Rating: 4.5 stars 4.7
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Rich, medium-dense vegan chocolate cake, perfectly moist. Adapted from Sue's Vegan Chocolate Cake on this site.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
8
Yield:
1 8-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.

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  • Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.

  • Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.

Cook's Notes:

Substitute another vegan milk for the soy milk if preferred.

You can use another type of vinegar in place of apple cider vinegar.

Nutrition Facts

266 calories; protein 3.5g; carbohydrates 45.4g; fat 8.3g; sodium 386.1mg. Full Nutrition
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