Vegan Hot Cocoa Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.9

(14)

Rich, deeply chocolatey, and cozy enough to remind you of a mug of hot cocoa on a cold afternoon, this double-layer cake is the kind of showstopper that makes 12 people very happy. The batter comes together with pantry staples — unsweetened cocoa powder, organic cane sugar, neutral oil, and plant-based milk — so there's nothing obscure to track down. A tablespoon of apple cider vinegar curdles the milk into a quick buttermilk substitute, giving the layers a tender, moist crumb without a single egg or dairy product in sight. Hot brewed coffee deepens the chocolate flavor in a way that's subtle but unmistakable, and the thin, pourable batter bakes up into layers that spring back perfectly at the 30–35 minute mark. The frosting is whipped vegan butter beaten with cocoa powder and powdered sugar until it's genuinely light and fluffy — not a compromise, just a great chocolate frosting. Finish it with a dusting of cocoa powder and a handful of vegan marshmallows on top for that full hot-cocoa moment. Whether you're baking for a crowd with mixed dietary needs or just want a reliably stunning chocolate cake, this one delivers without cutting any corners.

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
¾ cup unsweetened cocoa powder, plus more for dusting
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
1 ½ cups organic cane sugar
1 cup plant-based milk
1 tbsp apple cider vinegar
1 cup hot brewed coffee or hot water
½ cup neutral oil (such as canola or sunflower oil)
2 tsp pure vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
¼ cup unsweetened cocoa powder
3 tbsp plant-based milk
1 tsp pure vanilla extract
¼ tsp fine salt

For serving

vegan marshmallows, for topping (optional)
unsweetened cocoa powder, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
Combine the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.

Want the full recipe?

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