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vegan chocolate cake

Chocolate Mystery Cake

Everyone should have a single layer cake recipe ready for times when you need a little something sweet quickly. This one is quick to make, vegan and has a secret, healthful ingredient--prune juice.
Prep Time 5 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 6 slices


for the cake:

  • 1 3/4 cup flour
  • 1/2 cup Dutch process cocoa
  • 1/2 cup sugar
  • 1 tablespoon baking soda
  • 1 cup prune juice
  • 1/4 cup canola oil
  • 1 teaspoon vanilla

for dusting:

  • confectioners sugar optional


  • Preheat oven to 350. Grease and flour an 8-inch cake pan. Set aside.
  • In a large bowl or the bowl of the stand mixer, whisk the dry ingredients. Beat in the wet ingredients one at a time until a smooth, thick batter forms.
  • Scrape into prepared pan.
  • Bake 40 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely on wire rack, dust with confectioners sugar if desired prior to serving.


I did find that while the cake was very moist when I first served it, a slice I left out dried out very quickly. I would promptly wrap up any leftovers and if you aren't serving the cake right away, store it in an airtight container. It does not have a protective layer of icing to protect it and is fairly low in fat.
Keyword cake, pantry baking