epicurious5.0
Vegan Coca-Cola Cake
A vegan spin on a retro Southern dessert, this recipe uses Coca-Cola in both the rich chocolate cake and billowy plant-based frosting.
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min👤 Leslie Raney📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●saucepan
- ●microwave
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven; preheat to 350°. Lightly coat a 13x9" metal baking pan with nonstick vegetable oil spray and line with parchment paper, leaving overhang on long sides. Whisk together 2 cups (400 g) granulated sugar, 1¾ cups (219 g) all-purpose flour, 1 cup (84 g) Dutch-process cocoa powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1¼ tsp. baking powder, 1¼ tsp. baking soda, and 1 tsp. arrowroot in a large bowl. Add ⅔ cup vegan sour cream, ½ cup vegetable oil, and 2 tsp. vanilla extract and mix until barely combined. (Be careful not to overmix; mixture will resemble wet sand and be somewhat dry. Large pockets of unincorporated flour are okay at this point.)
Nonstick vegetable oil spray (for pan)(400 g) granulated sugar2 cups(84 g) Dutch-process cocoa powder (such as Guittard Cocoa Rouge)1 cup(220 g) powdered sugar2 cups¾ cups (219 g) all-purpose flour1¾ cup (1½ sticks) vegan butter, room temperature. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp¼ tsp. baking powder1¼ tsp. baking soda1. arrowroot1 tsp. vanilla extract2 tsp
3
Microwave 1¼ cups Coca-Cola, 1 Tbsp. fresh lemon juice, and ½ tsp. ground cardamom (if using) in a small microwave-safe bowl on high until mixture is bubbling, about ⏱️ 90 seconds. (Alternatively, heat in a small saucepan over medium-high until gently boiling.) Stirring gently, slowly pour into batter; stir gently until smooth. Scrape batter into prepared pan and bake until a tester inserted into the center comes out clean, 35–⏱️ 45 minutes. Transfer pan to a wire rack and let cake cool in pan.
(400 g) granulated sugar2 cups(84 g) Dutch-process cocoa powder (such as Guittard Cocoa Rouge)1 cup¼ cups Coca-Cola1(220 g) powdered sugar2 cups. fresh lemon juice1 Tbsp
4
Frosting and Assembly
5
Meanwhile, place 4 oz. bittersweet chocolate, chopped, or chocolate chips in a large heatproof bowl. Microwave ⅓ cup plus 1 Tbsp. Coca-Cola in a small microwave-safe bowl on high until hot but not boiling, about ⏱️ 1 minute; pour over chocolate and vigorously whisk until chocolate is melted and mixture is smooth and emulsified. (If chocolate is not completely melted, microwave on high in 10-second bursts, stirring after each, until completely melted.) Chill until somewhat firm (like a soft ganache), about ⏱️ 20 minutes.
(400 g) granulated sugar2 cups(84 g) Dutch-process cocoa powder (such as Guittard Cocoa Rouge)1 cup. bittersweet chocolate, chopped, or chocolate chips4 oz(220 g) powdered sugar2 cups
6
Beat ¾ cup (1½ sticks) vegan butter, room temperature, in the bowl of a stand mixer fitted with a paddle attachment on medium speed until fluffy, about ⏱️ 3 minutes. Add chocolate mixture and continue to beat on medium until incorporated and smooth, about ⏱️ 3 minutes. Turn motor off, add 2 cups (220 g) powdered sugar and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Mix on medium speed until frosting is fluffy and smooth, about ⏱️ 3 minutes.
7
Scoop frosting on top of cake and smooth into an even layer.
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