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Vegan Chocolate Cake

Vegan Chocolate Cake and Chair Yoga

My new go-to chocolate cake for all birthdays and celebrations. The secret touch is in the coffee!
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Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Dessert
Cuisine Vegan
Servings 1 layer cake


For the Cake

  • 1 c. coffee, freshly brewed
  • 1/3 c. coconut oil, melted
  • 1 c. almond milk, unsweetened
  • 2 tsp. apple cider vinegar
  • 2 and 1/2 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. cocoa powder
  • 1 and 1/2 c. sugar
  • 1 tsp. vanilla

For the Icing

  • 3/4 c. vegan butter
  • 2 and 3/4 c. powdered sugar
  • 4 tbsp. cocoa powder
  • 5 tsp. almond milk


For the Cake

  • Preheat the oven to 340 degrees, and spray two 9" cake pans with coconut oil or flour. (see notes)
  • Brew the coffee, set aside one cup, and let slightly cool.
  • In a medium bowl, combine the almond milk with the vinegar, and set aside.
  • In a large bowl, combine the flour, baking soda, salt and cocoa powder.
  • Add the coffee, sugar, melted coconut oil and vanilla to the almond milk. Stir until the sugar clumps are removed.
  • Slowly pour the coffee mixture into the flour mixture, removing all clumps.
  • Pour batter into the cake pans, and bake for 30 minutes, or until a toothpick comes out clean.
  • Remove the cakes from the oven and cool completely before icing the cakes.

For the Icing

  • Place the butter in a medium bowl and slowly begin adding the powdered sugar, about 1/2 cup at a time. Using a handheld mixer, mix the sugar into the butter fully before adding in more sugar. Then begin adding the cocoa powder and almond milk. Go slowly with the almond milk - you might want to add less (or more) depending on the consistency you prefer.
  • Run a butter knife around the edge of the two cake pans, and then turn one of them upside down to remove the cake. Place the cake on a platter, and begin icing the cake. Top with the remaining cake, and ice the top and sides of the cake.
  • Enjoy immediately! The cake will last for about 2-3 days at room temperature.


My oven heats high, so these past several cakes I've set it at 340 degrees. This ensures that the outer edge of my cakes don't crisp up. All this means is that you'll be baking your cakes a little longer. If you choose to set your oven at 350, test your cakes after 24-26 minutes to see if they are ready.
P.S. - This recipe makes fantastic cupcakes, too! You'll get 24 delicious cupcakes - just reduce the cooking time to 20 minutes.
Tried this recipe?Let us know how it was!