Description
A simple recipe for a rich, moist vegan chocolate cake.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 cup cold water
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Make three wells in the dry ingredients. Pour the vinegar into one well, the vanilla extract into another, and the vegetable oil into the third well.
- Pour the cold water over everything.
- Mix the ingredients with a whisk until just combined. Do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Frost with your favorite vegan chocolate frosting after the cake is completely cool.
- You can substitute almond milk for water for a slightly richer flavor.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan chocolate cake, dairy-free cake, egg-free cake, simple chocolate cake