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!
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.
Tried this recipe?Let us know how it was!