Erin'S Vegan Joy Cake Recipe

Name: Erin'S Vegan Joy Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake batter; 1/4 cup dark cocoa powder; 1/4 cup almond meal; 1 cup all purpose flour; 1 teaspoon baking soda--press out any lumps!; Pinch salt; 3/4 cup granulated sugar; 1/4 cup neutral vegetable oil; 1 cup strong coffee, cooled (almond or refrigerated coconut milk can be substituted); 1 teaspoon white vinegar; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; Topping; 1/2 cup vegan or kosher semisweet chocolate chips; 1/3 cup sliced almonds; 1/3 cup shredded coconut

Servings: persons

Cake batter
1/4 cup dark cocoa powder
1/4 cup almond meal
1 cup all purpose flour
1 teaspoon baking soda--press out any lumps!
Pinch salt
3/4 cup granulated sugar
1/4 cup neutral vegetable oil
1 cup strong coffee, cooled (almond or refrigerated coconut milk can be substituted)
1 teaspoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Topping
1/2 cup vegan or kosher semisweet chocolate chips
1/3 cup sliced almonds
1/3 cup shredded coconut

1
Preheat the oven to 350F. Grease a 9x9 inch pan with coconut oil or margarine and dust with cocoa powder. Set aside. Have the topping ingredients measured out and ready to go.
2
In a large bowl, whisk together the cocoa powder, almond meal, flour, baking soda, sugar, and salt to combine.
3
In a separate bowl (or large measuring cup), whisk together the oil, coffee, vinegar, and extracts until well blended. Working quickly, pour the liquids into the dry ingredients and whisk together until moistened, but don't overmix. A few lumps are fine.
4
Pour the batter into the prepared pan, scraping out the bowl, and spread it evenly in the pan. Sprinkle the topping ingredients evenly over the surface of the cake.
5
Bake the cake for 35-40 minutes, or until it is set and a cake tester comes out clean. Cool the cake and serve it directly from the pan. Best eaten the day it's made.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake batter, 1/4 cup dark cocoa powder, 1/4 cup almond meal, 1 cup all purpose flour, and more.

Yes, Erin'S Vegan Joy Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Erin'S Vegan Joy Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions