Simple Vegan Chocolate Cake
A luscious dessert that proves you don’t need eggs or dairy to create a rich, moist cake.
Equipment
- Mixing Bowl
- Cake Pans
- Whisk
- Spatula
- Oven
Ingredients
Dry Ingredients
- 1.75 cups All-Purpose Flour Sifted to remove lumps.
- 0.75 cup Unsweetened Cocoa Powder Opt for high-quality cocoa for best results.
- 1 cup Granulated Sugar Adds sweetness and moisture.
- 1 teaspoon Baking Soda Ensure freshness for maximum effectiveness.
- 0.5 teaspoon Salt Enhances flavor.
Wet Ingredients
- 0.5 cup Vegetable Oil Adds moisture without heaviness.
- 1 tablespoon Apple Cider Vinegar Activates baking soda.
- 1 cup Non-Dairy Milk Choose your favorite variety.
- 1 teaspoon Vanilla Flavoring Enhances overall taste.
Instructions
- Preheat your oven to 350°F (180°C).
- Grease your cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt.
- In a separate bowl, mix together the vegetable oil, apple cider vinegar, and non-dairy milk.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
- Once cooled, layer with frosting or serve plain.
Notes
Consider adding vegan chocolate chips or fruit for variations.