This one-bowl vegan chocolate cake is rich, sweet and easy to make.
It’s perfect for special occasions and for the chocolate lover in your life.
This tender cake slices best when it’s slightly chilled.
Photo: Jennifer Causey
Lightly coat a 9-by-13-inch baking dish with baking spray.
Combine chocolate chips and hot coffee in a large bowl; let stand for 2 minutes.
Stir until the chocolate is melted, about 1 minute.
Add oil, almond yogurt, applesauce and vanilla; whisk until smooth.
Spoon the batter into the prepared pan.
Bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes.
Let cool completely in the pan on a wire rack, about 1 hour.
Increase speed to medium-high and add water and vanilla, beating until smooth, about 2 minutes.
Spread the frosting on top of the cooled cake.
Chill the cake for 1 hour before slicing.
To make ahead
Cover and refrigerate for up to 1 day.
Let stand at room temperature for 30 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
