THE BEST CLASSIC VEGAN CHOCOLATE CAKE
This vegan chocolate cake is chocolatey, moist and so simple to make. Vegan or no, this chocolate cake recipe is a crowd-pleaser.
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 25 minutes
- 1 and 1/4 cups soy milk or dairy-free milk
- 1 tbsp apple cider vinegar
- 1 cup self-rising flour
- 3/4 cup wholemeal flour
- 2 tsp baking soda
- 1 and 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup cocoa powder
- 1 and 1/4 cups raw sugar
- 1/2 cup sunflower oil
- 1 tsp vanilla extract
- 3/4 cup boiling water
Preheat oven to 165 degrees C (330 degrees F) fan-forced or 180 degrees C (355 degrees F) conventional and line 3 x 18cm (7-inch) cake pans or 2 x 22 cm (9-inch) pans.
Combine the milk and apple cider in a mixing bowl and set aside.
In a large mixing bowl mix together the flours, baking soda, baking powder, sea salt, cocoa powder and sugar.
Gently whisk the sunflower oil and vanilla extract in to the milk/vinegar mixture.
Add the milk and oil mixture to the dry ingredients and lightly whisk before adding the boiling water and whisking gently until combined. Be careful whisking the boiling water.
The batter is thin so I pour it in to a large pouring jug and distribute it evenly between the cake pans - up to around 3/4 of the pan height.
Pop the pans in the oven and bake for 23 - 25 minutes for the 3 x 18 " pans or 28 - 30 mins for the 2 x 22 " pans or until a skewer comes away from the centre cleanly.
Remove from the oven and sit the cakes for 10 minutes before turning them out to cool completely.
Place one cake, flat side up, and top with your favourite frosting. Place another cake on top, add more frosting followed by the last cake and - you guessed it - more frosting. Decorate with fresh fruit to serve.
Calories: 302kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 387mg | Potassium: 268mg | Fiber: 4g | Sugar: 26g | Vitamin A: 115IU | Vitamin C: 2.1mg | Calcium: 90mg | Iron: 1.6mg