This Chocolate Snack Cake with Chocolate Buttercream is a simple and delicious dessert which can be made in less than an hour. It’s vegan friendly and also includes gluten-free and refined sugar free options.
Sometimes you just need chocolate in your life, and when the craving hits, a simple snack cake is an easy way to get your fix! This cake is very moist, delicious enough on its own, but I highly recommend topping it with a generous slather of chocolate buttercream. I mean, the only thing better than chocolate is chocolate on chocolate, amiright?!
This one-bowl cake is fudgy and not overly sweet. It’s also vegan friendly and includes a gluten free and refined sugar free option as well. Hope you enjoy it!
Chocolate Snack Cake with Chocolate Buttercream
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 minutes
- Yield: 9-12 servings 1x
Description
This Chocolate Snack Cake with Chocolate Buttercream is a simple and delicious dessert which can be made in less than an hour. It’s vegan friendly and also includes gluten-free and refined sugar free options.
Ingredients
Chocolate Cake:
- 1 1/2 cups unbleached all-purpose or gluten-free all purpose flour, I used King Arthur Measure for Measure Gluten-free Flour
- 1 1/4 cups coconut sugar or granulated sugar
- 1/2 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2/3 cup almond milk or milk of choice
- 2/3 cup brewed coffee/espresso or additional milk/water
- 1/2 cup avocado oil or neutral cooking oil
- 2 teaspoons vanilla
Chocolate Buttercream: refined sugar free version here
- 1/2 cup softened unsalted butter, dairy-free butter, or vegetable shortening
- 1 1/2 cups powdered sugar
(can use up to 1/2 cup more if you want it sweeter)
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 1–3 tablespoons milk of choice or brewed coffee, if needed
(can use up to 
Instructions
Chocolate Cake:
- Preheat oven to 350ºF. Lightly grease an 8″ or 9″ square pan and if you’d like to remove the cake from the pan, line with parchment paper for easy removal.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix in milk, coffee, oil, and vanilla, beating just until batter is smooth.
- Pour batter into prepared pan and place onto middle rack of oven.
- Bake 30–35 minutes or just until center is set and a toothpick inserted near center comes out mostly clean (time with depend on your pan and oven.)
- Let cool completely before frosting. You can frost the top of the cake in the pan or remove the cake from the pan and place on a serving plate before frosting.
Chocolate Frosting:
- In a large mixing bowl, beat butter until creamy. Slowly mix in cocoa powder, beating until creamy, and then powdered sugar, 1/2 cup at a time. Add a splash of milk if mixture is too dry. Scrape sides and bottom of bowl to get any remaining clumps of butter and sugar, then continue beating mixture for several minutes until light and fluffy.
- Frost completely cooled cake and serve.
- Category: Dessert, Vegan, Gluten Free
Hello, can this cake be layered?
Hi Tina, yes you can definitely layer this cake. This will make two 6” cakes or you can double the recipe for a two or three layer 8-9” cake. Let me know if I can help you with anything else!
Looking very nice yummy thanks for sharing this