Easy Chocolate Cake (vegan)

Adapted from King Arthur

• 1 1/2 cups (177g) all-purpose flour (or Gluten Free 1-1 blend)
• 1 cup (198g) sugar
• 1/4 cup (21g) cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon espresso powder, optional
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 tablespoon (14g) vinegar, cider or white
• 1/3 cup (67g) vegetable oil
• 1 cup (227g) cold water or milk (for GF reduce to 1/2 cup
• 1/2 recipe for Chocolate Buttercream Frosting or Dairy Free Chocolate Glaze or serve with chocolate sauce drizzled on top (recipe below)
• For gluten free add 2 eggs + 1 teaspoon xanthan gum

Directions

1. Preheat the oven to 350°F. Lightly grease an 8″ square pan or a 9″ round cake pan at least 2″ deep.
   For cupcakes, grease or line a muffin pan.
2. Whisk the vanilla, vinegar, vegetable oil, water (or milk), and sugar in a large bowl.
3. Place a sieve over the bowl and add the dry ingredients. Sift into the bowl and whisk until combined.
4. Pour a scant 1/4 cup batter into each well.
5. For cake: Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached.
6. For cupcakes: Bake for 17-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
7. For gluten free cake: Allow flours to hydrate by resting batter for exactly 30 minutes before baking. Then, bake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean.
   For gluten free cupcakes: Allow flours to hydrate by resting batter for exactly 30 minutes before baking. Then, bake for 17-20 minutes or until a toothpick comes out to clean.

See Hot Fudge Sauce. Or this somewhat lighter chocolate sauce:
1/2 cup (3 1/2 ounces, 99g) granulated sugar
1/4 cup (3/4 ounce, 21g) unsweetened cocoa powder
1/2 cup (5 1/2 ounce, 156g) light corn syrup
1/4 cup (2 ounces, 56g) half & half or evaporated milk
2 tablespoons (1 ounce, 28g) butter  
1/2 teaspoon vanilla
In a small saucepan, combine sugar, cocoa powder, corn syrup and milk or half & half. Stir to blend. Cook over medium heat until mixture comes to a full boil, then reduce heat to medium-low and simmer, stirring occasionally, for 3 minutes. Remove sauce from heat and add butter and vanilla, stirring until butter melts. Cool to room temperature, then store in the refrigerator. Makes about 1 cup.

Serve warm or at room temperature; this sauce reheats easily in a glass cup in your microwave.

Print Recipe

Easy Chocolate Cake

Dessert

Serves: 12

Ingredients

• 1.5 cups (177g) all-purpose flour
• 1 cup (198g) sugar (I usually reduce by 1 or 2 tablespoons)
• 1/4 cup (21g) cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 tablespoon (14g) vinegar, cider or white
• 1/3 cup (67g) vegetable oil
• 1 cup (227g) cold water or milk (I always use milk)
• 1 recipe Chocolate Buttercream Frosting or Chocolate Glaze

Instructions

1

Preheat your oven to 350°F.

2

Lightly grease an 8″ square or 9″ round pan that’s at least 2″ deep. For cupcakes grease a 12 cup muffin pan or use muffin liners.

3

Whisk the vanilla, vinegar, vegetable oil, water (or milk), and sugar in a large bowl.

4

Place a sieve over the bowl and add the dry ingredients. Sift into the bowl and whisk until combined.

5

Pour the batter into the prepared cake or muffin pan. For cupcakes use a scan’t 1/4 cup batter for each cup.

6

Bake the cupcakes for 17-20 minutes and the cake for 30-35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.