Celebrate with this Vegan Chocolate Cake

Vegan Chocolate Cake

This is such an easy, great tasting recipe that takes no time at all to prepare. It has the perfect texture, and it’s moist and delicious. This is a perfect vegan chocolate cake to serve to the vegan skeptics, that think if it’s a vegan dessert, it won’t taste like the “regular version”. No one would know that they were eating a vegan cake unless you told them!

The batter can be made into cupcakes, a layer cake, or a bundt cake.

Yield: 16 cupcakes, or one 9-inch layer, or bundt cake

3 cups whole wheat pastry flour, or unbleached all-purpose flour
1-1/2 cups Florida Crystals, or granulated sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3 teaspoons vanilla extract
2/3 cup canola, or coconut oil
2 tablespoons white distilled vinegar
2 cups cold water
1 recipe Vegan frosting (link will be added here soon)

Preheat the oven to 350 degrees. Lightly oil a bundt pan, 9-inch springform pan, or muffin tins.

Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of the dry ingredients and add the vanilla, oil, vinegar, and water. Mix just until batter is combined. Do not over-mix. Pour into your prepared pan, and bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. If making cupcakes, check for doneness after 15 minutes.

Cool on a wire rack. Run a knife around the inside of the pan to remove the cake. Cool completely before frosting. Enjoy!

Recipe and photo by Michelle

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