The Best Ever Vegan Chocolate Cake: This easy one-bowl "wacky cake" from the Great Depression is made without butter or eggs but is still rich, moist, and soooo good!
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Ingredient
– 1 1/2 cups flour ~ fluff up the flour first, scoop it and then level off– 1 cup sugar– 3 Tbsp unsweetened cocoa powder– 1 tsp baking soda– 1 tsp salt– 1 cup water– 5 Tbsp vegetable oil– 1 Tbs white vinegar– 1 tsp vanilla extractCOCONUT FROSTING– 3 Tbsp thick coconut milk ~ skim the top off of a can of full fat coconut milk, or look for coconut cream– 3 cups maybe more confectioner's sugar– sweetened shredded coconut for garnish
Ingredient
Heat the oven to 350F. Mix the cake mix with a whisk, then spread it out in an 8x8 baking pan.
Step 1
Step 1
Instructions
You should bake the cake for about 30 minutes, or until it has risen and a knife stuck in the middle comes out clean.
Step 2
Step 2
Wait until the cake is cool to frost it. To make the frosting, slowly add the sugar to the coconut cream while beating it together until it's smooth enough to spread.
Step 3
Step 3
As you go, you might want to add more sugar or cream. You can make the icing taste like vanilla, but I chose not to.
Step 4
Step 4
After the cake has cooled, put the filling on it and then add the shredded coconut right away.