It's easy to make this chocolate cake. It's wet and soft crumbs, just being vegan, and is perfect for all your chocolate cake needs!

We all need vegan chocolate cake recipes. And this cake must be soft with soft crumbs. It must be moist and soft. And most importantly it must be easy.
We talked from cravings for chocolate cakes to baked cakes and at least partially refrigerated in less than an hour. With kitchen-friendly ingredients! And it must be very brown.

This recipe is the easiest vegan chocolate cake. And let me tell you, you need it.
Even if you are not vegan, you still need this recipe! I think most of us know someone who is vegan, or has friends or family with a milk allergy/egg sensitivity. Plus, do we really need to contribute to the whole problem of eradicating male girls (warning: it's quite annoying) just to eat cake? I will leave without.
Eggless cakes have been around since at least World War I. They are known as crazy cakes or strange cakes or depression cakes and are leavened using baking soda and vinegar. Chocolate is the favorite taste of crazy cakes because you want a strong taste to mask the taste of baking soda and vinegar in your last cake.
Ok, allow me to tell you about my cake recipe. Hairy and soft. Moist and soft. Chocolate is very rich. And that makes the gloomiest layer cake.


  • 1 1/4 cup (148g) wheat flour
  • 1/2 cup (100g) white sugar
  • 1/3 cup (30g) Dutch-processed cocoa powder
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2g) baking soda
  • 1/2 tsp (2g) sea salt
  • 1/4 cup (48g) neutral-flavored oil
  • Maple syrup 2 tbsp (36g), dark amber
  • 1 cup (240g) of vegetable milk
  • 1 tsp (5g) apple cider vinegar
  • 1 1/2 tsp (6g) vanilla extract
  • 1/2 tsp (2g) chocolate extract, optional


  1. Preheat the oven to 350ºF with the rack positioned in the middle.
  2. Prepare an 8 "round baking dish. Spray the baking sheet with oil, then place the round baking paper at the bottom. Do not smear the baking paper. Set aside.
  3. In a large bowl add flour, sugar, cocoa powder, baking powder, baking soda, and sea salt. Beat together until merged and fluffy.
  4. In the second mixing bowl add oil, maple syrup, vegetable milk, vanilla extract, chocolate extract (if using), and apple cider vinegar. Beat together until emulsified.
  5. When the oven has been preheated, add the wet ingredients to the dry and use the mixture until it is smooth and lump-free.
  6. Pour the mixture into the prepared pan and then tap the pan on the table 2-3 times to release some air bubbles. Place the pan in the middle of the oven and bake for 32-34 minutes. When finished, the examiner will come out clean or with a few crumbs and the edge of the cake will pull away from the edge of the pan. Do not open the oven while the cake is baking or the center will collapse.
  7. Place the pan on a wire rack and let it cool for 5 minutes. Run the knife around the edge of the baking pan if necessary, then place the wire rack on the baking sheet and turn it upside down to release. Peel the parchment paper from the bottom of the cake and turn it over again to cool it to the wire rack. Allow cooling completely.
This recipe is inspired by the curious chickpea


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