This vegan chocolate cake is fudgy, super moist, ultra chocolaty and is topped off with an easy whipped chocolate ganache frosting! Can be made gluten-free, whole wheat or with all-purpose flour.

Prep Time: 30 minCook Time: 20 minReady in: 2:50 h
Yield: 12 slices
For the whipped ganache frosting:
1 2/3 cups (283 grams) semi-sweet chocolate, chopped or chips (make sure to use vegan chocolate like Enjoy Life)
1 cup (240 milliliters) canned full-fat coconut milk
up to 1/4 teaspoon salt
For the cake:
1 1/2 cups (355 milliliters) water
1 1/2 teaspoons white vinegar or apple cider vinegar
1/2 cup (113 grams) olive oil, melted coconut oil or another oil of choice
2/3 cup (133 grams) brown sugar or coconut sugar
1/2 cup (100 grams) granulated sugar or raw sugar
2 teaspoons vanilla extract
1 1/2 cups (207 grams) Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for a GF version or 1 1/2 cups (188 grams) whole wheat flour, white whole wheat flour or all-purpose flour for a non-GF version
1/2 cup (58 grams) cocoa powder
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt


Note that the frosting needs about 2 hours to chill.
Prepare the frosting:
In a medium or large sauce pot (one big enough for you to use your mixer in), mix together the chopped chocolate and coconut milk. Turn the heat to low and while stirring occasionally, melt the mixture. When no more lumps remain, stir in the salt (I like 1/4 teaspoon but you may want less). Place the pot on a trivet and put in the refrigerator to chill for 1 1/2 – 2 1/2 hours or until the mixture is cold and has thickened quite a bit (so that it’s no longer pourable).
Prepare the cake:
Preheat the oven to 350 °F (175 °C) and line two 8″ round cake pans with a piece of parchment paper on the bottom. Grease the sides of the pans with baking spray or coconut oil.
In a large mixing bowl, stir together the water, vinegar, oil, brown sugar, granulated sugar, and vanilla extract.
In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Add this to the wet mixture and stir just until combined. It will be almost as thin as water.
Divide the batter between the two pans (about 495 grams of batter in each pan) and bake for 20 minutes or until a toothpick inserted in the middle comes out clean or with some moist crumbs (not raw batter). Let cool for 5 minutes and then turn out onto a wire rack to cool completely.
Once cooled, finish making the frosting.
Remove the chilled ganache from the refrigerator and using an electric mixer (you could also transfer it to a stand mixer), beat the ganache until light and fluffy, about 2 minutes.
Spread about 2/3 cup of frosting between the two layers of cake, 1/2 cup on top and the remaining on the sides. There’s about 2 cups of frosting.
Keep covered and refrigerated for up to 3 days.