The easiest chocolate cake you will ever make! This vegan chocolate cake comes together in one bowl and is the perfect single layer cake for all occasions. Topped with my best vegan chocolate buttercream frosting this cake is rich, decadent and perfectly soft.
Prep Time 10minutes
Cook Time 30minutes
For the Chocolate Cake:
1 and ¼ cups plain flour
For the Chocolate Frosting:
¼cup (60 grams)dairy-free butter
Preheat the oven to 180°C and grease and line a square 9x9 inch (23x23 cm) cake pan with baking paper and oil spray.
In a large bowl whisk together the sugar, canola oil and vanilla. Sift together the flour, cocoa powder and baking powder directly into the bowl. Slowly add the almond milk a little at a time, whisking through completely each time before adding more.
Once the batter has come together, pour into the prepared baking pan and bake for 30 minutes or until a skewer inserted comes out clean. Let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
Make the frosting by beating the dairy-free butter and vanilla together using an electric mixer or a stand mixer with the paddle attachment fitted. Add in cocoa powder and 1 cup of the icing sugar. Continue beating until creamy. Add in the extra cup of icing sugar and about a tablespoon of milk. Continue beating until it becomes smooth and creamy. Add more milk if needed to reach the desired consistency. Add salt to taste if it’s a bit too sweet.
Using a cake knife or spatula, spread the frosting over the top of the cooled cake and decorate with sprinkles if desired.
You can also cook this in a 9 inch round cake tin.I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.Not from Australia? Check out my US Conversion Guide.