Easy Vegan Chocolate Cake

4.4(54)

It's official: the best vegan chocolate cake is also the easiest chocolate cake in the world, no dairy or stand mixer required!

by Sarah Magid·published 2009-06-10

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Servings

Makes one 8-or 9-inch layer cake or 24 cupcakes

Total time

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Calories / serving

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Ingredients (9)

serves

2¼ cups organic all-purpose flourflour
2 cups organic cane sugarsugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking sodabaking-soda
½ teaspoon kosher saltsalt
1 tablespoon organic vanilla extractvanilla-extract
⅔ cup organic canola oilcanola-oil
2 teaspoons organic white vinegarvinegar
2 cups cold waterwater

Instructions (6 steps)

01Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
02In a large bowl, sift the dry ingredients together. Set aside.
03In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
04Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
05

06Cool in the pans for 10 minutes, then invert onto a wire rack to cool. Editor’s note: Cake is pictured with Vegan Fluffy Buttercream Frosting. This recipe first appeared on Epicurious in June 2009. The intro has been updated. Head this way for more of our best vegan desserts →

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