1-Bowl Vegan Chocolate Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
One-bowl vegan chocolate cake is a moist, fluffy, richly chocolate layer cake with vegan buttercream frosting, made without eggs or dairy. It comes together quickly with simple pantry ingredients and rivals traditional cakes in texture. This is an impressive dessert that happens to be vegan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 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
- 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))
- ~1/4 cup unsweetened original Almond Breeze Almond Milk
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 449mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 410mg
- Calcium
- 104mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 449MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.