This one-bowl dessert is rich, intensely chocolatey, and just so happens to be vegan. Rather than using butter or eggs, it gets its rise from a fizzy mixture of vinegar and baking soda, keeping the cake spectacularly soft and oh-so-moist. Trust us, no one will ever guess that this is dairy-free. It’s our go-to recipe to bake for birthday celebrations, to bring to parties, or anytime we need some chocolate cake in our lives, and we just had to include it in the Dessert chapter in our book.

Chocolate Puddle Cake [Vegan]

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Cooking Time

30

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Ingredients

For the Cake

  • 1 tablespoon vegan butter, to grease the pan
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 5 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons vegetable oil
  • 2 tablespoons white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup water

For the Frosting

  • 5 tablespoons unsweetened cocoa powder
  • 1 1/4 cups powdered sugar
  • 1/2 cup vegan butter, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 to 2 tablespoons milk of your choice, if needed to thin
  • vegan rainbow sprinkles, for garnish, if desired
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Preparation

  1. Preheat the oven to 350°F. Grease an 8- or 9-inch round cake pan with vegan butter. Line the bottom of the pan with a circle of parchment, and set aside.
  2. In a large bowl, sift together the flour, sugar, cocoa, baking soda, and salt, and whisk until evenly mixed. Add the oil, vinegar, vanilla, and water, and stir just until blended to avoid overmixing. Pour the batter into the prepared cake pan and bake until a toothpick inserted into the center comes out clean with a few crumbs sticking to it, 25 to 30 minutes. Let the cake cool in the pan for 5 minutes, then invert onto a wire rack, peel off the parchment paper, and let cool completely.
  3. In a medium bowl, sift together the cocoa and powdered sugar to remove any lumps. In a large mixing bowl, blend the vegan butter on medium-high speed until light and fluffy. Add the cocoa mixture to the bowl with the butter, then add the vanilla, and blend on medium-high speed until creamy. If the frosting seems too thick, add milk 1 to 2 teaspoons at a time and blend until smooth and spreadable.
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