Epic Vegan Chocolate Cake

chocolate cupcake with rainbow frosting

Chocolate cake that is not too rich, light and fluffy, tasty as heck, and vegan. Bonus – no raw eggs, so you can eat the batter! It’s part of the experience.

This is the best chocolate cake in existence. Even before I started baking vegan I used to use this recipe.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup water OR instant coffee
  • Vegetable oil pan spray

Directions

  1. Preheat over to 175ยบ c. Lightly grease one 9X5 inch cake pan. Vegetable oil pan spray works well.
  2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar, applesauce, and water / coffee. Mix together until smooth.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 35 minutes for cake or 22-25 minutes for cupcakes. Remove from oven and allow to cool.

What did you think? Let me know in the comments!

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