Vegan "Breakfast" Chocolate Cake

  • Prep: 30 min
  • Bake: 33 min
  • Yields: 8 -12 servings


For Cake:

  • 1 Foodstirs Organic Simply Sweet Vanilla Cake Mix
  • 1 Worthy Dark Cocoa Cherry Bowl
  • 8 TBSP vegan butter at room temperature - like Myokos

For frosting:

  • 4 TBSP vegan butter like Myokos
  • 3 and ¾ cup Powdered sugar
  • 1 tsp Vanilla extract
  • 3 tbsp cocoa powder
  • 4-5 tbsp non dairy milk like unsweetened coconut milk


Preheat oven to 350 degrees and spray two 8" round baking pans with non-stick cooking spray. In a mixing bowl, combine cake mix, worthy bowl and butter.  Using a paddle attachment or handheld mixer, blend together until smooth - approximately 2-3 minutes, then pour into prepared pans and spread evenly. 

Bake 30-33 minutes until a toothpick inserted in the center comes out clean. As our friend Kathleen King said on our 6/26/2020 IGTV live (see it here!) invest in an oven thermometer if you can so you know you are baking at the right temp!

Cool cake 20 minutes in pan, then remove cake from pan and cool completely on a wire rack.

To make the frosting, combine butter, powdered sugar, vanilla extract, cocoa powder and 2 TBSP of non-dairy milk into a large mixing bowl. Using a whisking attachment or a handheld mixer beat on high speed until combined and smooth, about 4 minutes.

Place one of the rounds on your cake plate and evenly spread 1/2 cup of frosting over surface of the cake. Top with remaining cake layer, then spread remaining frosting over surface of the top of the cake. Garnish as you want but we loved using natural sprinkles!

we are all worthy,

Nydia & Sarah

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