1-Bowl Vegan Chocolate Cake

Name: 1-Bowl Vegan Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 (slices)
Ingredients: 1 ½ cups almond milk; 2 tsp white vinegar; 2/3 cup coconut oil; 1/2 cup coffee; 2 tsp vanilla extract; 1 ¼ cups applesauce; 2 heaping cups whole-wheat pastry flour; 1 ⅓ cups organic cane sugar; 1 cup cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1 cup vegan butter; 2 ½ - 3 cups powdered sugar; 2/3 cup cocoa powder; 1/4 cup semisweet chocolate; 2 tsp vanilla extract; ~1/4 cup almond milk

User Reviews

4.7

1,023 reviews

Excellent

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings
10 (slices)
Calories
524 kcal
Course
Dessert
Cuisine
Vegan

1-Bowl Vegan Chocolate Cake

Valerie Marks

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The 1-Bowl Vegan Chocolate Cake blends whole-wheat pastry flour, cocoa powder, unsweetened applesauce, and almond milk to create a moist, tender chocolate cake without eggs or dairy. Activation of vinegar in almond milk replaces eggs, while coffee enhances the depth of the chocolate flavor. The recipe involves sifting dry ingredients into wet for a creamy, pourable batter, baked in cocoa-dusted pans. The vegan frosting combines vegan butter, powdered sugar, cocoa powder, and melted dairy-free chocolate to create a rich, creamy topping.

Description

The 1-Bowl Vegan Chocolate Cake recipe uses unsweetened almond milk activated by vinegar as an egg substitute, combined with coconut oil and applesauce for moisture and texture. Whole-wheat pastry flour and cocoa powder form the base, balanced by baking soda and powder to provide a tender crumb. Coffee is added to amplify the chocolate's richness. The batter is creamy and pourable, baked in prepared pans dusted with cocoa powder to prevent sticking and enhance flavor. The accompanying frosting is vegan butter-based, sweetened with powdered sugar and cocoa, and enriched with melted semisweet dairy-free chocolate for a smooth finish. This cake is suited for vegan diets while delivering traditional chocolate cake qualities through plant-based ingredients.

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Ingredients

Servings

CAKE

1 ½ cups almond milk original unsweetened Almond Breeze
2 tsp white vinegar or apple cider vinegar
2/3 cup coconut oil or sub avocado oil, melted
1/2 cup coffee or sub more almond milk, strong brewed
2 tsp vanilla extract pure
1 ¼ cups applesauce unsweetened
2 heaping cups whole-wheat pastry flour heaping implies 1 cup + roughly 2 Tbsp, or unbleached all-purpose flour
1 ⅓ cups organic cane sugar (or sub granulated sugar)
1 cup cocoa powder unsweetened
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt

FROSTING

1 cup vegan butter (softened)
2 ½ - 3 cups powdered sugar
2/3 cup cocoa powder unsweetened
1/4 cup semisweet chocolate melted and slightly cooled, dairy-free
2 tsp vanilla extract pure
~1/4 cup almond milk unsweetened original Almond Breeze

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Instructions

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Preheat oven to 350 degrees F (176 C) and lightly spray 2 8-inch round cake pans or 1 large rectangular pan with nonstick spray (see notes for cooking times for different size pans // adjust number or size of pans if altering batch size). Dust with cocoa powder, shake out the excess and set aside.
Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat until foamy. If coconut oil hardens, microwave the mixture in 10-15 second increments until melted.
Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating. Beat until no large lumps remain. It should be creamy and pourable. Taste and adjust sweetness as needed, adding more sugar if desired (I found it plenty sweet).
Divide batter evenly between your cake pans or rectangular pan.
Bake 25-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
While cooling, prepare frosting by beating together all ingredients until light and fluffy, adding the powdered sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it's too thin, add more cocoa powder or powdered sugar.
Once the cake is cooled, frost generously with buttercream frosting, adding a thick layer between the top and bottom layers (if doing a 2-layer cake). Alternatively, omit the frosting and dust with cocoa powder.
Serve with a scoop of dairy-free ice cream, a drizzle of chocolate, or caramel sauce, coconut whipped cream or a glass of almond milk!

Notes

Use unsweetened applesauce to maintain moisture without adding extra sweetness.
Adjust baking time according to the size and number of pans used for even baking.
Activating almond milk with vinegar is essential for proper cake rise and texture.
This recipe can be doubled for a four-layer cake or halved for a single-layer.
Nutrition info provided is an estimate; ingredient brands and measurements may affect values.

Nutrition Information

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Serving 1slices Calories 524 (26%) Carbohydrates 74g (25%) Protein 4.8g (10%) Fat 26g (40%) Saturated Fat 15g (75%) Trans Fat 0g (0%) Cholesterol 0mg (0%) Fiber 5.1g (20%) Sugar 51g (102%)