Vegan Chocolate Cake

by Agata
16 Pieces
40 min

This beauty here is my favourite vegan cake. It's fudgy, it's rich in chocolate flavour, it's vegan. If that doesn't sound convincing enough, this cake requires absolutely no weird ingredients (only 5 main ingredients, in fact), and it only takes a few minutes to whip up. Honestly!

I've made this cake countless times, usually when I have a really sweet tooth but not many ingredients at home. I dare say it's actually quite difficult to mess up, so chances are you're only minutes away from a delicious cake in your own kitchen!

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Recipe details
  • 16  Pieces
  • Prep time: 5 Minutes Cook time: 35 Minutes Total time: 40 min
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  • 190g (1 1/2 cup) all purpose flour
  • 25g (4tbsp) unsweetened cocoa powder
  • 90g (0.4cup) caster sugar
  • 90g (0.45 cup) brown sugar*
  • 70ml (5tbsp) sunflower oil
  • 235ml (1cup) water
  • 1tsp baking soda
  • 1/2 tsp cream of tartar*
  • 1/2 tsp white wine vinegar
  • 1tsp vanilla essence
  • pinch of salt

Preheat oven to 170 Celsius (338 Fahrenheit)
Grease a 20x20cm (8 inch) baking tin
In a large bowl, mix all the dry ingredients together
Pour the wet ingredients on top and stir until combined completely
Transfer to greased baking tray
Bake for 35 minutes
  • Instead of using both white and brown sugar, you can use only white, bringing it up to a total of 180g (1cup)
  • If you don't have it cream of tartar at hand, you can skip this and add 1tsp of vinegar instead of 1/2tsp. And the other way around; if you don't have vinegar, feel free to use a tsp of cream of tartar. You can also use other types of cooking vinegars if you don't have white wine vinegar. In fact, if you don't have any of these, but have baking powder, just exchange the baking soda, cream of tartar, and vinegar for 2tsp of baking powder instead. All these methods will give similar (and very delicious!) results, but I find it turns out fluffiest and most airy using the ratios given in the recipe.
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