This one bowl easy vegan chocolate cake recipe is the absolute best! It’s rich, moist and incredibly easy to make.
Why this vegan cake is the best!
- You don’t need any fancy tools to make this cake. One bowl, measuring cups and a whisk are all it takes!
- It’s super moist! It derives moist from the vegetable oil and soy chocolate milk and I assure you it does not disappoint.
- It’s the perfect size. If you’re in a hurry and don’t have the time to bake and decorate a full layer cake, this snack cake will do the trick. One layer, all the deliciousness.
Ingredients
- Flour
- Sugar
- Cocoa Powder
- Baking Soda
- White Vinegar
- Soy Chocolate Milk
- Vegetable Oil
Baking soda is responsible for assisting our cake to rise. It requires an acid (white vinegar) to activate it. This is a crucial step in creating a fluffy and light cake.
Tips for Success with this Easy Vegan Chocolate Cake Recipe
- Measure your flour correctly. This step is crucial to preventing a dry cake. Do NOT use your measuring cup as a scoop to get your flour out of the bag or container. Instead, spoon your flour into the measuring cup and then level off the top. When you use your measuring cup as a scoop, the flour gets packed down and you will end up with far too much flour resulting in a dry cake
- Don’t over mix your cake batter. NEVER let your mixer run (over continue to whisk well beyond the “mix to combined point”) while stepping away from the mixing bowl. We always want to mix our batter until it is just combined. If you over-mix your cake, you run the risk of ending up with an extremely dense cake.
- Prepare your cake pans properly. To prepare your cake pans to ensure your cake comes out without hassle, spray the sides and bottom of your pan with non-stick spray and then place a parchment round on the bottom. Spray the bottom of the pan with the parchment paper in it. You can purchase premade parchment circes or you can create your own by tracing around your cake pans on a piece of parchment paper and cutting them out.
How to Store
This cake will remain fresh covered on the counter for 2-3 days. I recommend storing it on the counter vs. in the fridge because the refrigerator can actually pull moisture from the cake and leave it dry.
You can store unfrosted cake layers in the freezer for up to 3 months!
For this cake we frosted it using our Vegan Chocolate Buttercream Frosting.
If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. I would love to hear how you enjoyed the recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin button above and save it to your favourite desserts board on Pinterest! ENJOY!
Easy Vegan Chocolate Cake
Equipment
- Medium Bowl
- Measuring Cups
- Whisk
- Rubber Spatula
Ingredients
- 1 cup all purpose flour
- ¾ cups granulated sugar
- 3 tbsp cocoa powder sifted
- ⅛ tsp salt
- ¾ tsp baking soda
- 1 tsp pure vanilla extract
- 2 tsp white vinegar
- 1⅓ cup soy chocolate milk at room temperature
- ¼ cup vegetable oil
Instructions
- Preheat oven to 350 degrees F.
- Spray an 8" cake pan with non stick spray and set aside.
- In a medium bowl whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add in vanilla, white vinegar, soy chocolate milk and vegetable oil. Mix to combine (about 20 seconds). Do not over mix.
- Scrape down the sides and bottom of the bowl to ensure batter is completed mixed.
- Pour into 8" cake pan.
- Bake for 25-30 minutes. Each oven is different, so I like to set my timer for 20 minutes and peak into the oven to check. Bake until a toothpick inserted into the centre comes out clean.
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