Vegan Chocolate Cake
This decadent vegan chocolate cake is incredibly moist, rich, and surprisingly easy to make with simple pantry staples. It features a deep cocoa flavor and a velvety crumb that will satisfy even the most discerning chocolate lovers.
Prep
15m
Cook
35m
Serves
12
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1.5 cups 188 g | All-purpose flour |
| 1 cup 200 g | Granulated sugar |
| 0.33 cup 30 g | Unsweetened cocoa powder |
| 1 tsp 5 g | Baking soda |
| 0.5 tsp 3 g | Fine sea salt |
| 0.33 cup 80 ml | Vegetable oil |
| 1 tsp 5 ml | Vanilla extract |
| 1 tsp 5 ml | Apple cider vinegar |
| 1 cup 240 ml | Warm water |
2 Method
Step 1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with a little oil or line with parchment paper.
Step 2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk well to ensure there are no lumps.
Step 3. Create three small wells in the dry mixture. Pour the vegetable oil into the first well, the apple cider vinegar into the second, and the vanilla extract into the third.
Step 4. Pour the warm water over the entire mixture. Whisk gently until the batter is smooth and well combined, but do not overmix.
Step 5. Pour the batter into the prepared cake pan and tap it lightly on the counter to release any large air bubbles.
Step 6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7. Remove from the oven and let the cake cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting.
💡 Chef's Tips
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For an even richer flavor, substitute the warm water with hot brewed coffee.
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Use high-quality Dutch-processed cocoa powder for a darker, more intense chocolate color and taste.
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Ensure your baking soda is fresh to get the best rise, as this is the primary leavening agent.
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Wait until the cake is completely cool before frosting to prevent the icing from melting.
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