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    Home » Recipes » Vegan Cakes and Pies

    Bryanna's Light & Easy Chocolate Cake with Fluffy Vegan Icing

    Published: Jul 13, 2012 · Updated: Oct 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This delicious cake is rich, decadent, and delicious! Bryanna's Light & Easy Chocolate Cake with Fluffy Vegan Icing will become your new go-to cake for parties, social gatherings, and rainy-day surprises.

    chocolate cake with vegan icing

    This cake is tender, light, and fat-free! Just remember that fat-free treats don't keep very well, so freeze your leftover cake after a day or two.

    This cake is also super easy to make! But make sure to use pastry flour and a bundt or tube pan. Fat-free cakes don't work well when baked in a flat pan, I find. Additionally, you can make a white or cocoa icing to top your cake.

    How to Make Bryanna's Light & Easy Chocolate Cake with Fluffy Vegan Icing

    1. Preheat oven and grease and flour pan.
    2. Blend wet ingredients til smooth.
    3. In another bowl, whisk together dry ingredients.
    4. Mix dry & wet together and pour into pan.
    5. Bake until done.
    6. Remove from pan and let cool on rack.
    7. Make icing and chill before using.
    8. Frost cake.

    Full directions for how to make Bryanna's Light & Easy Chocolate Cake with Fluffy Vegan Icing are in the printable recipe card below.

    vegan chocolate cupcakes or cake with vegan icing

    Bryanna's Light & Easy Chocolate Cake with Fluffy Vegan Icing

    Bryanna's Light & Easy Chocolate Cake with Fluffy Vegan Icing will become your new go-to cake for parties and rainy-day surprises.
    5 from 1 vote
    Print Pin Rate Email
    Course: Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Chocolate Cake with Fluffy Vegan Icing, vegan chocolate cake, vegan dessert, vegan icing
    Total Time: 1 hour 30 minutes
    Servings: 12
    Calories: 196kcal
    Author: Veg Kitchen

    Ingredients

    Cake

    • 8 ounces medium-firm tofu or extra-firm silken tofu, drained and crumbled
    • 1 cup brown sugar or Sucanat
    • ½ cup water or liquid coffee or coffee substitute
    • 1 tbsp cider vinegar
    • 1 tbsp pure vanilla extract
    • ¾ cups whole wheat pastry flour
    • ½ cup white pastry flour
    • 6 tbsp organic unsweetened cocoa
    • 1 tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt

    Icing

    • ½ cup nondairy milk
    • 2 ½ tbsp white unbleached flour
    • ¼ tsp agar powder
    • 1 ½ tbsp Earth Balance regular, not whipped
    • ½ cup vegan sugar
    • ½ tsp pure vanilla extract
    • 1 pinch salt

    Chocolate Icing

    • 4 tsp organic unsweetened cocoa
    US Customary - Metric

    Instructions

    Cake

    • Preheat the oven to 325°F, and grease and flour ⅛" tube or bundt pan.
    • Blend the wet ingredients til smooth.
    • In another bowl, whisk the dry ingredients together.
    • Add the wet mix and whisk in just until blended.
    • Scrape batter into prepared pan.
    • Bake cupcakes for 20 to 25 minutes; cake 45 minutes, or until a toothpick inserted in the center comes out clean.
    • Remove cake from pan carefully, and let cool on rack.

    Icing

    • Whisk non-dairy milk into flour and agar in a small saucepan until smooth. You can use a hand immersion blender if you wish, or even run it through the blender.
    • Heat and stir the agar mixture until it boils and thickens.
    • MICROWAVE OPTION: Whisk the flour, agar and milk in a microwave-proof bowl. Microwave for 45 seconds, whisk, and repeat twice, or until thick.
    • Let mixture cool completely. You can place it in a small bowl inside of a larger bowl of cold water to speed up the process. While cooling, the mixture will get quite stiff—don't worry!
    • With an electric mixer, beat butter, sugar, vanilla, and salt for several minutes until light and fluffy.
    • Beat in the cooled flour paste (and optional cocoa, if using) with the electric beaters and mix until smooth and fluffy.
    • Chill icing thoroughly before using to frost the cake.
    • Keep the frosted cake or cupcakes refrigerated until serving time.

    Nutrition

    Calories: 196kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 239mg | Potassium: 131mg | Fiber: 3g | Sugar: 27g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Bryanna Clark Grogan is the author of Nonna's Italian Kitchen: Delicious Homestyle Vegan Cuisine *and numerous other vegan cookbooks.  Visit her at The Vegan Feast Kitchen.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More recipes you may enjoy

    • Vegan Banana Cake
    • Vegan Hummingbird Cake
    • Vegan Tiramisu
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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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