The BEST Vegan Chocolate Cake
This rich, moist chocolate cake is perfect as a layer cake for a fancy party, as well as in the form of cupcakes topped with a decadent frosting. Each bite is a journey into a world of pure indulgence, leaving you craving just one more slice.
Servings: 16 slices
Calories: 268kcal
Ingredients
Dry Ingredients:
- 3 cups unbleached white flour
- 1 ½ cups cocoa powder
- ½ teaspoon salt
- 2 teaspoons baking soda
Wet Ingredients:
- 2 ¼ cups water
- 1 ½ cups cane sugar
- ½ cup vegetable oil
- ¼ cup apple sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F.
- Mix flour, cocoa powder, salt, and baking soda in a large bowl. Whisk together water, cane sugar, vegetable oil, apple sauce, apple cider vinegar, and vanilla extract in a separate medium bowl.
- After confirming that the oven is finished heating to 350°F, mix wet and dry ingredients. (Avoid over mixing which could result in a tough cake).
- Pour cake batter into two oiled 8-inch cake pans, and bake for 35 minutes or when an inserted toothpick comes out clean.
- Wait for the cake to cool completely before frosting.
Notes
• To make a single layer cake, make half the recipe.
• To make a 4-layer cake, slice both layers in half, horizontally, and fill.
• To make cupcakes, fill cupcake liners 2⁄3 full and bake for 15-18 minutes, or until an inserted toothpick comes out clean.
• For gluten-free, substitute the flour with Bob’s Red Mill 1-to-1 Gluten-free Flour Blend. Tip: Put the cakes in the oven as quickly as possible after mixing the wet and dry ingredients to fully make use of the leavening effects of the baking soda. Storage: Place the cake in an airtight cake carrier or a similar container for 1 to 2 days at room temperature or up to 5 days in the fridge.
• To make a 4-layer cake, slice both layers in half, horizontally, and fill.
• To make cupcakes, fill cupcake liners 2⁄3 full and bake for 15-18 minutes, or until an inserted toothpick comes out clean.
• For gluten-free, substitute the flour with Bob’s Red Mill 1-to-1 Gluten-free Flour Blend. Tip: Put the cakes in the oven as quickly as possible after mixing the wet and dry ingredients to fully make use of the leavening effects of the baking soda. Storage: Place the cake in an airtight cake carrier or a similar container for 1 to 2 days at room temperature or up to 5 days in the fridge.
Nutrition
Calories: 268kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 250mg | Potassium: 138mg | Fiber: 3g | Sugar: 19g | Vitamin A: 0.5IU | Calcium: 14mg | Iron: 2mg