Easy Chocolate Cake Recipe {Vegan}
Meet my super easy chocolate cake recipe! It's so moist, scrumptious and you can make in 1 bowl in no time. Bonus? It's eggless, dairy-free, and no mixer or fancy ingredients are required.
Servings: 10
Calories: 257kcal
Ingredients
- 1 ¾ level cups (220 grams) all-purpose flour or white spelt flour
- ⅔ cup (130 grams) Beet sugar or organic brown sugar (see notes)*
- ¾ cup +1 Tbsp (75 grams) unsweetened cocoa powder (see notes)*
- 3 tsp baking powder
- ⅛ tsp fine salt
- 2 cups + 1 Tbsp (495 ml) dairy-free milk or cow milk
- 3 Tbsp (45 ml) vegetable olive oil
- 1 tsp vanilla extract or expresso powder (optional)
- ½ cup (85 grams) Vegan dark chocolate chips (optional)
Chocolate coating:
- ½ cup (85 grams) dark chocolate chips (optional)
Instructions
- Preheat the oven to 340°F/170°C, place the rack in the middle shelf, then grease a 9-inch bund cake pan. Alternatively, grease or line with parchment paper a 9-inch round pan.
- Place flour, cocoa powder and baking powder in a large bowl and whisk throughly into a homogenous mixture.
- Add sugar and salt to the dry ingredients and mix again until well combined.
- Then pour over the liquid ingredients: milk, oil and vanilla essence. Mix until just combined, but do not overmix.
- Stir in the chocolate chips, pour in the preparred cake pan, and bake.
- If you use a 9-inch bundt pan like mine, after 40 minutes check the doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean and dry the cake is done, otherwise keep baking for a further 3-5 minutes and check again. If you use a 9-inch round pan instead, the baking time is 30 maximum 35 minutes. Check for doneness after 30 minutes.
- When the cake is ready, take it out from the oven straight away and let it cool for about 5 minutes on a cooling rack. If you use a bundt pan, turn it upside down while it's still warm, that helps the release.
Chocolate coating:
- Place the chocolate chips into a heatproof bowl placed over a pan of barely simmering water (a bain marie). Allow the chocolate to melt, stirring occasionally. Once melted leave it to set until a bit firm, but still runny
- Decorate the cake by pouring the melted chocolate gently all over it.
- Serve immediately or wait until the chocolate is set.
Notes
Level cups of flour: spoon the flour into the measuring cup (do not press it) than use the back of a knife to level off the top of the cup.
Sugar: this cake is not overly sweet. If you have a sweet tooth, or if you usually enjoy traditional cakes with frosting or similar, you might want to add more sugar, about 1/4 cup (50 grams) or 1/3 (70 grams).
Chocolate coating: the amount of chocolate is not enough to cover the cake entirely, but it makes a partial coating. If you want to cover the whole cake, simply double the quantities.
Cocoa powder: you can swap dutch processed cocoa powder for unsweetened cocoa powder, it works just fine.
Storage: it keeps well for up to 4 days if stored in an airtight container or in a cake dome over the counter. It's also freezable, in an airtight container, for up to 1 month.
Note: nutritional values are per serving (calculated without the chocolate coating) and they're estimates only. Please see my disclosure policies.
Nutrition
Calories: 257kcal | Carbohydrates: 44g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 234mg | Fiber: 4g | Sugar: 20g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg