One Bowl Vegan Chocolate Cake with Ganache Icing

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There is plenty of moist chocolate cake recipes out in the world. This is of course, another one, BUT how many easy classic chocolate cake recipes have you come across that are not only soft but mouth watering and easy to prepare? Great for special occasions, birthday celebrations or if you live in my house, a Tuesday afternoon.

Reasons why this cake is so good?

• It can be prepped in one large bowl (two if you don’t feel like washing out the cake batter bowl to make your ganache icing) & one cake pan. Or skip the icing altogether and top with powdered sugar!
• When that rich chocolate craving hits, this is done (with one of my favorite frostings) in under an hour & expect rave reviews from loved ones.
• It pairs well with the ice cream of your choosing. I usually prefer vanilla, specifically So Delicious Very Vanilla Cashew Milk or if I’m feeling a little wild, Nadamoo Mint Chip.
• It is on the “healthier” side with coconut sugar, coconut milk and avocado oil!
• Pro Tip: My favorite Chocolate to use for this is one of these (or a combo of both!):

My fav Dark Chocolate Chips

My fav Semisweet Chocolate Chips

Print Recipe

One Bowl Vegan Chocolate Cake with Ganache Icing

Prep Time5 minutes mins

Cook Time30 minutes mins

Course: Dessert

Cuisine: American

Keyword: baking, cake

Servings: 16

Ingredients

• 175 g all purpose flour
• 190 g coconut sugar
• 20 g cacao powder (or sub unsweetened cocoa powder)
• ¾ tsp Himalayan pink salt
• ½ tsp espresso powder
• 1 tsp baking soda
• 1 ½ tsp pure vanilla extract (not imitation)
• 65 g avocado oil (or vegetable oil of choice)
• 15 g apple cider vinegar
• 225 g cold water (or cold almond milk)
• Handful chocolate chips to top unbaked cake
• 125 g semisweet chocolate chips
• 125 g dark chocolate chips
• 110 g full fat coconut milk
• pinch Himalayan pink sea salt (to taste)

Instructions

• Preheat oven to 350F. Lightly grease a 8″-9″ square or round pan. For best results, line bottom of pan with parchment paper by tracing pan shape onto parchment and cutting to fit pan.
• Whisk all of the wet ingredients together in a microwave safe bowl. In the same bowl, place a sifter over the wet ingredient bowl and start adding all dry ingredients to the sifter. Sift the dry ingredients into the wet and then whisk to incorporate until it is thoroughly combined & there are no more dry bits at bottom of the bowl. This should not take longer than a minute of whisking.
• Pour the cake batter into the prepared pan and top with your desired allotment of chocolate chips. Bake the cake for 30-35 minutes or until a cake tester inserted into the center of the cake comes out clean or with a few crumbs still clinging to it (the toothpick should not look wet). Pull cake from oven.
• While the cake is baking, prepare the ganache. Wash & dry out the batter bowl, place coconut milk and chocolate chips into bowl. Microwave in 30 second increments and stir thoroughly after each increment until the chocolate is fully incorporated into the milk and there are no chunks of chocolate. Absolutely do not over microwave this as it can become grainy very quickly. Add pinch of salt to taste. Let sit until cake is baked (or put in fridge to firm up if too runny). You want a honey-like consistency.
• Spread icing to your liking and top with additional chocolate chips or shavings for decoration or a little crunch. Eat now or refrigerate until desired frosting firmness texture is right for you!
• Store wrapped in plastic wrap and keep in a cool, moisture free place in an airtight container.

Notes

*Notes: Can also be made into cupcakes using cupcake liners (or mason jars!) and a muffin tin. Bake 18-20 minutes or until cake tester comes out with a few moist crumbs (not wet).