One Bowl Vegan Chocolate Cake

Two Layer ONE BOWL Vegan Chocolate Cake! Make it in one hour with no fancy or special equipment | so moist, fluffy and chocolatey!

Four years ago this month, John and I were just kids planning our wedding. We decided to give up sweets during our engagement to feel our best on our wedding day, and to more fully enjoy our dessert bar and wedding cake.

The big day finally arrived. We had been so good, not even having an ounce of sweets aside from honey and the occasional after-dinner mint. And you better believe we pigged out like fat kids at the reception. I was in sweet tooth heaven.

One Bowl Vegan Chocolate Cake!

Like most, our honeymoon was a time of sheer indulgence so when we got settled back into “real life” we hit the reset button on our diet. Sweets were out the door again.

That was, until we attended the wedding of some close friends in Portland where I met the chocolate cake that perhaps changed my life.

Easy One Bowl Vegan Chocolate Cake! #vegan

Yes, big words for a cake.

I’d resigned to give desserts up indefinitely. But then we show up at this wedding and it’s absolutely charming and the food is delicious and the ambience is perfect and the music is a local bluegrass band…and all at once they bring out this giant chocolate cake.

I wrangled our entire table into a discussion over whether or not this cake was worth breaking my fast for.

Unanimously, we agreed yes. I took one bite into this luxurious, velvety, rich chocolate cake, and amidst so many layers of mousse, cake and ganache my mind couldn’t comprehend what my taste buds were experiencing.

Was it worth it? Without a doubt, yes.

1 Bowl Vegan Chocolate Cake! minimalistbaker.com

These days my sweet tooth still wins once in a while, but I keep it to the occasional indulgence. A donut here, a cookie there, almost always something on the healthier side of the spectrum. But especially in the last 6 months, always dairy free. And so, it was a given that I had to make my dream chocolate cake vegan style.

Friends, I’ve done just that.

ONE-BOWL Vegan Chocolate Cake!

As the title suggests, this cake is made in 1 bowl in under 1 hour! You can even make your buttercream frosting in the same bowl you used for the cake. Simplicity at its finest.

Vegan Chocolate Cake! One bowl, simple ingredients, SO moist and chocolatey | minimalistbaker.com

The ingredients are fairly simple and considerably “healthier” than most chocolate cakes.

Coconut oil replaces vegetable or canola
Oil is reduced with the addition of applesauce
Cane sugar replaces granulated sugar
And the only  (vegan) “butter” is in the (vegan) “buttercream” frosting

Vegan Chocolate Cake! One bowl required and SO moist and chocolatey! #vegan!

So, what does it taste like? Just like chocolate cake should! It’s:

Tender
Fluffy
Chocolatey
Sweet
Moist
Decadent
Generously frosted
And perfect with a glass of almond milk

1 Bowl, 45 Minute Vegan Chocolate Cake! Moist, rich, chocolatey and SO delicious

If you’re like me, chocolate cake (or any cake for that matter) deserves a giant scoop of ice cream beside it. Melty ice cream and a thick slice of heavily-frosted cake – does it get any better than that?

But for the modest cake eater, a glass of almond milk is really all you need to wash down this vegan chocolate dream. Enjoy!

1 Bowl, 1 Hour Vegan Chocolate Cake! So simple yet so moist, fluffy and chocolatey!

Speaking of almond milk, this recipe marks the first of several recipes we’ll be sharing over the next few months featuring Blue Diamond Almond Breeze! I’ve been using Almond Breeze for years and am thrilled to bring you guys some tasty recipes featuring a product I adore so much. For more information about the integrity of this brand, see their FAQ page.

Now bring on the cake!

One Bowl Vegan Chocolate Cake! Easy, moist, so fluffy and delicious

4.8 from 23 reviews
One Bowl Vegan Chocolate Cake
 
Prep time
Cook time
Total time
 
1 bowl vegan chocolate cake made in 1 hour with simple ingredients. A two layer, buttercream-frosted cake that's moist, fluffy and rich with chocolate flavor.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 10
Ingredients
  • For the Cake:
  • 1 1/2 cups original unsweetened Almond Breeze Almond Milk
  • 2 tsp white or apple cider vinegar
  • 1 1/4 cups unsweetened applesauce*
  • 1/2 cup strong brewed coffee (or sub more almond milk)
  • 2/3 cup melted coconut oil, or sub grape seed or canola oil
  • 2 tsp pure vanilla extract
  • 2 cups + 2 Tbsp whole wheat pastry flour or unbleached all-purpose flour
  • 1 1/3 cups cane sugar (or sub granulated sugar)
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • For the Frosting:
  • 1 cup (16 Tbsp) vegan butter, softened
  • 2 1/2 - 3 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 cup dairy-free semisweet chocolate, melted and slightly cooled
  • 2 tsp pure vanilla extract
  • ~1/4 cup unsweetened original Almond Breeze Almond Milk
Instructions
  1. Preheat oven to 350°F and lightly spray 2 8-inch round cake pans or one large rectangular pan with nonstick spray (see notes for cooking times for different size pans). Dust with cocoa powder, shake out the excess and set aside.
  2. 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.
  3. 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).
  4. Divide batter evenly between your 2 cake pans or rectangular pan.
  5. Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
  6. 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.
  7. 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.
  8. 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
*I tested butternut squash puree in the original recipe and it made it a bit too dense for my liking. Applesauce was perfect, which is why I highly recommend it over other purees.
*Double the recipe and use four pans for a 4-layer cake. Halve the recipe and use one pan for a 1-layer cake.
*Adapted from my Fudgy Vegan Beet Cupcakes
*Buttercream adapted from Martha Stewart
*Confused on how long to bake your cake when using different pans? Here's a helpful guide.
Nutrition Information
Serving size: 1 slice Calories: 524 Fat: 26 g Saturated fat: 15 g Carbohydrates: 74 g Sugar: 51 g Fiber: 5.1 g Protein: 4.8 g

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Comments

  1. Carmen says

    Wow! look so awesome! I wonder if it’s possible to replace the flour by a gluten free all-purpose flour?

    Say yes, pplleeaasse:)

    A girl from Quebec City who love your website.

  2. Julie says

    Made this for my daughter’s 17th birthday part as one of her friends is vegan and I was amazed that it is the best chocolate cake I have ever made! First time baking a vegan cake but so moist and chocolaty. Everyone loved it. I am addicted to this now as well as your granola bars!

  3. Molly says

    I’ve made this cake about three times and each time it’s been gobbled by housemate (and myself!) far too quickly. I halve the recipe and make it in a rectangular slice pan with a frosting made from avocado/agave/cocoa/etc for more “everyday” eating (well, I like to tell myself this when I’m piling it into my mouth at 11pm…or 6am).

  4. Kat says

    Killer recipe. Making it for the second time in cupcake form as I type (they’re in the oven). Thanks for coming up with this!

  5. Ajay says

    I made this cake for my family this past weekend. They totally loved it. I followed the recipe as written and it turned out great!! Thanks :)

  6. says

    My last vegan chocolate cake was a bit of a disaster, this one seems to be MUCH more successful, I’m off to impress my dairy avoiding boyfriend with a cake that might actually be edible!

  7. Deanna says

    My friend made this for upmy husband and I when when came to visit and it was so delicious! Crazy good! My daughter wants to make this into cupcakes, do you have any suggestions for us?

    • Dana Shultz says

      So glad you liked it, Deanna! I think other readers have made these into cupcakes, so scan the comments for suggestions/results. However, I would say just reduce the cooking time by half and check every few minutes thereafter for doneness. Hope that helps and good luck!

  8. Stacie says

    Well, I’m back to stalking. The summer is our busy season at work and I haven’t had time to experiment. I saw several of your recipes that I wanted to try, but when we were invited to a BBQ (with non Vegans) I jumped on the chance to make this cake. I’ve never made a cake from scratch, Vegan or otherwise, so I did a test run before hand. The first one tasted good, but was messy – Totally my fault! I learned a lot of general stuff about cake making on the first go. Well, the second one I made, the important one, was AMAZING. You are awesome!! Everyone loved it!

  9. Amy McGarry says

    Hey!! I was wondering what your thoughts were on using spelt flour instead? I really really want to make this cake :-)

    • Dana Shultz says

      Check the comments as I think other people tried it with success. I think it will work but as always, no guarantees!

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