So many people ask me for my chocolate cake recipe, saying that it’s the best chocolate cake they’ve ever tasted – so here you go! It’s adapted from a recipe my grandmother used during the depression (or so I was told) when eggs and milk were scarce. It’s rich and indulgent and no one is ever the wiser that it’s vegan and oh-so-simple to make with oh-so-simple ingredients.
It’s amazing for making show-stopping layer cakes, carved cakes, cake pops or cupcakes.
Once you’ve made your batter, pour it into oiled and parchment-paper-lined pans and bake at 325F (162C) for 35-45 minutes, or until a toothpick inserted comes out clean. I usually check at 40 minutes by giving the pan a jiggle, and if the batter jiggles as well I check in another ten minutes. If it doesn’t jiggle, I test with a cake tester/toothpick. If that comes out with wet batter, I give it another five minutes before checking again.
Makes a quarter sheet (9×13), or two 8” round cakes, or three 6” round cakes, or 24-30 cupcakes.
Once it’s baked, the cake can be stored in the freezer – either frosted or naked – double wrapped in plastic wrap, for up to a month. Triple wrap and put it in a box to leave it in the freezer for up to six months. Otherwise it can be kept covered at room temp for up to a week.
Watch Me Make It!
Printable Recipe Card:
- 3.5 cups all purpose flour (420g)
- 2 cups sugar (400g)
- 2 tsp baking soda (bicarb) (12g)
- 1/2 cup cocoa powder (dark cocoa is my favorite) (50g)
- 1 tsp salt (6g)
- 2 tbsp vinegar (30ml)
- 2 tsp vanilla extract (10ml)
- 3/4 cup of melted vegan butter/margarine (you can use oil, see notes below) (175ml)
- 2 cups hot coffee (475ml)
- Preheat your oven to 325F (162C)
- Prepare your cake pans with nonstick spray and parchment paper circles on the bottom
- Whisk together your flour, sugar, baking soda, cocoa powder, and salt in a large mixing bowl
- Create three deep wells in your dry mix
- To the first well, add your vinegar. To the second, add the vanilla. To the third, add the melted butter/oil
- Pour your hot coffee over the entire mixture
- Gently whisk or fold your batter until it's well combined and no dry bits remain
- Divide your batter evenly among your prepared pans
- Bake for 45 minutes or until you insert a toothpick into the center of the cake and it comes out clean
- Remove your cakes from the oven to a cooling rack. Let it sit in the cake pan for five minutes before turning it out.
*This can be made with your favourite cup-for-cup gluten-free flour if you want to make a wheat-free version.
*For a no-sugar-added version, use a cup-for-cup Stevia baking blend in place of the granulated sugar.
*Using melted butter is recommended for stacked or carved cakes. Oil is best for cupcakes as it results in a fluffier cake.
*Use your favorite plant milk instead of coffee for a delicious milk-chocolate cake
*For soy-free, use melted Country Crock Plant Butter sticks (avoiding the almond one if you have a nut allergy) or Miyoko’s butter if you’d like to also avoid palm-oil. Or use a non-soy oil instead.
Allergy-Friendly and Vegan Pastry Recipes:
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