Description
A soft, rich, and moist vegan chocolate cake made with simple pantry ingredients, delivering deep cocoa flavor without eggs or dairy.
Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup warm water
- 1/4 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- Optional: powdered sugar or vegan chocolate frosting for topping
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Make a well in the center and add warm water, vegetable oil, vinegar, and vanilla extract.
- Stir gently until smooth and just combined; do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or frost as desired before serving.
Notes
- Do not overmix the batter to keep the cake tender.
- Vinegar reacts with baking soda to help the cake rise.
- Use good-quality cocoa powder for richer flavor.
- Let the cake cool fully before frosting.
- Optional: add dairy-free chocolate chips for extra texture.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
