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Vegan Chocolate Cake with Vegan Chocolate Frosting

Prep Time:

30 minutes

Cook Time:

35 minutes


8 slices



About the Recipe

I love The Loopy Whisk, and I used her vegan chocolate cake recipe as a base because it didn’t require aquafaba, which is cooked chickpea juice, as an egg replacement. Chickpeas are a legume and we have severe food allergies in our house to legumes so I needed something without that. You'd be amazed at how good this cake tastes and feels in your mouth. It isn't dry or crumbly though it does form a bit of a "crust" which you can cut off, especially if you are frosting the whole cake.



  • 3 1/2 oz allergy-free chocolate chips (I like Enjoy Life brand or Trader Joe’s)

  • 1/4 cup coconut oil

  • 2 cups + 2 tbsp plain all-purpose flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/4 cup cocoa powder

  • 1/4 tsp salt

  • 1 cup  sugar

  • 1 cup coconut milk

  • 1/2 cup warm water

  • 1 tbsp lemon juice


  • 2 sticks of plant-based “butter” 

  • 4 cups of powdered sugar

  • 1 tbsp coconut milk

  • 1 tsp of vanilla extract

  • ½ cup of cocoa powder

  • ½ cup of melted allergy-free chocolate chips


  1. Preheat oven to 355 degrees.

  2. Prep two six-inch round cake pans with parchment paper and coconut oil. The Loopy Whisk recipe calls for one 8-inch round pan, which works too, but I wanted to make a layer cake.

  3. Mix dry ingredients. Set aside.

  4. Melt chocolate chips and coconut oil in microwave safe bowl, starting at 45 seconds, stirring, and then 10 seconds at a time if needed until completely smooth. Set aside to cool.

  5. Mix coconut milk, warm water, and lemon juice then slowly mix into the dry ingredients.

  6. Mix the cooled, melted chocolate into the batter until smooth but don't overmix.

  7. Pour the batter evenly into both prepped pans.

  8. Bake for 30 minutes or until a toothpick comes out clean.

  9. Once baked through, set aside to cool for 10 minutes, and then release from pans to cool completely on a cooling rack.

  10. While the cake is baking/cooling, make your frosting.


  1. Melt your ½ cup of chocolate chips and set aside to cool.

  2. Beat the sticks of butter in a stand mixer with the paddle attachment on medium high until light and fluffy, about 8 minutes.

  3. Turn off the mixer and sift your powdered sugar into the butter, one cup at a time. Scrape down the sides of the bowl between additions.

  4. Add in sifted cocoa powder and mix until incorporated.

  5. Add in coconut milk and vanilla as it mixes.

  6. Lastly, add in the melted chocolate chips.

  7. Turn mixer to medium high and let it whip for 10 minutes until it is a delicious chocolatey fluff. Adjust for sweetness as desired by adding more sifted powdered sugar.

  8. Decorate as desired!

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