Vegetarian Easy Chocolate Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

This deeply chocolatey sheet cake gets its rich color and flavor from a generous amount of cocoa powder, with hot brewed coffee stirred right into the batter to deepen that chocolate flavor even further. The batter comes together in one bowl and bakes up into a soft, tender crumb that springs back lightly when pressed. Once cooled, it's finished with a glossy, pourable ganache that sets into a thick, spreadable layer across the top. It's an easy, no-fuss cake to make for a crowd, and it's a great fit for a vegetarian table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
See all
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
2 large eggs
1 cup whole milk
½ cup neutral oil (such as vegetable oil or canola oil)
2 tsp vanilla extract
1 cup hot brewed coffee or hot water

For the ganache

1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped
2 tbsp unsalted butter

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and dust lightly with cocoa powder, tapping out any excess.
2
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!