One-Bowl Vegan Chocolate Cake

To prepare cake: Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with baking spray.

Combine chocolate chips and hot coffee in a large bowl; let stand for 2 minutes. Stir until the chocolate is melted, about 1 minute. Add oil, almond yogurt, applesauce and vanilla; whisk until smooth.

Add flour, granulated sugar, 3 tablespoons cocoa, baking soda, baking powder and salt; stir until smooth. Spoon the batter into the prepared pan.

Bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely in the pan on a wire rack, about 1 hour.

To prepare frosting: Beat vegan butter in a stand mixer fitted with a whisk attachment on medium speed until smooth, about 1 minute. With the mixer running on low speed, gradually add confectioners' sugar and cocoa, stopping to scrape down the sides as necessary. Increase speed to medium-high and add water and vanilla, beating until smooth, about 2 minutes. Spread the frosting on top of the cooled cake. Chill the cake for 1 hour before slicing.