Moist Vegan Chocolate Cake with Chocolate Glaze

Moist Vegan Chocolate Cake with Chocolate Glaze


"This cake is very moist and rich--I like to use Ghiradelli dark chocolate for the cake and glaze. My friends and family love it!"
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50 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 square pan or a round pan.
  2. Combine the apple cider vinegar and almond milk in a bowl. Let stand until curdled, about 5 minutes. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, salt, cinnamon and coffee. In a separate bowl, beat together the almond milk mixture, melted chocolate chips, banana, coconut oil and vanilla until the banana is incorporated and the mixture is smooth. Pour the wet ingredients into the dry ingredients and stir just until blended. Pour the mixture into the greased pan.
  3. Bake in the preheated oven for about 35 minutes or until an inserted toothpick comes out mostly clean. Meanwhile, make the glaze--in a medium saucepan over low heat combine the confectioner's sugar, cornstarch, chocolate chips, vanilla, almond milk and coconut oil and stir constantly until the chocolate chips are melted and the mixture is smooth. Add more confectioner's sugar for more thickness or almond milk for more of a glaze.
  4. Cool in the pan set over a wire rack and top with the glaze.


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