One Bowl Vegan Chocolate Cake

Name: One Bowl Vegan Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Yield: 8 slices
Ingredients: 2 cups white sugar (can sub 1/2 coconut sugar. Cake will be extra dense and a bit fudge-y) (can cut this back a little if you are watching sugar); 1 3/4 cups all purpose flour; 1 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 flax eggs; 1 cup plant based milk (soy, cashew and almond have all worked well for me); 1 tbsp lemon juice or vinegar; 1/4 cup applesauce; 1/4 cup oil (should be liquid, so if you are using coconut oil you may need to heat it a little); 2 tsp vanilla extract; 1 cup boiling hot coffee (can use decaf. Can also use boiling water, but coffee makes the flavour richer)

Are you looking for a no-fail, one bowl, vegan chocolate cake you can make with household ingredients?

This is the one! I have made this cake at least 100 times, to rave reviews. It is my staple for birthday parties and special events. Try out this cake; you’ll be making it over and over.

This is the only chocolate cake recipe you will need. So simple, yet so rich and chocolaty. And vegan too, of course!

Prep Time

15 mins

Cook Time

30 - 35 mins

Servings

slices

Ingredients

2 cups white sugar (can sub 1/2 coconut sugar. Cake will be extra dense and a bit fudge-y) can cut this back a little if you are watching sugar
1 3/4 cups all purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 flax eggs
1 cup plant based milk soy, cashew and almond have all worked well for me
1 tbsp lemon juice or vinegar
1/4 cup applesauce
1/4 cup oil should be liquid, so if you are using coconut oil you may need to heat it a little
2 tsp vanilla extract
1 cup boiling hot coffee can use decaf. Can also use boiling water, but coffee makes the flavour richer

Prep Time

15 mins

Cook Time

30 - 35 mins

Servings

slices

Ingredients

2 cups white sugar (can sub 1/2 coconut sugar. Cake will be extra dense and a bit fudge-y) can cut this back a little if you are watching sugar
1 3/4 cups all purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 flax eggs
1 cup plant based milk soy, cashew and almond have all worked well for me
1 tbsp lemon juice or vinegar
1/4 cup applesauce
1/4 cup oil should be liquid, so if you are using coconut oil you may need to heat it a little
2 tsp vanilla extract
1 cup boiling hot coffee can use decaf. Can also use boiling water, but coffee makes the flavour richer

Instructions

Preheat oven to 350F
Mix flax eggs and set aside to gel while you prepare the other ingredients
Add lemon juice or vinegar to your plant-based milk. Set aside for 10 mins to sour. This will improve the flavour of the cake (trust me! like vegan buttermilk)
Add the wet ingredients to the dry (don't forget the flax eggs). But not the coffee. Beat with a mixer on medium speed for 2 mins, or hand-beat with a whisk.
Pour in the coffee and mix gently. Batter will be wet. Don't worry!
Grease two 9-inch cake pans
Pour batter into prepared pans and bake at 350F for 30-35 mins, until a cake tester comes out clean. Cool in the pan for 10 min and then turn onto a wire rack to complete cooling.

Recipe Notes

Flax eggs: 1 tsbp ground flax plus 3 tsbp aquafaba for each egg. Can sub water for aquafaba if you don't have any. Aquafaba is the liquid from a can of chickpeas.

Variations: consider adding a tsp of cinnamon or chili powder. These optional spices can vary the flavour and make your cake extra special

This recipe is inspired by the Hershey's cocoa 'Perfectly Chocolate, Chocolate Cake"

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