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A slice of rich, layered vegan chocolate cake with creamy frosting and powdered sugar on a white plate.
Maryam

Vegan Chocolate Cake

Rich, moist, and deeply chocolatey - this one-bowl wonder proves you don't need eggs or dairy for an unforgettable cake.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.75 cup unsweetened cocoa powder Dutch-processed preferred
  • 1.5 tsp baking soda
  • 0.5 tsp fine sea salt
Wet Ingredients
  • 1 cup warm water about 110F
  • 0.33 cup neutral oil vegetable or canola
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Equipment

  • 9-inch Round Cake Pan
  • Large Mixing Bowl
  • Whisk

Method
 

Prep and Mix
  1. Preheat oven to 350F. Grease a 9-inch round cake pan with oil, line the bottom with parchment, and dust with cocoa powder. Tap out excess.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain. Break up any stubborn cocoa clumps with your fingers.
  3. Make a well in the center and pour in the warm water, oil, vinegar, and vanilla. Whisk just until smooth - about 30 seconds. The batter will be thin and glossy. Don't overmix.
Bake
  1. Pour batter into the prepared pan. Bake 32-36 minutes until the top springs back when lightly pressed and a toothpick inserted in the center comes out with just a few moist crumbs. The cake will pull slightly from the edges.
  2. Cool in the pan 15 minutes, then run a knife around the edge and invert onto a wire rack. Peel off parchment and cool completely before frosting - about 1 hour. The cake firms up as it cools.

Notes

For extra richness, substitute strong coffee for half the water - it deepens the chocolate without tasting like coffee. This cake keeps beautifully at room temperature under a cake dome for 3 days, or wrap tightly and freeze unfrosted for up to 2 months. Pair with a simple ganache of melted vegan chocolate and coconut cream, or dust with powdered sugar for an everyday treat.