If you’re looking for a recipe for vegan chocolate cake that doesn’t use all these fancy substitutes that you have to fetch from whole foods then this post is for you. This is a very easy vegan chocolate cake recipe that uses simple ingredients that are easily available. It is a foolproof chocolate cake recipe that works like a charm each time. I posted the video recipe on my youtube channel two years ago but I thought there must be a blog post too since it went viral on youtube.
I have read people’s feedback on this vegan chocolate cake– people who are allergic to eggs, people stuck in lockdown with no milk, people that are lactose intolerant- all of them have sent me positive feedback about it. It’s a good chocolate cake recipe even if you aren’t vegan because during times like these not a lot of people have access to a tonne of ingredients.
Ingredients:
- 1 cup + 1/4 cup All-Purpose Flour
- 1 cup Powdered Sugar
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Warm Water
- 1/2 tsp Instant Coffee Powder
- 1 tsp Vanilla Extract
- 1/3 cup Vegetable Oil
- 1 tsp Vinegar or Lemon Juice
Recipe for the Vegan Chocolate Cake:
- Preheat the oven at 350F/ 180C.
- Take a bowl and sift the dry ingredients- flour, sugar, cocoa powder, baking soda, and salt. Whisk and combine them. Make a well in the center and add oil and vanilla extract.
- Then, take warm water, add the instant coffee powder to it and stir. Add vinegar in it and then add this liquid mixture to the other ingredients. Whisk until it forms a smooth batter with no lumps. Do not overmix.
- Pour the batter in a 9 inch greased round tin and bake at 350F/ 180C for 40 to 45 minutes. Keep an eye on the cake and check on it at 40 minutes mark before baking it any longer.
- Let it cool at room temperature for 15- 20 minutes before taking it out of the baking pan. Loosen the edges with a knife and then flip it on a plate & slice. Enjoy!