2 tablespoons coconut oil
- 1/4 cup nondairy milk (or regular milk or half-and-half)
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Dash salt
- 2 1/2 to 4 cups powdered sugar
Instructions
For the Cake:
- Preheat the oven to 350 F.
- Lightly grease and flour an 8-inch square baking pan or spray it with baking spray.
- In a mixing bowl, combine the granulated sugar, 1/2 cup of coconut oil, water, and 1 1/2 teaspoons of vanilla; whisk to blend.
- Add the flour, 1/4 cup of cocoa powder, baking soda, and 1/2 teaspoon of salt to the first mixture and whisk until blended.
- Stir in the vinegar and pour the batter into the prepared baking pan.
- Bake the cake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cake to a rack to cool.
For the Frosting:
- Put the chocolate chips and 1 1/2 tablespoons of coconut oil in a heat-safe bowl and place it over simmering water. Heat and stir until the chocolate chips are melted and smooth.
- With an electric mixer, beat in the nondairy milk or half-and-half, 4 tablespoons of cocoa powder, 1 teaspoon of vanilla, the almond extract, and a dash of salt. Beat in enough powdered sugar to make a spreadable frosting.
- Spread the frosting over the cooled cake.
- Store the cake in a covered container at room temperature for up to 3 days.
