Vegan Dark Chocolate Cake

Life is hard. Sometimes you need chocolate. This cake is a wonderful comfort for any trial or tribulation, or so it has been for me.

Tomorrow is my mother’s 5oth Birthday. She is such a special woman. Strong. Determined. Loving. Giving. I could really go on and on. Lately, life has been hard on her. I think this cake is in her near future.

Happy Birthday to the woman who has shaped me into who I am today. I am forever grateful for your wisdom and love. Here’s to you and here’s to dark chocolate. I love you, mom.


  • Cake
  • 2½ Cups Flour
  • ⅔ Cup Dark Cocoa Powder
  • 2¼ t. Baking Soda
  • ¾ t. Kosher Salt
  • 1½ Cups Water
  • 2 t. Vanilla
  • 1½ Cups Maple Syrup
  • ⅔ Cups Applesauce, unsweetened
  • 2½ t. White Vinegar
  • 4-6 T. Strongly Brewed Coffee
  • Icing
  • 4-5 T. Dark Cocoa Powder
  • Pinch of Salt
  • 1 t. Coffee grounds
  • 1 Cup Sugar
  • 8 T. Vegan Butter, Melted
  • 2 t. Vanilla
  • ⅓ Cup Coconut milk


  1. Preheat oven to 350 degrees.
  2. Sift flour, cocoa powder, baking soda, salt until well combined.
  3. In a separate bowl, mix water, vanilla, maple syrup, applesauce, vinegar, coffee until well combined.
  4. Gently mix wet and dry ingredients until well mixed. Be careful not to over mix.
  5. Pour into two greased 9″ pans or one 9″x13″ pan.
  6. Bake for 30-40 minutes or until tested with toothpick or knife and either come out clean.
  7. Let cool before icing.
  8. For the icing, mix cocoa, salt, coffee grounds, sugar.
  9. Mix in melted butter, vanilla, and coconut milk until well combined.
  10. Spread over cooled cake.