How to make a Chocolate Vegan Cake

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 0.5 cups Cocoa Powder (unsweetened, sifted)
• 1 cup Granulated Sugar (can substitute with coconut sugar)
• 1 teaspoon Baking Soda (ensures rise with vinegar)
• 0.5 teaspoon Salt (enhances chocolate flavor)
• 1 cup Water (room temperature)
• 0.33 cup Vegetable Oil (neutral oil, can use melted coconut oil)
• 1 teaspoon Vanilla Extract (pure extract preferred)
• 1 tablespoon Apple Cider Vinegar (activates baking soda)
• 0.5 cup Vegan Chocolate Chips (folded in at the end)
• 2 tablespoons Powdered Sugar (for dusting after cooling)

Instructions

1. Preheat Oven

   Set the oven to 325°F (165°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 325°F

2. Prepare Dry Ingredients

   In a large mixing bowl, whisk together the sifted flour, cocoa powder, granulated sugar, baking soda, and salt until evenly combined.

   Time: PT5M

3. Mix Wet Ingredients

   In a separate small bowl, combine water, vegetable oil, vanilla extract, and apple cider vinegar. Stir until the mixture is uniform.

   Time: PT3M

4. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients. Stir gently with a whisk or spoon until just combined; a few small streaks are okay.

   Time: PT5M

5. Fold in Chocolate Chips

   Add the vegan chocolate chips and fold them into the batter using a spatula.

   Time: PT2M

6. Prepare Pan and Bake

   Line the 8×8‑inch baking pan with parchment paper, then pour the batter in, smoothing the top. Place in the preheated oven and bake for 40 minutes.

   Time: PT40M

   Temperature: 325°F

7. Cool and Dust

   Remove the cake from the oven, let it cool in the pan for 10 minutes, then transfer to a cooling rack. Once completely cool, dust generously with powdered sugar.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

35g

Fat

10g

Fiber

2g