Vegan Chocolate Cake

This vegan chocolate cake is so moist and fluffy, it's truly the BEST vegan cake recipe. NO eggs, no milk, and no butter needed, it's ready in 30 minutes. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings slices

Calories 189kcal

Author Arman Liew

Ingredients

1 1/2 cups all purpose flour use gluten-free, if needed
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
6 tablespoon vegetable oil * See notes
1 cup water
1 cup chocolate frosting

Instructions

Preheat the oven to 180C/350F. Line an 8-inch springform pan or cake pan with parchment paper and set aside.
In a large mixing bowl, add the flour, sugar, cocoa powder. salt, and baking soda, and mix well. Add the vanilla extract, oil, and water, and mix until a smooth batter remains.
Transfer to the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.
Allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost the cake.

Video

Notes

To make a layer cake or triple layer cake, double and triple the ingredients, respectively.

* Any oil works- Vegetable oil, sunflower oil, safflower oil, coconut oil etc.

TO STORE: Chocolate cake will keep at room temperature for up to 5 days, covered. However, if you frost the cake, it should be stored in the fridge. If refrigerated, it will keep fresh for up to 2 weeks.

TO FREEZE: Place leftover slices in a shallow container and store in the freezer for up to 6 months.

Nutrition