Coca Cola Cake with Fudgy Frosting

03/03/2013 - 8:08pm


  • 2 cups natural sugar
  • 2 cups unbleached all-purpose flour (I like white whole wheat)
  • 1/4 cup cocoa powder
  • 1 tablespoon baking powder
  • 1/2 cup dairy-free margarine (such as Earth Balance)
  • 1/2 cup vegetable oil or grapeseed oil
  • 1 cup Coca-Cola (not diet) or a natural cola brand
  • 3/4 cup dairy-free buttermilk (11 tablespoons soymilk or rice milk + 1 tablespoon apple cider vinegar whisked together to curdle)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract


  • 1 pound powdered confectioner’s sugar (plus extra, if needed, to yield the consistency you desire)
  • 1/2 cup dairy-free margarine
  • 1/4 cup cocoa powder
  • 6 tablespoons Coca-Cola (not diet) or a natural cola brand
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped toasted pecans, optional (omit for nut-free)


For the Cake:
  1. Preheat your oven to 350ºF and grease a 9 x 13-inch baking pan.
  2. In a bowl, combine the sugar, flour, cocoa powder and baking powder.
  3. In a 1-quart saucepan, combine the margarine and oil. Bring just to a boil and pour over dry ingredients.
  4. Add the cola to the batter, and whisk well to combine.
  5. Dissolve the baking soda in the vegan buttermil and add it to the batter along with the vanilla extract. Whisk just until combined. The batter will seem a bit thin.
  6. Pour the batter into your prepared ban and bake 35-45 minutes or until a wooden pick inserted in the center of the cake comes out clean.
  7. Remove from the oven to a wire rack and frost immediately.

For the Frosting:

  1. While the cake bakes, place the confectioner’s sugar in a medium bowl.
  2. In a 2-quart saucepan, combine the dairy-free margarine, cocoa powder and Coca-Cola; bring just to a boil.
  3. Pour the liquid over the sugar, and whisk to combine until smooth.
  4. Add the vanilla extract and pecans (if using), and stir to distribute (or reserve pecan pieces or halves and sprinkle/arrange over the top of the frosted cake).
  5. Spread frosting over warm cake. When cool, cut into squares and serve.