Author Notes: This is a simple vegan chocolate cake recipe that’s a winner every time. I’ve used this recipe for cake (this makes 1 layer – double this recipe for a 2-layer cake), cupcakes, and with a sheet pan to stack very thin layers of cake. You can jazz it up (i.e.: shredded coconut, chocolate chips, etc) or leave it simply as it is. —jessicamclement
Serves: 8
Ingredients
-
35
grams cocoa powder, sifted
-
170
grams all purpose flour
-
170
grams cane sugar
-
1
teaspoon baking soda
-
1/2
teaspoon salt
-
1
tablespoon flax meal
-
1
teaspoon apple cider vinegar
-
1
cup hot, freshly brewed coffee (you can sub water)
-
1/3
cup olive oil (or other vegetable oil)
-
1
teaspoon vanilla extract
Directions
- Pre heat your oven to 160 degrees celsius (325 F).
- Grease a 23 cm (9 inch) cake pan and dust it with flour.
- In a large bowl, stir together all of the dry ingredients (cocoa, flour, sugar, baking soda, salt, and flax meal).
- Add the liquid ingredients (coffee, oil, and vanilla) to the dry ingredients and beat the batter well.
- Pour into the cake pan and bake for 28-30 minutes, or until an inserted tooth pick comes out clean.
- Allow the cake to cool slightly in the pan, then flip it out to cool completely on a cooling rack. Once cooled, frost and decorate !
Photo by jessicamclement