Craving a rich, moist chocolate cake that's not only incredibly delicious but also completely vegan? Look no further! This One-Bowl Vegan Chocolate Cake is about to become your new obsession. Imagine creating a bakery-worthy dessert with minimal effort, using just one bowl and simple pantry ingredients. Whether you're a seasoned vegan baker or just looking to impress your friends and family, this foolproof recipe will have everyone begging for seconds - and they'll never guess it's dairy-free and egg-free!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking pan or line it with parchment paper, ensuring complete coverage of the bottom and sides.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt. Whisk the dry ingredients thoroughly to remove any lumps and ensure even distribution.
- Create a well in the center of the dry ingredients. Pour in the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Using a whisk or spatula, mix the wet and dry ingredients together until just combined. Be careful not to overmix; stop when the batter is smooth and no dry flour streaks remain.
- Pour the cake batter into the prepared baking pan, using a spatula to spread it evenly and tap the pan gently on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for 28-32 minutes. To check doneness, insert a toothpick or cake tester into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, you can dust with powdered sugar, frost with vegan chocolate frosting, or serve as is. Slice into 8 equal pieces and enjoy!
Tips
- Ingredient Temperature: Make sure all your ingredients are at room temperature for the smoothest batter and most even baking.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Check for Freshness: Ensure your baking soda is fresh, as it's crucial for the cake's rise and texture.
- Pan Preparation: Properly greasing the pan or using parchment paper is key to easy cake removal.
- Cooling is Crucial: Allow the cake to cool completely before frosting or serving to ensure the best texture and flavor.
- Customization Options: Feel free to add chocolate chips, nuts, or a sprinkle of sea salt to make this recipe your own.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 45g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
