This quick, family-sized chocolate cake is perfect for satisfying a chocolate craving without a lot of fuss. The cake and frosting are both egg- and dairy-free, so it’s a great option for vegan guests or anyone avoiding animal products. I prefer a smaller cake like this to reduce waste; if you can’t finish it within three days, slice and freeze portions, then thaw in the refrigerator or at room temperature when you’re ready to enjoy them.
The frosting is simple and glossy: melted chocolate and coconut oil combined with nondairy milk and cocoa powder creates a smooth finish that spreads easily over a cooled cake. Whether you need a dependable everyday dessert or a quick vegan treat for company, this recipe comes together in minutes and reliably delivers rich chocolate flavor.
Because the recipe uses no eggs or dairy, it’s fully vegan. It’s an excellent holiday or weeknight dessert when you want a moist, tender cake without animal ingredients.
What You’ll Like About This Recipe
Completely vegan. No eggs or dairy, yet the cake stays moist and tender.
Simple, pantry-friendly ingredients. Coconut oil, cocoa powder, and vinegar keep the ingredient list short and easy to source.
Quick and reliable. Everything mixes in one bowl and bakes to a light, flavorful cake.
Ingredient Notes
- Granulated sugar: Sweetens the cake and helps retain moisture.
- Coconut oil: Adds richness; melt it before mixing for an even batter.
- Water: Keeps the batter pourable and helps the leavening develop.
- Vanilla extract: Enhances the chocolate flavor with warmth and aroma.
- All-purpose flour: Gives the cake structure and tenderness.
- Unsweetened cocoa powder: Use natural cocoa for a deep chocolate taste.
- Baking soda: Reacts with vinegar to give the cake lift and a light crumb.
- Salt: Balances sweetness and brings out the chocolate notes.
- White vinegar: Activates the baking soda for a proper rise in this egg-free batter.
- Vegan chocolate chips: Melt into the frosting—check labels to ensure they’re dairy-free.
- Coconut oil (frosting): Helps the frosting set with a subtle richness.
- Nondairy milk: Thins the frosting to a smooth, spreadable consistency.
- Cocoa powder (frosting): Boosts chocolate intensity.
- Powdered sugar: Adds sweetness and helps create the right frosting texture.
Steps to Make Chocolate Coconut Oil Cake and Frosting
- Preheat the oven and prepare an 8-inch square baking pan.
- Whisk together the sugar, melted coconut oil, water, and vanilla until combined.
- Add the flour, cocoa, baking soda, and salt; whisk until the dry ingredients are fully blended into the wet mixture.
- Stir in the vinegar, mix briefly, and pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a rack.
- For the frosting, melt the chocolate chips with the coconut oil over simmering water until smooth, then remove from heat.
- Beat in the nondairy milk, cocoa powder, vanilla, almond extract (if using), and a pinch of salt.
- Gradually add confectioners’ sugar until the frosting reaches a soft, spreadable consistency.
- Spread the frosting over the cooled cake and store covered.
Pro Tip:
Add the vinegar last and get the cake into the oven quickly—this activates the baking soda and helps the vegan batter rise properly for a tender, even crumb.
Recipe Variations
- Mocha cake. Stir 1/2 to 1 teaspoon espresso powder into the dry ingredients for a coffee-kissed chocolate flavor.
- Coconut lovers’ version. Fold 1/2 cup shredded coconut into the batter for added texture and coconut flavor.
- Nut-free frosting. Omit the almond extract for a straightforward, nut-free chocolate topping.
- Gluten-free option. Substitute a 1:1 gluten-free flour blend for the all-purpose flour for similar results.
- Richer frosting. Add an extra tablespoon of cocoa powder to intensify the chocolate in the frosting.
Serving Suggestions
- Serve with fresh berries or sliced strawberries to cut the richness with brightness.
- Pair with coffee, almond milk, or hot cocoa for a cozy dessert pairing.
- Add toasted coconut flakes on top for extra crunch and flavor.
- Finish with a light dusting of cocoa or powdered sugar before serving if desired.
How to Store
Room temperature: Keep the frosted cake covered for up to 3 days.
Refrigerate: If your kitchen is warm, refrigerate to keep the frosting firm; bring the cake back to room temperature before serving for best texture.
Freeze: Wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw completely before frosting.
Chocolate Coconut Oil Cake and Frosting (Vegan)
Diana Rattray
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Ingredients
- Baking spray for the pan
For the Cake
- 1 cup granulated sugar
- ½ cup coconut oil, melted
- 1 cup water, cool
- 1 ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp white vinegar
For the Frosting
- 2 ounces semisweet chocolate chips, for vegan, check the label
- 1 ½ tbsp coconut oil
- ¼ cup nondairy milk
- 4 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp almond extract
- Dash salt
- 3 to 4 cups confectioners’ sugar
Recommended Equipment
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Electric hand mixer
Instructions
For the Cake:
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Preheat the oven to 350 F.
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Lightly spray an 8-inch square baking pan with baking spray.
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In a mixing bowl, whisk together the granulated sugar, melted coconut oil, water, and vanilla until blended.
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Add the flour, cocoa, baking soda, and salt; whisk until combined.
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Stir in the vinegar, pour the batter into the prepared pan, and bake for 30 to 35 minutes or until a toothpick comes out clean.
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Allow the cake to cool in the pan on a rack before frosting.
For the Frosting:
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Place the chocolate chips and coconut oil in a heatproof bowl over simmering water. Stir until melted and smooth, then remove from heat.
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Beat in the nondairy milk, cocoa powder, vanilla, almond extract (optional), and a pinch of salt. Add confectioners’ sugar gradually until the frosting is soft and spreadable.
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Spread the frosting over the cooled cake and serve.
Nutrition