I have shared this recipe for Easy Vegan Chocolate Cake a zillion times before
But it’s always been “in something” else
Meaning I never just showcased the actual cake in all of it’s wonderful simplicity
Usually I use this recipe as the base canvas to construct all my fabulous layer cake creations
Like the Almond Joy Cake or the Chocolate Raspberry Truffle Cake or the Cookie Butter Crunch Cake or the Copy Cat Girl Scout Samoa Cake!
So today I thought let me keep it simple and just show how amazing this cake is as a sheet cake
But it can be done in just about an hour
Yes, all of it.
Including the lower sugar fudge icing I have revised from my bakery days!
I have taken out about 2/3 of the sugar from the original recipe that I used when I owned my bakery!
Maybe it’s my old age speaking, but I just can’t stomach all that sugar anymore!
Nor is it necessary since this new version is so perfect!
So let’s get right to it for this super easy chocolate cake recipe
That happens to be a one bowl mix too!
Ok it’s a two bowl mix if you count the icing!
You really don’t need to pull out the Kitchen Aid mixer, unless of course you want to
But even the fudge icing can be made easily by hand!
So if you have a large bowl, a whisk and some basic baking ingredients you are half way there
The only other thing you need is about one hour and some friends to share this cake with!
Did I also mention there are no weird obscure ingredients like specific egg replacers?
This cake is an upgraded spinoff of the Great Depression Wacky Cake that I’m sure you have at least heard of.
I am using strong brewed coffee in place of the typical water you are used to see in in a recipe like this
Don’t let that deter you!
Did you know that coffee and chocolate are the ultimate soulmates?
The addition of coffee versus water in chocolate recipes will not make your recipe taste like coffee at all
But instead it brings out the very best the chocolate has to offer!
Bringing out the very best in the chocolate like any good soulmate will do!
But I do understand if you do not want to use coffee in your recipes
I’m just not quite sure you understand what you are missing!
But anyway if that is you, you can simply replace the coffee with water here.
Alright enough of me trying to sell you a cuppa Joe
Let’s get to this recipe!
For More Recipes Using This Awesome Chocolate Cake Recipe, Click the links below:
One quick note before we get started, many of you will question the type of cocoa powder to use here
Be sure to use Natural Unsweetened Cocoa Powder and NOT Dutch Process.
I know many of you will be opposed to using coffee in this recipe since maybe you just don't have it or you think the cake will end up tasting like coffee. This is not true, coffee & chocolate are flavor enhancers - the coffee brings out the best in the chocolate and you will not taste a bit of coffee! But of course you can replace it will water.
I am baking this cake in a 9" x 13" cake pan, but this recipe will also make 2- thick 8" round cakes as well as 9" cake pans equally well.
Basically any cakes pans will work and cupcakes too, just fill your pans ¾ full no matter what the size and bake at the same temperature as listed in the recipe.
The bake time may vary depending on what pans you are using
- For the Cake Recipe
- All Purpose Flour 3 cups (375g)
- Natural Cocoa Powder 8 Tablespoons
- Granulated Sugar 2 cups (400g)
- Salt 1 teaspoon (6g)
- Baking Soda 2 teaspoons
- Apple Cider Vinegar 2 teaspoons
- Vanilla Extract 2 teaspoons
- Vegetable Oil ¾ cup (177ml)
- Strong Brewed Coffee 2 cups *see note above
- For the Fudge Recipe
- Granulated Sugar 5 Tablespoons (63g)
- Water 5 Tablespoons (75ml)
- Corn Syrup 2 Tablespoons (40g) (30ml)
- Unsweetened Cocoa Powder 1 Cup (90g)
- Coconut or Vegetable Oil 2 Tablespoons (27g) (30ml)
- Corn Syrup 4 Tablespoons (80g) (60ml)
- * you can sub glucose, agave or golden syrup here
- Vegan Butter softened 8 ounces (2 Sticks) (226g)
- Vanilla Extract 2 teaspoons
- Confectioner's Sugar or Icing Sugar 3 cups (320g)
- Prepare your cake pans with professional bakery pan grease and a parchment paper liner
- Preheat the oven to 350°F
- In a large mixing bowl combine the flour, baking soda, salt and sugar. Whisk to combine well
- In another mixing bowl combine the cocoa powder with the hot coffee and whisk smooth
- Add the Vegetable oil, vanilla extract and vinegar, then add all the liquids to the dry ingredients in the large mixing bowl.
- Whisk vigorously to combine well, the batter will seem thick at first but be sure to keep whisking smooth
- Pour all the batter into your prepared pan(s)
- bake immediately in a preheated 350°F oven for approximately 40 minutes for the 9" x 13" pan or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan(s) until you can easily touch them without burning yourself.
- Then flip the cake(s) out onto a cooling rack to cool to cold.
- While the cakes are baking, prepare the fudge icing:
- In a small pot on the stove, combine the first 3 ingredients and bring to a boil.
- Pour the sugar syrup into the cocoa powder and whisk smooth
- In the bowl of your Kitchen Aid mixer fitted with a paddle attachment, or in a large mixing bowl with a hand beater, add the cocoa powder and the vanilla extract
- Next add the Vegetable oil or Melted Coconut Oil and the additional measure of corn syrup
- Next add the softened vegan butter and mix well..
- Add the sifted confectioners sugar and mix until smooth.
If you are icing and or filling your cake, the type of icing & filling will determine if it needs refrigeration
Don’t forget you can make your own vegan sprinkles too!