Chocolate Cake (Video)
With optional chocolate coconut cream frosting
Rich and luscious best describe this simple, easy to make vegan chocolate cake. Fluffy chocolate coconut cream frosting make it even that much more decadent. This vegan chocolate cake is soooo delicious. This beauty has everything you want in a cake—a simple, stir-together batter, made with pantry basics. No need to stop at the grocery store, chances are you have everything on hand to make it today!
Chocolate Cake
Ingredients
Chocolate Cake
- 1 1/4 cup flour
- 1 cup sugar
- 1/3 cup cocoa powder unsweetened
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup warm water tap water is fine
- 1 tsp vanilla extract
- 1/3 cup vegetable oil
- 1 tsp apple cider vinegar
Chocolate Coconut Cream Frosting
- 1/2 cup plant-based butter I used becel vegan
- 1/2 cup cocoa powder unsweetened
- 2 1/2 cups powdered sugar sifted
- 3 tbsp coconut cream
- 1 1/2 tsp vanilla extract
Instructions
Chocolate Cake
- Preheat oven to 350°
- Grease a 8" round pan.
- Mix flour, sugar, baking soda and salt.
- Add the water, vanilla, oil and vinegar and mix.
- Pour into prepared pan, and bake for 30 minutes.
- Let cool on a wire rack before icing.
Chocolate Coconut Cream Frosting
- Mix plant-based butter, cocoa, powdered sugar, coconut milk and vanilla until light and fluffy.
How to make this super easy chocolate cake
Chocolate Cake
- Place rack in center of oven, and heat oven to 350 degrees. Grease a 8 inch round pan and set aside. In a large measuring cup, mix together flour, sugar, cocoa, baking soda and salt. sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt.
- Add water, vanilla, oil and vinegar and mix.
- Pour into pan and place in oven and bake for 30 minutes. Cool before frosting, or skip the frosting.
Chocolate Coconut Cream Frosting
- Mix plant-based butter, cocoa, powdered sugar, coconut milk and vanilla until light and fluffy.
Recipe Notes
- Plant-based butter: I used Becel Vegan, and have also used Earth Balance to make my recipe. Both work well.
- Coconut Cream is available nearly everywhere. My local, rural grocery store carried it. It comes in a can. Coconut cream and coconut milk are not quite the same thing. Coconut cream has a higher fat content and less water. Because of this, coconut cream has a thicker consistency. Coconut milk is thinner and is more milk-like.