Vegan Chocolate Cake
A simple yet decadent vegan chocolate cake that's moist, ultra-chocolatey, and basically everything you could want in a chocolate cake (but completely dairy-free!)
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3 cup (400g) all-purpose flour
- 2 cup (410g) granulated white sugar
- 1/2 cup (45g) natural, unsweetened cocoa powder (NOT Dutch Process)
- 2 tsp baking soda
- 1 tsp salt
- 3/4 cup (180ml) vegetable oil
- 2 tsp white vinegar
- 2 tsp pure vanilla extract
- 2 cup (480ml) water, room temperature
- 2 batches vegan chocolate buttercream
Instructions
- 1
Preheat the oven to 350ºF and prepare three 6-inch or two 9-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.
- 2
Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, vinegar, vanilla, and water and mix on low until combined.
- 3
Pour into prepared cake pans no more than 2/3 full and bake for 35-40 minutes, until a wooden toothpick inserted comes out clean. Cool completely before filling and frosting with a double batch of Vegan Chocolate Buttercream (or frosting of your choice).