Secret Chocolate Cake

  • Author: Dana Gerard
  • Prep Time: 20 mins
  • Cook Time: 32 mins
  • Total Time: 52 mins
  • Yield: 16 1x
  • Category: Dessert
  • Cuisine: American
Secret Chocolate Cake

You’d never guess that this rich chocolate cake contains no butter or eggs. Use non-dairy chocolate chips for a completely vegan cake. Three ingredient fudge frosting is so versatile you’ll make it often. It’s good all by itself or with ice cream too.


  • 1 cup full fat coconut milk (or your favorite non-dairy milk)
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup coconut oil (melted) or canola oil
  • 1 1/2 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • For the fudge frosting:
  • 2/3 cup coconut cream or milk (or non-dairy milk of choice)
  • 8 oz semisweet chocolate, chopped, or chocolate chips
  • 3 tbsp pure maple syrup
  • Pecan halves, sprinkles or other decorations


  1. Preheat oven to 350 degrees F. Lightly grease and line with parchment paper an 8-inch round or square pan.
  2. Combine wet ingredients: Whisk together milk and vinegar and set aside to curdle for a few minutes. Then add sugar, oil, vanilla and mix well.
  3. Combine dry ingredients. In another bowl sift together: flour, cocoa powder, baking soda, baking powder and salt.
  4. Pour wet ingredients into dry ingredients and mix just until combined. Don’t over mix or cake will be tough.
  5. Pour batter into pan and bake for 30 – 32 minutes or until a toothpick inserted comes out clean.
  6. Place on cooling rack before icing.
  7. To make the fudge frosting: In a medium sauce pot, bring coconut cream or milk of choice to a boil over medium heat. Remove boiling milk from heat, stir in chocolate and maple syrup and continue to stir until chocolate is completely melted and smooth. Let cool.
  8. Frost the cake: When cake is cool, transfer to a serving plate. Pour frosting a little at a time over the top of the cake and let pool down the sides. Use an offset spatula or knife to smooth frosting evenly over the cake. Refrigerate leftover frosting (it’s good plain and cold.) Garnish the top with pecan halves, sprinkles, berries or decoration of choice.


Recipe adapted from Isa Chandra Moskowitz‘s book Isa Does It,
Just Chocolate Cake