Ridiculously Easy Vegan Chocolate Cake

Ridiculously Easy Vegan Chocolate Cake I am very excited to share this recipe today! Just like  every woman needs a little black dress, every baker needs a go-to chocolate cake recipe, ready and on hand. Also, in a perfect world, every baker would have a vegan chocolate cake recipe! You don’t need eggs to have a light and fluffy cake that rises beautifully in the oven! And you don’t need sour cream, butter, or  those packaged cake mixes. Everything you need for this vegan cake you probably already have in your pantry. This recipe is perfect for when you need a quick dessert, have a party to attend, or are just craving something chocolatly! And I won’t tell if you eat a piece or two for breakfast :)

This delightful recipe comes from Moosewood, the famed vegetarian restaurant in Ithica, NY.  This ridiculously easy vegan cake is their legendary Six-Minute Chocolate Cake that they serve in their restaurant. Yes, you can literally get this cake in the oven in six minutes! Now, that’s my kind of cake. I’ve included Moosewood’s glaze recipe for the cake, even though I find the cake is sweet enough without it. You can also mix everything up in the baking dish, you don’t even need a bowl! It doesn’t get any easier than that!

Ridiculously  Easy Vegan Chocolate Cake

Ridiculously Easy Vegan Chocolate Cake

For the Cake 

1 1/2 cups unbleached white flour
1/3 cup dutch-processed cocoa or unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
1 cup cold water or cold brewed coffee
2 teaspoons vanilla extract
2 tablespoons vinegar

For the Glaze (optional)

1/2 pound bittersweet vegan chocolate
3/4 cup hot water or hot non-dairy milk
1/2 teaspoon vanilla extract

Makes one 8-inch square or one 9-inch round cake 

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Preheat the oven to 375°F.

Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8-inch square or 9-inch round baking tin or a large mixing bowl.

In a 2 cup measuring cup or medium mixing bowl, measure and mix the oil, cold water or cold coffee and vanilla.  Pour the liquid ingredients into the baking tin or add into the large mixing bowl and mix the batter until smooth.

When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react, so don’t worry! Stir just until the vinegar is even distributed throughout the batter.  If you’re using a mixing bowl, pour the batter into your baking tin.

Bake for 25-30 minutes. Set aside the cake to cool before enjoying.

If you are making the glaze, reset the oven to 300°F.  Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot water or hot non-dairy milk and vanilla into the chocolate mix until smooth.

Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving. Enjoy!

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

15. January 2013 by Stephanie Watkins
Categories: Baking, Sweets | Tags: , , , , , , , , , , , , , | 5 comments

Comments (5)

  1. Looks great! Gonna add that to my arsenal. Question though: I’ve seen apple cider vinegar in most vegan cake recipes. Did you use white vinegar??

    • Thank you! I used white vinegar only because I was out of apple cider vinegar. You can use either and the cake will taste great! :)

  2. Quick, easy, fluffy, chocolatey. I’ve fallen in love with this recipe already! :) Thank you so much for sharing it with us. I can’t wait to give it a try!
    Have a great weekend! xx

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  4. Amazing! I’m not vegan, but a friend recommended this cake. It is so simple, and it doesn’t even need a frosting or glaze. I used virgin sunflower oil, because that’s all I had, and it gave it a nice nutty flavor.

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