This moist vegan chocolate cake recipe is easy without any unusual ingredients. It’s egg-free and milk-free. When you try it you will never guess it’s vegan. Super easy to make with just some basic ingredients.
The coffee in the chocolate cake gives no coffee taste but only gives it a deeper chocolate taste.
Perfect to serve warm or cold with some ice-cream , berries or cream.
You can store it in an airtight container in the refrigerator for up to 4 days. If you want it warm, you can just heat it in the microwave for a few seconds. Or just leave it outside the refrigerator for 30 minutes until it reaches room temperature before serving.
How to make this Moist vegan chocolate cake.
Start by mixing all dry ingredients except baking soda in a bowl. Sift the cocoa powder into the bowl and stir everything.
Add all the liquid ingredients except the orange juice and mix it with the dry ingredients and stir everything into a smooth batter..
Add baking soda to orange juice, stir and finally add it to the batter. Stir the batter until well combined.
Pour the batter into a greased 22×30 cm (12 inch) baking dish.
Now, you only need to bake it for 40 minutes at 175 C (350 F)
While your Moist vegan chocolate cake is cooling down, start with the sauce. Add the chocolate in small pieces in a Bain-marie (double boiler) and stir with a spatula until the chocolate melts. Finally, add vegetable oil and vanilla extract (or powder)to the melted chocolate and stir until well combined.
Use a fork to make some holes on the top of the chocolate cake and pour over the warm chocolate sauce until the whole cake is covered.
Enjoy your warm chocolate cake with some vanilla ice-cream and berries!
If you liked Moist vegan chocolate cake, you may also like:
Ice Cream with only 2 Ingredients
Moist vegan chocolate cake
Ingredients
Cake
- 340 g White sugar (1½ cup)
- 375 g Plain flour (2½ cup)
- 100 g Cocoa powder (1¼ cup)
- 1 tsp Salt
- 500 ml Water (2 cups)
- 2 tsp Vanilla extract or vanilla powder
- 125 ml Corn oil (½ cup)
- 5 tbsp Coffee
- 2 tbsp White vinegar
- 1 tsp Baking soda
- 1 Orange juice (from one orange freshly squeezed)
Sauce
- 250 g Dark Chocolate (8,8 oz)
- 125 ml Corn oil (½ cup)
- 1 tsp Vanilla extract or Vanilla powder
- 1 pinch Salt
Instructions
Sauce
- Add the chocolate in small pieces in a Bain-marie (double boiler) and stir with a spatula until the chocolate melts.
- Add vegetable oil and vanilla extract (or powder)to the melted chocolate and stir until well combined.
Cake
- Preheat oven at 175°C (350°F)
- Mix all dry ingredients except baking soda in a bowl.
- Sift the cocoa powder into the bowl and stir everything.
- Add all the liquid ingredients except the orange juice and mix it with the dry ingredients and stir everything into a smooth batter..
- Squeeze the juice from one orange in a cup and add the baking soda. Give it a stir and add it to the batter.
- Stir the batter until well combined.
- Pour the batter into a greased 22×30 cm (12 inch) baking dish.
- Bake it for 40 minutes at 175°C (350°F)
- Let the cake cool down for 1 hour.
- Use a fork to make some holes on the top of the chocolate cake and pour over the warm chocolate sauce until the whole cake is covered.
- Let it rest for 30 minutes so that the cake can absorb some of the sauce.
- Cut in squares and serve with some ice-cream or whipped cream.
Notes
Βon appétit
