Moist vegan chocolate cake

Moist vegan chocolate cake

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.

Moist vegan chocolate cake

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!

Moist vegan chocolate cake

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Moist vegan chocolate cake

Moist vegan chocolate cake

This moist vegan chocolate cake recipe is quick and easy without any unusual ingredients.Super easy to make with just some basic ingredients.
Prep Time 20 minutes
Cook Time 40 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Baking
Cuisine Greek
Servings 15
Calories 416 kcal

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.
    batter for moist chocolate cake
  • Add vegetable oil and vanilla extract (or powder)to the melted chocolate and stir until well combined.
    batter for moist chocolate cake

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.
    cocoa powder
  • 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.
    orange juice and baking soda
  • 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.
    Moist vegan chocolate cake in form
  • Cut in squares and serve with some ice-cream or whipped cream.

Notes

Βon appétit

Fluffy vegan chocolate cake and raspberries and ice-cream spoon

Βon appétit

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