This is one of my absolute favorite recipes. It is my go-to chocolate cake recipe that is soft and moist and I always get compliments on it. It’s super easy to make. Perfect for beginners. And it’s completely vegan. No milk, no eggs. I weigh everything that can be weighed, but evidently, I fill my measuring cups a little high with my dry ingredients and a little low with my wet. Slight corrections below.
Vegan Chocolate Cake Recipe
2 cups (450 mL) milk alternative (any kind works fine, pick your favorite: almond milk, soy milk, rice milk, coconut milk, etc.)
2/3 cup (150 mL) vegetable oil
1 1/2 cups sugar (300g)
2 tsp vanilla or 2 packets (2 tbsp) vanilla sugar
1 tbsp vinegar
1/4 tsp salt
1 tsp baking powder
1 1/2 tsp baking soda
2/3 cup (70g) baking cocoa
2 cups (240g) flour
Add your milk alternative, sugar, oil, vanilla and vinegar to a mixing bowl. Mix until the sugar is dissolved. Add salt, baking powder, baking soda and cocoa and mix until combined. Then add flour and mix until there are no chunks of flour left, making sure to scrape the bowl in between. The batter will be rather thin. Then bake at 350 F or 180 C in a greased cake pan until toothpick inserted in the center comes out clean. Usually between 35 and 50 minutes. Makes two 8 inch round cake or one 10 inch round cake or 24 cupcakes. Note: the batter will taste slightly of vinegar. This is normal. The vinegar taste will go away after it’s baked.
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