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 at the reception. I was in sweet tooth heaven.
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.
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.
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.
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.
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
So, what does it taste like? Just like chocolate cake should! It’s:
Tender
Fluffy
Chocolaty
Sweet
Moist
Decadent
Generously frosted
& Perfect with a glass of almond milk
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!
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!
1-Bowl Vegan Chocolate Cake
Ingredients
CAKE
- 1 ½ cups original unsweetened Almond Breeze Almond Milk
- 2 tsp white or apple cider vinegar
- 2/3 cup coconut oil, melted (or sub avocado oil)
- 1/2 cup strong brewed coffee (or sub more almond milk)
- 2 tsp pure vanilla extract
- 1 ¼ cups unsweetened applesauce*
- 2 heaping cups whole-wheat pastry flour or unbleached all-purpose flour (heaping implies 1 cup + roughly 2 Tbsp)
- 1 ⅓ cups organic cane sugar (or sub granulated sugar)
- 1 cup unsweetened cocoa powder
- 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 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
- 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!
Video
Notes
*Double the recipe and use 4 pans for a 4-layer cake. Halve the recipe and use 1 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 is a rough estimate.
Shelley says
I’ve never baked a vegan cake before and I’m planning on using this recipe to make cupcakes for my son’s birthday party this weekend. I’m a bit nervous on how it’ll turn out and I have a few questions for you: 1.) Have you ever used this recipe to make cupcakes? If so, do you have any special tips to make sure they turn out? 2.) I wanted to add peppermint extract to the frosting to make a mint chocolate frosting. Is there anything in particular I should know when adding extract to a vegan frosting? Thank you for any tips!
Shelley says
Update :-). I made these cupcakes for my son’s birthday and they turned out great! I opted out of the mint because, well… I forgot :-). My only complaint is that I didn’t find the frosting sweet enough. I probably should have added more sugar but was afraid if messing up the recipe. I’m thinking next time I’ll add some agave to sweeten it up just a bit. Thanks for another good one!
Stephanie says
Love this cake! Do you keep this cake in the fridge, or is it safe at room temperature? I’m a newbie with the vegan butter and wasn’t sure. Thanks!
Wren says
Hi, I’m going to be making this for my husband this week, but I have a silly question — how do I manage to frost the cake without messing up the serving tray? Thanks!
Sarah Madden says
To keep the tray clean, just slip some strips of paper under your cake about an inch or so. Frost away. Then gently remove the strips of paper.
Kassidy says
Do you think I could the flour for oat flour?
avu2012 says
how much does frosting does this recipe make? want to make enough frosting for a 3 layer 10″round cake.
Tanja says
Hi!
This cake is awesome! I just made it and we all love this one. It is really easy to make.
Thanks a lot for this great recipe.
Love, Tanja
So glad to hear it! Thanks for sharing, Tanja!
Susan says
Love Love Love this! I have made it as a layer cake, cupcakes, mini cupcakes and it is always amazing!
I love that I can use regular milk/rice milk or almond milk depending upon my “eaters”
Antonette says
I made this last night- into cupcakes- and they turned out awesome. The cake was perfect. My frosting tasted awesome (like hot cocoa) but it was a little runny. Any tips on thickening it up? Maybe leave out the milk?
Thanks
Karen says
Can I substitute organic fat free mix for the almond breeze milk?
what kind of mix?
Michael says
There is a special level of Hell reserved for people who make this cake, as truly it can only be the spawn of an unHoly union between the Devil and Betty Crocker.
I am decidedly non-vegan, not even vegetarian and my gf made this cake on Saturday. Four days later and this cake has, if anything, gotten better everyday. What Dark Sorcery is this? I can truly say this is the best chocolate cake I have ever eaten.
For those who dare dabble in this wickedness, I can only pray for your souls and your waistlines.
Sarah Madden says
Cool! I am SO going to make this for Thanksgiving — I have a vegan niece and I was asked to bring “something chocolate” that’s vegan. Oh, and it has to taste great. THANKS!!!!
Ms Madonna says
Hi, Just want to see what you’re sharing healthy. I will try the Vegan german chocolate cake and let you know how it turned out for me. Thanks
Ps: Do you have a recipe for banana pudding cake vegan style? Would like to try one for my mom for mothers day. Thanks again. Madonna
Fiona Lizzie says
p.s just wanted to add that i made this cake with gluten free flour and as i said above it was absolutely amazing!!
Fiona Lizzie says
Hi there i just wanted to say i made this cake today for Fathers Day and leaving do for a friend and it was absolutely incredible!!! Thank you so much for this fantastic recipe – it made everyones day and i am sure i will be making it for many occasions to come!! :-)
So great! Glad you enjoyed it, Fiona! Thanks for sharing.
Demi says
Hi Dana!
I made this cake yesterday and I just have to say that it was AMAZING!
I added hazelnut praline to the top as well and it was delicious!
I love all of your recipes so much, thank you! :)
Vegetarian cake shop says
Good for vegetarian who wanted to made at home this tips gonna be great and amazing.thanks for sharing.
Nicola says
I just made this substituting cane sugar for dextrose (powdered glucose), and it worked so well! Thanks, I will be making this again, for sure.
Lovely! Thanks for sharing, Nicola!
Eli says
Oh my God!!!!!! It’s the perfect chocolate cake of my dreams..
Kat says
I am stoked, I found your vegan mint brownie ice cream, and then saw the ice cream cake recipe. OMG. !!!! It’s perfect because I was just stewing over what to make for my mom’s birthday tomorrow! So I was like, perfect, mint chocolate ice cream cake is IT! Then I realized that your cake isn’t gf. I’m dairy free and gluten free and make everyone else in the family “suffer” through with me ;) I mean, if I make ice cream cake, I clearly want to eat it, haha. So I’m glad to see that others have tried gluten free versions of this cake. I’m giving it a whirl tomorrow in the ice cream cake. I’ll let you know how it all turns out! Cashews are soaking and ice cream maker is freezing :)
Sally says
I baked this yesterday! Silly me, I thought your 2 layer didn’t look very big so I made a 3 layer. My cake carrier wouldn’t close! Thanks so much for this simple delicious recipe. All the non – vegans were totally wowed and this tasted better than any store – bought vegan cake I’ve had to date!
Yay! Thanks for sharing, Sally! So glad everyone enjoyed it.
Kassidy says
Can you sub whole wheat pastry flour for gluten free all-purpose flour?
Yes! Check the comments. Lots of people have had success making this GF.
sally says
Does this need to be refrigerated after making or is it safe at room temperature?
It’s fine at room temp :D
Sarah Rustad says
This cake is awesome! It’s the best I’ve ever made, vegan or not. It is so moist, rich, and flavorful. The frosting was out of this world!
Rego says
Jesus God…this makes me wanna have a “cheat” day everyday! Keep up the good work. Definitely trying my hand at this recipe.
Awesome photography, too, might I add.
Thanks Rego! Let me know if you give it a go!
Margarita says
As my first chocolate vegan cake…Must say it was pretty dam awesome! Its rich, moist and chocolatey. I am not a vegan however your delicious recipes may change me into one..So please keep it coming :)
SarahL says
I made this cake on the weekend for Mother’s Day. It was awesome! All my non-vegan family members loved it. I was a bit worried because there was no sign of any reaction a few minutes after adding the vinegar to the milk and then it didn’t get at all foamy when I beat the wet ingredients, but it turned out perfectly. I used a gluten-free baking mix and made it in two 8″ pans then split each of them horizontally to make a four layer cake. The icing was soooo delicious. I finished off the left over icing last night after the rest of the family had gone to bed – yum! Thanks for the recipe :-)
Mariah says
Oh. My. Gosh.
For all of you who have not tried this cake, it is fabulous!!
One of my vegan friends decided to make this cake for me for my half-birthday (since she’s going to be in college when my actual birthday comes around) and while I was a bit skeptical at first, as soon as I took a bite… well, let’s just say I went bonkers and wanted to eat it all in a day! (Don’t worry I didn’t, I just went into a food coma (: )
Thank you so much for posting this recipe!! Now I can try to make it too :o)
Janette says
Hi, would substituting coconut oil for the vegan margarine in the frosting prove disastrous? I want to keep the same ‘butter cream’ texture that yours has but I don’t have any vegan margarine at the moment.
Thanks!
I haven’t tried it myself, but let me know if you decide to try it! It will melt more easily than regular frosting, so just know that if it’s hot, it will probably slide off :(
Janette says
Thanks Dana – I decided to stick with nuttelex (vegan margarine in Australia) to make sure i didn’t lose the buttery-ness.
Thanks for the recipe – this is the first vegan chocolate cake I have attempted and the family were very impressed!
I did have a bit of trouble cutting the top off one of the layers (to make it level for layering) because it was so moist… I wasn’t sure if it was undercooked or perhaps I did something wrong during the preparation. And it definitely didn’t look anywhere near as amazing as yours did, but overall not bad for a first attempt!
Bridget says
Just wondering if you would recommend your own GF flour mix included in your banana bread recipe. I really want to make this but don’t want to have another GF flop. Vegan /gluten free baking is tricky and sometimes a major let down.
Sure! Find the blend here.
Lynna says
This cake looks wonderful! I would have never expected it to not be Vegan. Definitely, archiving this in my bookmarks!
A.Compton says
I’m not vegan but there are a number of members in my running club that are, so I decided to try this recipe so that they would have more options to choose from. I made a sheet cake instead of a layer cake since it was a larger group. It was fantastic and everyone raved about it! My daughter even asked if she could become vegan because it tasted so good :) I’ll be sharing this recipe with my friends.
Tash says
Made this cake last night, can’t wait to taste it! I’m not very good in the kitchen, but we’ll see.
Any suggestions on how to keep the top layer from sliding off the bottom layer? As a quick spur of the moment solution I stuck a few tooth picks in the cake ;-).
hmm, not sure why it would slide. Was your icing too wet?
Lucy says
Wonderful recipe!!! I made this last night with great results. I halved the frosting recipe and still had plenty left. I baked it in two parts as stated, but the first cake collapsed after taking it out of the oven (although the toothpick came out clean) and was still a little sunk. Would it be worth using an egg replacer next time? Thank you again for this recipe!!
Lucy, I’ve never used egg replacers but it’s definitely worth a go! Let me know if you give that method a try :D
Russell Harrop says
I made this on Monday for my wife’s birthday and can honestly say after waiting decades (in her case) for a decent vegan chocolate cake, this is it – in spades. It is as easy to make as you say and your description of the flavour is spot on. Very rich, chocolatey and incredibly moist – it was just as good after three days in the fridge (well there was only the two of us eating it).
Simply the best
Thanks
Thank you so much, Russell! So glad it turned out so well for you and that it made an excellent surprise for your wife’s birthday. Cheers!
Beckie says
Just made this cake, was sooo fudgey and delicious and went down a treat with all my non-vegan family! I followed the recipe exactly but for some reason the cake didnt rise at all :( and was rather flat. Still delicious thought, but maybe next time I’ll try increasing the baking soda/powder
Hmm, perhaps it was an issue of the baking soda/power. Everyone else’s cakes have seemed to rise quite well!
Kim Parham says
The minute I saw this recipe a few weeks ago, I decided I would make it for Easter. It was a hit! So delicious and moist and chocolaty! I love your blog!
My daughter-in-law assumed it had way more oil than it really had. She was pleasantly surprised, as were the other non vegans in the family. I shared your blog with them all!!
Yay! So glad you enjoyed it, Kim! This makes my day :D
Beckie says
Hello! Am making this tomorrow for my brothers bday, so a crowd of vegan sceptics!! Cant wait to show them how amazing the cake it.
Can I use wholemeal spelt flour instead of the flour you have specified?
Thankyou! :)
I’m not sure, but it’s worth a go! Let me know if you try it out.
Cierra says
The liquids are smelling AWESOME right now! But the coconut oil solidified as soon as I poured it into the liquid mix. =/
I’m hoping it doesn’t alter the outcome of the cake!
Cierraa says
UPDATE: turned out rich, tender, and decadent! I tried three forkfuls and needed to stop.
I need an ice cold drink to go with this chocolatey goodness! ;)
aha, nice! Thanks for sharing, Cierraa!
Jessica says
This looks amaing and I will try it out. Only one question, can I substitude the cider vinegar with e.g. white wine vinegar? I live in the netherlands and it is very difficult to buy apple cider vinegar.
Also coul I substitude part of the vegan butter in the butter cream with peanut butter?
I think these subs would work!
Kristen says
was totally going to ask about making it gluten free, glad i searched the comments! can’t wait to try it! :)
Yay! Just made another batch myself today! Hope you enjoy it, Kristen!
Sarah says
I just made this gluten free by replacing the flour for bob red mill’s all purpose flour+ 2 1/4 tsp xantham gum! SO yummy! Moist and subtle sweetness…just perfect with the AMAZING icing!
Yaayyyy!!!!!!
Binny says
Yay !!! A GF version to try. I can’t wait to go shopping for ingredients ?
Sarah says
Just made this with bob red mill’s gluten free flour + 2.25 tsp xantham gum in place of the flour!! I can hardly wait for it to cooll!!!!!
Nanda says
I haven’t tried to make this cake yet, but if it tastes half as good as it looks, I’m gonna be the happiest person alive (yes, I’m that crazy about chocolate). That said, I really, REALLY hope this works, because since going vegan I haven’t had the pleasure of eating rich, delicious chocolate cake. So yeah, I’m looking forward to see how this goes. Oh, and I can’t express how thankful I am that you seem to be making more vegan dishes lately, because I really love this blog, you guys are amazing and do great work! :)
Thanks, Nanda! I’ve been eating almost entirely vegan lately, so the recipes are certainly a reflection of that. Let me know if you try this cake! Be sure to use applesauce because it’s the best puree to keep it light and fluffy. Hope that helps!
Sara says
Hello! This looks great, but I was wondering what brand of dairy-free semisweet chocolate you used? I’m kind of new to what brands would be best. Thank you!
I like Trader Joe’s for dairy-free chips. But Enjoy Life baking chips are also great!
Lori says
Do you think this could be made gluten free???
Yes! Check previous comments for modifications/suggestions.
Claire says
I actually made this recipe, and the cake portion turned out great. Moist, chocolatey, and completely delicious. The icing, however, was not so delicious. Maybe my chocolate was too hot? I forgot to ‘slightly cool’ it. At any rate, the icing turned out strange looking- sort of wet, and it looked lumpy even though the texture was smooth. You can make simple glazes just with melted chocolate and a couple other ingredients, so that’s what I opted to use. Ultimately it was a delicious cake!
Thanks for sharing, Claire!
michele says
I had the same issue. What did I do? It tasted great so I still used it as the icing but now I’m worried the cake will be soggy tomorrow:(???
Anna says
What is vegan butter? Please.
I use Earth Balance brand. It’s a butter product that’s completely animal product free.
Gee says
Is it the butter spread or the sticks?
Hi Gee! Either or would work!
Ashton says
This looks amazing and I can’t wait to try it! Would coconut butter or coconut oil work for the frosting? Would one be better than the other?
Hmm we haven’t tried either and can’t say for sure. I would try coconut butter? If you give it a try, report back!
Elisa says
I mean a one bowl reciepe….who -in their right mind- wouldn’t want that. Since my boyfriend always complaints about me using such a h-u-g-e pile of dishes whenever I cook/bake. This is perfect! HAHAHA ;-)
And your describtion makes my mouth water!
Love from Germany,
Elisa
Valerie says
Hi Dana —
This cake looks amazing. My boyfriend is gluten-free and vegan, and also can’t eat regular sugar — yet thinks he’s a low-maintenance eater, ha. :) He can eat other sweeteners, though, such as agave, honey and stevia. Would you have any suggestions to substitute the sugar?
— Valeire
Valerie, I think this is a tough one because liquid sweeteners will definitely mean the cake will require more dry ingredients to compensate. Plus, sugar usually works best in cakes texture wise. So if I were you, I’d use powdered stevia (don’t sub 1:1, obviously, since it’s much sweeter), and then add a bit more GF flour to compensate. You’re looking for a pourable batter. Just taste to make sure it’s sweet enough before you bake it off! Hope that helps!
Valerie says
Great, Dana; thank you!
Katie (Veggie and the Beast) says
That last picture is killing me! It looks so fudgy and inviting. I also adore your photos. I’m buying your e-book as soon as I get home today :)
Yay! Thanks Katie! Let us know what you think!
Carole says
I made this over the weekend… I posted a pic on Instagram… WHOA, I literally ate almost half the frosting on its own – SO Delicious!! No one knew this cake was vegan… I also used gluten free flour and it turns out INCREDIBLE! this is my new stand by cake :)
Ha! So great! SO glad you enjoyed this, Carole!
Mikal says
I made this cake over the weekend for a girls cooking club, substituted a different frosting recipe (one that is made with real butter, powered sugar, vanilla and espresso!) and it was delicious! The cake was great and friends have asked for the recipe. My husband was not happy there wasn’t any leftover!
Yay! SO glad you all enjoyed it, Mikal! Thanks for sharing your experience. I guess you’ll just have to make it again for your hubby ;D
Denisio Truitt says
So, I’m not even a huge chocolate fan but I made this cake yesterday with my friend and her daughter and it was AMAZING!!! VERY moist, not too sweet, and light! Hands down my favorite dessert and I’ll be making one for my birthday this year. I’m officially a chocolate convert, even had a piece for breakfast this morning. Thank you Dana for continuously offering these awesome vegan recipes!!!!
Yay! So glad you all enjoyed this, Denisio! And if you ask me, cake for breakfast is a brilliant idea ;D Cheers!
Loumadet says
I made this cake and follow all the instructions to the letter. It looked perfect and I was so happy to seve to my friend for our afternoon tea. Unfortunetelly it was not good. It was not cooked in the middle and was very heavy not soft and moist as it was suppose to be. What went wrong?
Hmm, you didn’t make any substitutions? I’ve tried it with a heartier puree and it was more dense than I prefer. But with applesauce it should’ve been fine! Sorry I couldn’t be of more help!
Phi @ The Sweetphi Blog says
I love all the pictures and what you did with the straws-added such a festive little touch! Can’t wait to try this amazing recipe.
Natasha says
Hi, Dana. This cake looks wonderful. What size cake pans did you use?
8-inch round! I’ll add that to the notes.
Mary Beth says
I made this cake today, and OMG it was the best chocolate cake I’ve ever had! I just had to post and thank you!!
Fabulous
Yay! So glad you enjoyed it, Mary Beth!!
Sara says
Back again! As I said I would, I made the cake this weekend and man, was it delicious! It was served to 4 non-vegans who loved it and devoured it. And it was super easy to make too which makes it even more great. I have a feeling this will be in the permanent rotation. THANK YOU!
Yay! So glad you all enjoyed it. thanks for sharing, Sara!
Tracy | Pale Yellow says
Chocolate cake is the song of my heart! This one looks fantastic!
Sarah says
Do you think this would work out with Gluten Free All Purpose Flour? Or any GF suggestions? It looks aboslutely decadent, I’d hate to miss out!
Check out the comments above! I’ve left a few suggestions. Hope that helps, Sarah!
Molly @Doughvelopment says
One bowl, vegan and no complicated ingredients? That’s a winner in my book! Love the crispness of your photos!
Thanks, Molly!
Foodlover says
Omg! I’m dying soooo delicious
Stephanie says
Holy crap, that is one seriously amazingly gorgeous perfect cake! My mouth is pretty much salivating right now…cute! :-D I don’t know if there is anything better than a rich chocolate cake and a glass of milk.
I don’t think there is ;D Glad we’re on the same page, Stephanie!
Cindy says
We were planning our wedding this time 4 years ago, too. It seems like forever ago, but in the best way. we also had a dessert bar that my friends and fam still talk about…probably my proudest DIY from that day.
That said, THIS CAKE looks glorious. I mean, chocolate on chocolate is always a good idea.
WHAT? You DIY’d your own wedding DESSERT BAR? No wonder I’m obsessed with you ;D Chocolate on chocolate for the win!
sarah says
I am going to make this cake for my boyfriend’s birthday! looks delicious!
Let me know how it goes!!
Katie @ Produce on Parade says
Daaannnaaa, my birthday is in two weeks…..do you ship? ;) I want to take a big bite out of my monitor! I love that this is a quick and simple cake. Sometimes ain’t nobody got time for making a complicated cake! :)
Haha, I wish I did! I hear the profit margins are low ;D
Amanda says
Made this cake yesterday, it is amazing and gets the seal of approval from my 6 year old who is a chocolate cake connoisseur!
Brie @ Entrée the Giant says
The first bite of food I had at my wedding was the cake my brand new hubby fed to me. Go figure!
Let there be (this) cake :)
Indeed! Let there (always) be cake. I need a plaque that says that ;D
Carole says
Whoa… that is a seriously awesome looking cake! It’s my birthday in a few days… so i’m totally making myself this cake… maybe i’ll add sprinkles to make it festive :) Love your posts guys… seriously!!!
Kim says
Dana! This (and all your recipes) looks amazing! I loved reading how that wedding cake inspired this masterpiece. I remember wanting to go sit in a dark corner with no one watching and eat me some dang wedding cake uninterrupted. Funny thing was the caterer dropped the middle tier on the way to the reception!!
Wha!!?? No way. Can’t believe he dropped the cake! I didn’t envy you on your wedding day. You were too busy meeting and greeting to devour that cake! Suh good. We miss you guys! But we’ll be out in Portland this summer so I’ll keep you posted!
Megan - The Emotional Baker says
This is one gorgeous cake! & ready in one hour? Perfection! Looking forward to trying this soon :)
Emma says
How do you do it, Dana?!
*blushing*
Hippy Mom says
I will make this for my children, They love chocolate/cacao/cocoa/carob. Maybe will skip the frosting and just scoop ice cream on top. Yum! I always love your unique original Creativity!
Sounds like a good idea to me!
Alanna says
My god woman – this cake is fricking perfect.
No, your hempseed raw truffle thingies were friggin’ perfect. GIMME!
Colleen says
Looks amazing! I’m currently on a “break from sweets” (funny that you should write about that), so this will have to wait, but I will save it for a day in [very near] future!
I have a silly question, but could not find a suitable answer from google–what is the difference between cane and granulated sugar??
Cane is basically less processed. It’s slightly darker in color and only slightly coarser in texture, making it perfect for swapping out for sugar in baking. Basically, it makes me feel better about myself when consuming mass amounts of sugar ;D
Colleen says
thanks! I do have cane sugar but the granules are fairly large, so I wasn’t sure if it would work the same way in baking. Thank you!
Colleen says
MADE IT! and it was….WONDERFUL! The frosting was my favorite (and I ate way too much of it plain, especially considering I’m on a “break from dessert”…hmmm). I made this for my students, one of which is vegan and GF, and used a GF flour mix I purchased from my local co-op. Only other substitution I made was that I used granulated sugar, and perhaps a bit more of it then the recipe called for. I’m not sure if it was the GF aspect of it, but on its own the cake was a bit “bland” (a student’s word, not mine). Not sure how to remedy this….it was still amazingly moist which I loved, and will be making it again! Thank you! This was my first vegan/gf baking experience and I can’t even tell you how happy and appreciative my vegan/gf student was.
Joan C. says
OR….just look for the sugar that says “ORGANIC” on the package. That would be cane sugar too.
CP says
Organic cane sugar, nutritionally speaking, is no different than white sugar. It’s still white, despite the tiny amount of molasses remaining. The nutritional value is miniscule. All sugars and syrups are bad for you. The best ones have significant nutrition, so as least you’re getting some vitamins and minerals. The most nutritious sweeteners are date sugar (dried ground dates), dried fruit paste, concentrated fruit juice, and raw sugar. Your cane sugar (or “sugar in the raw” as well) is *not* raw or minimally processed. It has only a tiny amount of molasses left. Raw sugar contains all the original molasses content. You can buy it as “sucanat”, or at Indian or Mexican markets. It’s similar to dark brown sugar.
sabrina cohen says
Can I use coconut sugar for this recipe? Thank you! Perfect recipe for my son’s bday!
Katy says
Love all these shots Dana! Especially the first one on the fork, and that one where you’re holding up the whole cake with your fingers. Eeek! Were there any close calls with dropping that one? I have horrible balance. This cake looks so mouthwatering and I love the addition of fruit puree!
That was all John. Fingers of steel. The poise on that guy…. ;D
Ali | Gimme Some Oven says
Now THAT is a chocolate cake. Looks amazing!!!
Thanks friend! It almost lives up to your carrot cake WOW-factor!
Kate says
This looks amazing! My daughter has quite a few food allergies and making delicious desserts for her has been tricky. Could you substitute anything in for the flour? I saw you mentioned almond flour in one of the comments, but we are nut free too. Basically we are gluten free, nut free, meat-eating vegans (if that makes any sort of sense)! Can’t wait to give this cake a try!
Kate, I totally understand where you’re at. I’d recommend going heavy on the GF flour blend since you can’t compensate with almond meal. Also, some GF oat flour might help break it up. If you can do eggs, throw an egg in there for binding. If not, add xanthan gum. Hope that helps!
Ceara @ Ceara's Kitchen says
The recipes you two share always have the best WOW factor! Sounds like a wonderful wedding with lots of nummy sweets (good on you two for holding out on sweets before then!). I pinned this before I even read the recipe. I so love the addition of fruit puree, cane sugar and coffee – my go to ingredients in every chocolate cake like dessert! Thanks for another great recipe!
Thanks Ceara! Fruit puree in baking is the best! It’s even better tasting (and way healthier) than oil, I think. The coffee sends it over the top. Hope you enjoy!
Meriem @ Culinary Couture says
Holy cake. That last shot seriously captures it’s moistness. Dropping everything to make this, no lie.
DO IT ;D
Marie Roald says
I have to say I am loving all your posts lately.. also, my best friend is a vegan and she is deffinately getting this for her birthday! I was wondering though, what size pan did you use?
Amanda @ Once Upon a Recipe says
I can barely even handle how good this cake looks. You are a vegan mastermind! Pinning and making ASAP!
Thanks Amanda! I take that as a massive compliment :D
Sophie says
Oh my gosh. My birthday is next week and I was trying to think of something I could make for dessert but still keep it somewhat healthy. DING DING DING we have a winner! I can’t get vegan butter though so I think I’ll use coconut whipped cream instead. NOMS. I’m so excited to make this. Thank you!!
Perfect! If I wasn’t photographing this cake, I probably would’ve just served it with coconut whip and fresh berries. Excellent choice! And early happy birthday, Sophie!
Katrina @ WVS says
Cake that changed your life?! OMG…I need this! Also, huge props for giving up sweets during your engagement. I’m getting married in August and feel like the closer I get to the wedding day, the more celebrations that happen, the most sweets I eat, etc….you’re an inspiration to cut back! xx
Right? I realized that would happen so we just cut them out to avoid temptation. For me, it’s all or nothing. Happy engagement!
Eva says
Can almond flour be replaced to make it gluten free?
Not all almond flour, but potentially a mix. This is just a loose recommendation, but I’d sub the all purpose with a mix of almond meal or flour, oats or oat flour, and a gluten free flour blend + a little xanthan gum for binding. Hope that helps!
Eva says
Thank you!
Jessica (bakecetera) says
my jaw just dropped!!! this cake is amazing.
Thanks Jessica!
Lexi @ Lexi's Clean Kitchen says
That is the most beautiful cake!
Thanks Lexi!!
Katie | The Surly Housewife says
This cake looks so delicious and stunning! The layers are perfect. To die for :)
Dixya @ Food, Pleasure, and Health says
this is just beyond perfect!!!!
Kate @Almond Butter Binge says
I LOVE coffee in chocolate cakes! It just adds so much depth and flavor. Now I’m torn which to make this weekend — this cake, or your previous vegan beet cupcakes! Have to bring a dessert to a baby shower, so maybe I’ll just make both and let them decide which is the most delicious :) Thanks, as always, for sharing.
Go with the cupcakes! Much easier for baby showers. Enjoy!
Kelli H (Made in Sonoma) says
Your layers are perfect, Dana! Good job!
Thanks Kelly! It was a labor of love ;D
Millie says
Oh wow this looks amazing! Chocolate is always a winner :) coconut milk works well in chocolate cake too :) x
Never tried it but I’m sure it does! Thanks for the tip, Millie :D
Leah says
Dana, to make this cake gluten free, would you suggest just using GF flour instead of all purpose? Are there other ingredients one needs to add if using GF flour to balance the recipe?
Hi Leah! I’d sub the all purpose with a mix of almond meal or flour, oats or oat flour, and a gluten free flour blend + a little xanthan gum for binding. Hope that helps!
Isabelle says
Hi, is it possible to give the specific amount of each for the GF version, cause I don’t want to make a mistake by guessing the amount and the result is not good in the end…thank you in advance!!!
miss agnes says
Oh my! A chocolate cake with no eggs, buttercream without butter. All I need to do is use gluten-free baking mix instead of wheat flour, and substitute rice milk for almond milk, and my kids will be able to eat it. I will definitely try this one out (and will not make the mistake of using coconut flour this time).
Perfect! Let me know how it turns out if you give it a go!
Tricia says
I used almond flour in same quantities. The cake was an epic failure. So frustrating because I am not sure what went wrong? Please help!
Renate says
Dit it work out?
Nakat Pchein says
This is in no way, shape, or form trying to offend anyone. I am just quite upset at the amount of ingredients I just wasted. I’ll have to go find someone to give this too.
Bee says
Omg….I was actually browsing another recipe and found this one. It was amazing, what in the world did you do that you did not have the same experience as everyone else. I followed the recipe to the tee and it was amazing. My husband was in cloud nine, I made for his B-day.
Laura says
I agree. If you’re going to post such a statement, why not share what went wrong, so we can help you figure out how to improve your baking techniques.
Ornelle says
No way I’m sorry that the cake did not turn out well for you , buttt I’ve make it twice now ; making my own apple sauce and on the second occasion my own almond milk. All I can say that everyone who has tasted it wants more and is asking for the recipe. It’s is beyond tasty . If you throw in a handful of sour cherries into the mix wow . O
Kimberley says
WHAT A GREAT IDEA! Do you add cherries to the mixture before baking?
Maco says
Maybe…you just didn’t make it right. I’ve done this cake holding a new born and with a 4 year old blabbing at me. and turns out AWESOME everr time. with coconut milk, almond, coffee, no coffee…etc.
To be fair Iam a professional cook. went to university for cooking…so…be fair with the recipe, maybe was you. ANd btw this one doesn’t recall beans. good luck.
Profan says
I know the comment I’m replying to is very old, but I was a) surprised the cake did not turn out well for anyone — I just made it for my vegan daughter’s birthday and I am a picky baker/baked goods eater and not a vegan myself yet I thought this was really very good and b) kind of taken aback by the tone. What is it with the internet that brings this out in people?
For the record: I cut the sugar down to one cup in the cake. With the (surprisingly good) frosting, that’s all you need if you like a rich cocoa/chocolate taste.
Ha! So kind. Thanks for sharing!
Rose Williamson says
Perfect Cake and buns ❤️
Jessica says
Did it work with gluten free flour?
BakerB says
Yes! I would like to know this as well please! I may just try it by substituting an all purpose GF baking flour and cross my fingers to hope for the best! Lol I don’t see why it wouldn’t work since the original recipe is just reg unbleached flour as long as it’s a cup for cup even trade but I may require a bit more liquid such a milk depending on how absorbent it is. That could be added easily very slowly and lightly
Hi! We would recommend subbing the all purpose with a mix of almond meal or flour, oats or oat flour, and a gluten free flour blend + a little xanthan gum for binding. Hope that helps!
Susan says
Any recommendations for the proportions of the flours?
Ariana says
I live in a country where I can’t get Almond Breeze, can I make something similar myself or substitute it with something else?
Any non-dairy milk will do! Rice, light coconut, or soy being the best subs.
anna says
Any reason why you can’t use homemade almond milk? It’s SO easy to make, so much cheaper and completely devoid of any non-food additives.
Of course you can! If you have homemade on hand, just use that.
Miriam says
It’s very easy to make your own almond milk. Just soak one cup of raw almonds in water for 8-12 hours. Rinse the almonds well with water after they are soaked. Put almonds with 4 cups of water in a blender with a few dates and a teaspoon of vanilla and a pinch of salt. Blend for a few minutes. Use cheese cloth or a milk nut bag to strain the almond bits out.
That’s all you need for almond milk with out the added chemicals.
Nicole seay says
How long is it good for in the frig? (Homemade almond milk ) will it seperate?
Heather says
I find it lasts about three days before it curdles, like buttermilk then, and I use it for pancakes , etc
KPlan says
You don’t want Blue Diamond almond milk anyway. She recommends them b/c they’re her sponsor (fair enough — gotta pay the bills somehow), but it has all kinds of fillers (like a carageenan and calcium carbonate) and the company is a BIG supporter of GMO foods.
Sara says
This cake is happening this weekend. Oh yeah! I can’t tell you how much I love your site and your vegan recipes. I know you’re not vegan but I so appreciate non-vegans who really embrace vegan recipes with no baggage. Thank you.
Oh, thank you Sara! That means so much. I try to embrace veganism as I go, naturally. I’m not ready to dive all in yet and maybe I never will be. But experimenting and trying to eat more vegan dishes has proved super enjoyable! Plus, vegan baking? Super fun (and you never miss the eggs, butter, milk, etc.).
Cheri Sturtevant says
Just wanted to say, I went vegan in Sept. of 2017 and have gone without oil in my food since then. I’ve lost 35# and have only 9# more to go to my goal weight. It’s been GREAT losing weight without counting calories or exercising ’til I dropped (without success!!!). I haven’t missed much of the things I used to eat on an omnivores diet. I DO, however, miss my CHOCOLATE!! This recipe will change my mind about going without chocolate! I have a friend coming to Michigan from North Carolina this weekend and I want to impress my vegan friend with a wonderful cake that she can eat AND BAKE (she’s a wonderful baker and I’m sure she’d like to eat some of her goodies without guilt or going without while others ENJOY the rewards of her talents)! Thanks for your recipes.
I got your recipes by happenstance and look forward to getting MORE VEGAN recipes to enjoy and with which to WOW my vegan friends!!!! Thanks, again!
Lisa @ Simple Pairings says
This looks fabulous. I love your commitment to making cake healthier. I can’t wait to try this! I bet the applesauce really brings a great texture. I do love a moist slice of cake – slightly dense is incredibly appealing to me!
Cake doesn’t have to be totally terrible for you. Glad you agree, Lisa!
Lyle says
I made this cake for my wifes’ birthday for the first time. It came out the BOMB!! When I told a friend of ours I was making a vegan chocolate cake, she said “Who is going to eat that?” I said “All of us” (family).
When it was done, half the cake was gone within :30 minutes. The very next day it was gone. I saved a piece for another friend. Told him I made the cake and he said he had to pray first. Told him it was vegan, he almost turned his nose up at it. Asked him how was it and he said it was Really good. No more egg cake for me!!
Wonderful news! thanks for sharing, Lyle!!
Meaghan says
Great looking cake, great hand modeling.
AGREED ;D
Abby @ The Frosted Vegan says
Yeah I’ll take ALL THE SLICES!
Lee says
My birthday is April 17th. Throw some candles on that baby and I got myself a winner!
Happy early birthday friend! I’d bake you a cake any day ;D
Soraya says
Hi Lovely!
Can I put this in my cupcake pan? If so, should I use the same quantities? 12 cupcakes… :D
Hi Soraya! 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!
Diantha says
I’ve made these into cupcakes and they turned out pretty great. The recipe will make 24 cupcakes, so if you want 12, I suggest you half the recipe. Bake them for 16-18 minutes and out comes beautiful and delicious chocolate cupcakes. ;)
Abbie @ Needs Salt says
This cake looks like pretty much the best. thing. ever. I love everything about it and just glancing at that ingredients list I can tell that it’s the most awesome chocolate overload ever. That buttercream!! See that little bowl of it in the background? Can I have that with a spoon? Please?
Pinning!
haha, you may. Thanks Abbie!
Adrienne | Appetites Anonymous says
I need this cake in my life. :)
We all do, friend.
Cate says
Hi – Just found your blog by searching for healthy granola bar recipes. :) Lot it! Question… I’ve only used coconut oil in solid form (or when I’ve needed it melted, it’s always been in the summer and the oil is already liquid). Do you measure the coconut oil in solid or liquid form? I want to make sure I get the proper measurements. Thanks! :)
Cara's Healthy Cravings says
This cake looks fabulously rich and delicious! I have a similar vegan chocolate cake recipe I always use and I swear it’s better than the standard chocolate cake recipe with butter and eggs.
janae @ bring joy says
“I swear it’s better than the standard chocolate cake recipe with butter and eggs.”
That’s the secret to vegan baking–I’ve discovered the same thing. Things just taste better without the butter & eggs (especially eggs), IMO!
Looks lovely Dana!
(& my birthday is next week…perhaps a chocolate cake is in store.)
Totally true! Early happy birthday, Janae! Enjoy this cake!
Claudia Arevalo says
Hello there can I substitute coconut sugar for cane sugar and if so how much can I use for the recipe?
Hi Claudia! Yes, that should work!
shai shai :) says
true :D
Diona Fulton says
I love this recipe ! I would like to make it again but into cupcakes…do you think it would transfer well or should I change anything other than the cooking times? Thank you!
lucia pulido says
I make them into cupcakes and they work great!
Diona says
I ended up making her vegan chocolate cupcake recipe and they were a big hit as well! More “cakey” than the super moist cake but they were awesome :) Good to know for next time!!
Tywana Wright says
Just what I was wondering!! Thank you :-)
Krista says
How long did you bake the cupcakes for?
Luci says
I just made it and I’m not sure I nailed it. I made 2 cakes, they feel and look very heavy… the frosting tastes pretty good! It’s my dauther’s 2nd birthday cake and, regardless, I’m proud I made it myself :)
Thanks for sharing this great recipe, practice makes perfect xo
Summer says
Help! Whenever I try to make the batter with the melted coconut oil the coconut oil solidifies as soon as I start mixing and cakes the beaters and separates from the batter! Suggestions??
Throw the bowl in the microwave and neat for 30 seconds!
1001donuts says
I had the same problem with the oil solidifying while beating. I was using a metal bowl and a metal beater so couldn’t put them in the microwave. I used a hairdryer to blow warm air onto the batter, bowl, and beater. After a few minutes, the oil melted again. Once melted, I beat again briefly, still aiming the hairdryer at the bowl. When I made this recipe, the batter never did get foamy, but the cake turned out great.
Raroshwky says
the only coconut oil who doesn’t solidify after been battered is the coconut oil publix brand, this one will stay melted all the time unless you put it inside the fridge
Jen C. says
That’s a great solution !
Claudia says
Hello there a quick question can I use coconut flour instead? If so would it be the same amount?
JIWA says
I put the mixing bowl on the stove–the oven is being heated to bake the cake. the bowl warms as the oven is heating. the coconut oil is being melted on a burner on the stove. I would put wet ingredients on the stove to warm as the oven heats–then, when the coconut oil is melted, they can be added to the dry ingredients. The Microwave will warm the one bowl, but I like to have all the ingredients warm without cooking them. I do a lot of cooking with coconut oil. It is pretty cold in No America so it doesn’t stay at liquid at room temp, like in the tropics. If you are using eggs for baking–I beat them up in a bowl and set them on the stove to warm as well–works fine. I can’t wait to try this recipe–but I would skip the frosting and just eat the cake!
Limu says
I too use the heat from a pre-heating oven to warm ingredients, as I don’t own a microwave.
Isis says
Help please!!i trireme making the recipes but the cake tastes as if it’s missing something maybe I should have put the coffee instead of more milk? Also, the buttercream does not look light and fluffy like the one in the picture.instead it looks more like a fudge
Jhawk says
As far as the frosting, don’t use melted butter….use softened butter that has been sitting out. Makes a world of difference. Also if you have an electric mixer that will help.
Leigh Ann Stewart says
I had the same problem. It whipped up great in the kitchen aid though i needed much more powdered sugar than the recipe called for, but then seemed to just deflate as i was frosting the cake. It actually tore the cake and sort of melted all over the place. I used softened butter and i am an experienced baker so really not sure what the problem was. The cake came out great!
Ivette says
I have found that it also depends on the temperature of the other ingredients so I try to be sure they are at room temp or pop in microwave for a few seconds, especially the applesauce and milk. Hope this helps.
Cassie says
I use room temp milk. I buy a couple of shelf stable almond milks or soy milks for this purpose. It doesn’t cool the heated oil too much.
Ilizabeth Hess says
uber eats! can’t wait to try \(^_^*)/
sheekie says
Dana, I’ve tried a few of your recipes without fail (ahem, especially those biscuits…..YUM). After searching various vegan recipes, this is the cake I’m going to make today for my BIG 40!!!! Thank you for yummy recipes!
Ella says
do you mind sharing your recipe i would love to make it for my friends birthday coming up! :):)
Elaine Lemmer says
Cara, I went to your site but didn’t see the chocolate cake recipe. Don’t you share it?