This is that vegan chocolate cake deeply chocolatey, incredibly moist, and so easy you’ll wonder why you ever needed eggs or dairy. It’s rich without being heavy, soft without being crumbly, and absolutely perfect for birthdays, celebrations, or anytime a serious chocolate craving hits.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm water
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Optional swap: Use melted coconut oil for a slightly richer flavor.
Steps
- Preheat and prep. Heat oven to 350°F and grease an 8×8 pan or round cake pan.
- Mix dry ingredients. In a bowl, whisk flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
- Add wet ingredients. Pour in warm water, oil, vinegar, and vanilla. Stir gently until smooth. Don’t worry if the batter looks thin that’s exactly right.
- Pour and smooth. Transfer batter to the pan and lightly smooth the top.
- Bake for 30–35 minutes, until a toothpick comes out clean or with just a few moist crumbs.
- Cool completely. Let the cake cool before frosting so it stays beautifully moist.
Chef’s Tips
- The vinegar is essential: It reacts with the baking soda for lift no vinegar taste at all.
- Don’t overbake: Pull it as soon as it’s set to keep that tender crumb.
- Want it extra moist? Brush the warm cake lightly with plant milk.
Variations
- Vegan chocolate cupcakes: Bake 18–20 minutes in a lined muffin pan.
- Espresso chocolate cake: Add 1 tsp instant espresso powder to deepen the flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend.