Vegan Coca-Cola Cake
4.8
(25)
This vegan Coca-Cola cake is a delightful twist on a retro dessert, which dates back to the 1950s. Like me, this recipe was born in the South. The combination of rich cocoa with the subtle sweetness of Coca-Cola creates a moist, tender crumb and a pleasantly bittersweet flavor.
Using hot Coca-Cola mimics the boiling-water method often used to make chocolate cakes and enhances the cocoa’s flavor. I like using Mexican Coca-Cola due to its richer taste. For an extra cola kick, consider adding a pinch of ground cardamom.
There is also cola hidden in the frosting. Combined with bittersweet chocolate, it creates a cola-ganache buttercream icing. Made with vegan butter (I like to use Earth Balance vegan buttery sticks) and powdered sugar, this icing creates perfectly whimsical swirls atop the cake. The resulting recipe honors tradition with a modern, plant-based twist—perfect for vegans and non-vegans alike.
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What you’ll need
Cocoa Rouge
$14 At Amazon
9x13 Metal Baking Dish
$28 $22 At Amazon
Recipe information
Total Time
1 hour 10 minutes (plus cooling)
Yield
12 servings
Ingredients
Cake
Frosting and assembly
Preparation
Cake
Step 1
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.)
Step 2
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.
Frosting and Assembly
Step 3
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.
Step 4
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.
Step 5
Scoop frosting on top of cake and smooth into an even layer.
