Vegan Chocolate Cake
A delightfully moist, rich, and intensely chocolatey cake that is surprisingly easy to whip up without any dairy or eggs.
Ingredients
- •1 1/2 cups all-purpose flour (180g)
- •1 cup granulated sugar (200g)
- •1/3 cup unsweetened cocoa powder (30g)
- •1 tsp baking soda (5g)
- •1/2 tsp salt (3g)
- •1 cup water or plant-based milk (240ml)
- •1/3 cup vegetable oil or melted coconut oil (80ml)
- •1 tbsp apple cider vinegar or white vinegar (15ml)
- •1 tsp vanilla extract (5ml)
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round baking pan, lining the bottom with parchment paper.
- 2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined and free of lumps.
- 3
Make three wells in the dry ingredients. Pour the vanilla extract into one well, the vinegar into the second, and the vegetable oil into the third.
- 4
Pour the water or plant-based milk all over the mixture.
- 5
Whisk everything together until just combined and smooth, being careful not to overmix.
- 6
Pour the batter immediately into the prepared baking pan and smooth the top with a spatula.
- 7
Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- 8
Remove from the oven and let the cake cool completely in the pan for 20 minutes before gently transferring it to a wire rack to cool completely.
💡 Chef tips
- For an even richer flavor, substitute the water with freshly brewed warm coffee.
- You can easily make this recipe gluten-free by using a 1:1 gluten-free baking flour blend.
- Store the cooled cake in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for up to 2 months.
✅ How it should turn out
The finished cake should have a deep, dark brown color, a tender and fluffy crumb with a rich cocoa aroma, and a deeply satisfying chocolate flavor.