Vegan Chocolate Cake

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 Cup plus 2 tablespoons sugar (reduce by 2 tbsp for a slightly less-sweet cake)
  • 6 tablespoons unsweetened non-alkalized cocoa
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

Wet Ingredients:

  • 1 cup cold water
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar


  1. Preheat the oven to 350˚ F. Prepare an 8×8 inch pan or circular pan by greasing and placing parchment paper on the bottom. This will help with the release later on.
  2. Sift together dry ingredients into a large bowl
  3. Combine the wet ingredients and add them to the bowl with the dry ingredients
  4. Stir until smooth and scrape the batter into the pan and spread evenly
  5. Allow the cake to bake approximately 25 to 30 minutes, so that when a toothpick is inserted into the center, it comes out clean
  6. Allow to cool for at least 10 minutes before attempting to remove the cake from its pan


Although this cake is fantastic by itself- for decoration, you can add powdered sugar to the top. For added flavor/kick, pair with a raspberry reduction, dulce de leche, or a chocolate sauce. If you would like to turn this batter into cupcakes, or would simply like to ice your cake, the icing I recommend making is as follows:


        • 5 oz. dark chocolate
        • 2/3 cup heavy cream
        • 1 tsp vanilla extract Directions



        1. Break up your chocolate if it is in block form
        2. Pour in the heavy cream and extract
        3. Melt in the microwave or over a double broiler and then mix together with a hand mixer or whisk until the desired consistency