This one-bowl vegan chocolate cake is the perfect snacking cake for any occasion! With no eggs, butter, or any dairy at all required, you probably have everything you need to make it right now.
Preheat the oven to 350ºF (180ºC). Lightly grease an 8-inch (20-cm) round cake tin with oil and line it with parchment paper cut to fit. Set aside.
Combine the flour, sugar, cocoa, baking power, baking soda, and salt together in a mixing bowl. Whisk to combine.
Add the oil, water, vinegar, and vanilla. Stir until the flour is just mixed in.
Pour the batter into the prepared cake tin. Place the tin in the oven and bake for 30 minutes, or until the cake bounces back when lightly touched. Cool the cake in the tin on a wire rack for 20 minutes, then turn out onto a wire rack. Cool completely before icing.
Make The Frosting & Ice The Cake
Combine all of the frosting ingredients in a blender or small food processor and purée until smooth. Spread evenly over the cooled cake and decorate however you like.
Notes
For longer storage, keep the iced cake in the fridge. Un-iced cakes can be kept on the counter in an airtight container for a few days.