Vegan Chocolate Cake with Fluffy Vegan Vanilla Buttercream
  • vegan chocolate cake with fluffy vegan vanilla buttercream
  • yields one quarter sheet pan cake
  • cake:
  • ingredients
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup water
  • frosting:
  • 1 cup nonhydrogenated shortening
  • 3½ cups powdered sugar, sifted if clumpy
  • 1½ teaspoons vanilla extract
  • ¼ cup plain soy milk or soy creamer
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a quarter sheet pan or a 9x5 inch loaf pan
  2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 20-25 minutes- or until a cake tester comes out clean. Remove from oven and allow to cool.
For frosting:
  1. Beat the shortening until fluffy. Add the sugar and beat for about 3 more minutes.
  2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
*Note- the original recipe is for a 9x5 loaf pan and suggests baking it 45 minutes. Since my version is baked in a thin pan- it will take much less time. I recommend peeking at 20 minutes and then every few minutes after that if you need more time. My oven runs hot!
Recipe by The Baker Chick at