Vegan Chocolate Cake

 

We all love a good chocolate cake at home, especially me and my elder one, Rasha. We could sit and finish off it all in one sitting. Azza leans more for fruity bakes rather than chocolate, but once in a while she does love a bite. While browsing through my drafts, I was a bit upset with myself for not having posted this recipe. Can I tell you that this is the easiest chocolate cake you will ever make?

 

Don’t get me wrong. Run yourself through the list… You don’t need butter, eggs or diary to make this cake, so it automatically graduates to becoming vegan. All you need is some basic ingredients in your pantry, mix it through with some oil and warm water and you are ready to go. When I made this the first time during my vegan days, I was really not sure how it would turn out but believe me, I kept making this again and again especially when I have guests coming in at short notice.

 

 

I had tried a few vegan chocolate cake recipes before this one but this recipe is what I finally loved and adapted it to our tastes. First of all, the cake is really chocolaty and moist. You will really not miss your butter and eggs while having slice after slice. It is so easy to make that you wouldn’t want to go for any other recipe.

 

I have kept the sugar to the minimal and served up the cake with a dusting of icing sugar. You can replace the brown sugar with normal granulated sugar, though I love the flavor and color that brown sugar gives to chocolate cakes. Another big pointer for this cake is to use coffee instead of plain warm water. I have tried with both and loved the coffee version more. So it is for you to choose what you would like to go for. πŸ™‚ Do make it for a lazy afternoon tea time and I am sure you won’t regret making it or eating it! Off to the recipe…

 

 

4 from 3 votes

Vegan Chocolate Cake

Course Cake
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 -8
Author Rafeeda

Ingredients

  • 2 1/4 cup all purpose flour
  • 1/2 cup cocoa powder
  • 3/4 cup brown sugar
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup warm water refer notes
  • 1/2 cup oil I used sunflower oil
  • 2 tsp vanilla extract

Instructions

  • Preheat oven to 180 degrees. Grease and flour a bundt pan.
  • Mix all the dry ingredients in a bowl.
  • In another bowl, combine all the wet ingredients.
  • Pour the wet ingredients into the dry ingredients and fold till well combined - do not overbeat! The batter would be thick.
  • Bake for 30 minutes till skewer comes out clean.
  • Cool in pan for five minutes before flipping onto a cooling rack. Cool completely.
  • Sprinkle icing sugar and serve.

Notes

I added a heaped tsp of instant coffee into the warm water before adding it to the batter. It help push up the cocoa flavor even more.



Join the Conversation

  1. Thats one chocolaty goodness!!love the click❀

    1. Rafeeda AR Author says:

      Thank you so much Nusrath… πŸ™‚

  2. This loiks too good…am going to try this

    1. Rafeeda AR Author says:

      Thanks a lot Kaveri…

  3. The recipe is totally exciting…best part it is no butter πŸ™‚

    1. Rafeeda AR Author says:

      Thanks a lot Amrita… πŸ™‚

  4. Delicious chocolate cake in vegan version….!!! Love the third picture…..!Feels to grab it

    1. Rafeeda AR Author says:

      Thank you so much Remya…

  5. Can we make the measures half?

    1. Rafeeda AR Author says:

      Yes, you can but use a smaller pan…

  6. This is a wonderful looking cake. I was amazed to know that it didn’t ask for butter or eggs! Beautiful clicks…wish I could have a piece!!

    1. Rafeeda AR Author says:

      Thank you so much Kanak…

  7. Looks yum rafee????Love the cake design and it looks soft and fluffy!

    1. Rafeeda AR Author says:

      Thank you so much Priya… πŸ™‚

    1. Rafeeda AR Author says:

      Thanks Angie…

  8. 5 stars
    look delicious !!

    1. Rafeeda AR Author says:

      Thanks Gloria…

  9. lovely recipe.. so soft too.. nice clicks

    1. Rafeeda AR Author says:

      Thanks a lot Veena…

  10. I love the rich dark color and can almost imgine the taste of the cake.

  11. I would love to try this one Rafeeda as this is my favorite cake.

    1. Rafeeda AR Author says:

      Yes, please do and let me know Shanaz… Thanks a lot dear…

  12. I love moist chocolate cakes and that dont mess up my kitchen . I have pined this recipe and wil sure to try this out for lunch sweet cravings.

    1. Rafeeda AR Author says:

      Thank you so much Hiba…

  13. 5 stars
    Wow! My favorite chocolate recipe is vegan too…but it has a little vinegar to get the baking soda to rise. Hmm..

    1. Rafeeda AR Author says:

      Thank you so much Bibi… the recipe you are talking about is the wacky/ depression/ crazy cake… have made it once, would love to make it again!

  14. Simple ,divine goodness is this cake.

    1. Rafeeda AR Author says:

      Thanks a lot Sowmya…

  15. christine says:

    Is this really only baked at 180 degrees celcius?

  16. christine says:

    it’s fahrenheit I see that now!! Will be making this tonight!!

  17. This looks amazing…..Is the temp really 180 degrees? Just want to verify before I make????

    1. Rafeeda AR Author says:

      Yes, the temperature to bake is 180 degree celsuis. Hope it is clear now… πŸ™‚

  18. you only preheat the oven to 180 degrees? Usually cakes are 350 degrees.

    1. Rafeeda AR Author says:

      180 degrees is celsuis… sorry for the confusion…

  19. victoria heinen says:

    This is a very simple recipe, but I was confused over the oven temperature and time. The follow up postings have helped. Also, time at the beginning of the recipe is 45 minutes but it’s 30 minutes in the body of the recipe. When I test the pick comes out clean but oily so I’m not sure it’s done. It’s for a birthday cake so I’d like to get it right. Thanks!

    1. Rafeeda AR Author says:

      Hi Victoria… on the top is the total time for the cake to get done, ie. the mixing, the baking and cooling time. Since it is a vegan cake, the texture is totally different from a normal cake with eggs and butter. It may not be fluffy and slightly dense. Once done, ie the skewer tests comes out clearn, just allow it to cool completely before you slice it. Hope this helps…

  20. 2 stars
    I did not get a good cake out of this recipe. It was dry and did not taste right. I ate it with some iced coffee with creamer and it tasted better.

    1. Rafeeda AR Author says:

      I am sorry this didn’t work out well for you… Did you keep the batter before baking? The batter needs to be mixed and baked immediately. Also, if the batter is overmixed, it tends to be dry… Thank you for leaving your feedback…

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