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.
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