Desserts
Moist Vegan Chocolate Cake
An easy, rich chocolate cake without eggs or dairy.
Ingredients
How many servings?
8
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Heat the oven to 180°C (356°F). Line a roughly 20 × 20 cm baking tin with parchment.
- Mix the flour, sugar, cocoa and baking soda in one bowl. Combine the plant milk, oil, vinegar and vanilla in another.
- Gently fold the wet ingredients into the dry, mixing only until no dry flour remains.
- Bake for 30–35 minutes. Check the centre with a skewer and let cool before slicing.
- Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Preheat the oven before mixing and prepare the tin first so the batter does not sit waiting.
- Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense.
- Baking times vary: a skewer inserted into the centre should come out without wet batter. Bake a few more minutes if needed and cool before slicing.