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Simple Chocolate Cake

This is one of the best, most fool-proof vegan chocolate cake recipes I've ever made. Perfect crumb, delicious chocolate flavour, and it stays moist for days. You cannot go wrong with this recipe!
Servings: 9 servings

Ingredients

  • 180 g flour
  • 190 g sugar
  • 30 g cocoa powder
  • 1 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 70 ml neutral oil (olive, sunflower, or canola)
  • 150 ml strong coffee (read recipe notes)
  • 80 ml plant-based milk (I use oat, but you can use any)
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract

Instructions

  • Preheat the oven to 175°C or 350°F and prepare a 20x20cm tin or a Bundt cake pan using parchment paper or greasing and dusting with flour.
  • Mix all the dry ingredients (flour, sugar, cocoa powder, bicarbonate of soda, and salt) together in a large bowl.
  • In a separate bowl, mix the plant-based milk and apple cider vinegar. Let sit for five minutes while preparing the coffee, then add that together with the oil to the bowl and whisk to combine.
  • Pour the wet ingredients into the large bowl of dry ingredients and whisk only until no dry bits remain. Be careful not to over-mix.
  • Pour the batter into the prepared tin and bake at the centre of the oven for 24-26 minutes.
  • Let the cake cool before storing in an air-tight container at room temperature for 3-4 days.

Notes

  1. The coffee won't make the cake taste coffee; it will simply amplify the chocolate flavour. It can be substituted for hot water if preferred.
  2. If you want to experiment with flavours, you can also 1 tsp espresso powder or 1/2 tsp cinnamon to the dry ingredients for an extra flavour-boost!