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
- Baking spray for the pan
For the Cake
- 1 cup granulated sugar
- ½ cup coconut oil, melted
- 1 cup water, cool
- 1 ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp white vinegar
For the Frosting
- 2 ounces semisweet chocolate chips, for vegan, check the label
- 1 ½ tbsp coconut oil
- ¼ cup nondairy milk
- 4 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp almond extract
- Dash salt
- 3 to 4 cups confectioners' sugar
Recommended Equipment
Instructions
For the Cake:
- Preheat the oven to 350 F.
- Lightly spray an 8-inch square baking pan with baking spray.Baking spray for the pan
- 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.1 cup granulated sugar | 1/2 cup coconut oil | 1 cup water | 1 1/2 tsp vanilla extract
- 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.1 1/2 cups all-purpose flour | 1/4 cup unsweetened cocoa powder | 1 tsp baking soda | 1/2 tsp salt
- Stir in the vinegar and pour the batter into the prepared baking pan.1 tsp white vinegar
- 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 in the pan.
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. Remove the bowl from the heat.2 ounces semisweet chocolate chips | 1 1/2 tbsp coconut oil
- With an electric mixer, beat in the nondairy milk, 4 tablespoons of cocoa powder, 1 teaspoon of vanilla, the almond extract, and a dash of salt. Beat in enough confectioners' sugar to make a soft, spreadable frosting.1/4 cup nondairy milk | 4 tbsp unsweetened cocoa powder | 1 tsp vanilla extract | 1/4 tsp almond extract | Dash salt | 3 to 4 cups confectioners' sugar
- Spread the frosting over the cooled cake.
Not all semisweet chocolate chips are vegan—some contain milk solids. Check the label or look for brands that are specifically labeled dairy-free or vegan.
Start with 3 cups of confectioners' sugar and add more gradually. The frosting will thicken as it cools, so it's okay if it seems slightly soft while still warm.
Nutrition
Calories: 349kcalCarbohydrates: 58gProtein: 3gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 0.3mgSodium: 219mgPotassium: 105mgFiber: 2gSugar: 43gVitamin A: 22IUVitamin C: 0.4mgCalcium: 18mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Tried this recipe?Let us know how it was!