Servings: 12 slices
Calories: 280kcal
Equipment
- Whisk
- Mixing Bowl
- Cake Pans
- Toothpick
- Parchment Paper
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cups unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup almond milk or any plant-based milk
- ½ cup vegetable oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 cup hot water
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper for easy removal later.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until combined. Gradually add the hot water, stirring gently.
- Divide the batter between the prepared pans and bake for 30-35 minutes. Use a toothpick to test doneness.
Notes
This Vegan Chocolate Cake is not only rich and delicious, but also versatile with various substitution options for ingredients, allowing bakers to adapt recipes to available kitchen staples without compromising on taste or texture.
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Fiber: 2g | Sugar: 25g
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