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–+ servings
A slice of chocolate cake with a candle.

Easy Vegan Chocolate Cake

Author: Kate
This moist and fluffy easy chocolate cake recipe for kids or beginner bakers requires no mixer, no melted chocolate, heck, not even a mixing bowl. All the ingredients get mixed right in the baking dish! It comes out rich and chocolatey. Top with creamy chocolate frosting or a dusting of powdered sugar. Bonus points for it being vegan too.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings

Equipment

Ingredients

Instructions

  • Heat the oven to 350°F.
  • In an 8x8-inch square baking pan, whisk together the 1 1/2 cups all-purpose flour, 1 cup sugar, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  • Make a well in center of flour mixture and add the 1 cup hot coffee (or hot water, if using), 6 tablespoons vegetable oil, 1 tablespoon vinegar, and 1 teaspoon pure vanilla extract. Whisk until well combined. Make sure to get into all the corners for any pockets of dry ingredients.
  • Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.
  • Once cool, spread chocolate frosting over the top. Cut cake into 6-8 slices and serve. You can also skip the frosting and sprinkle the top of the cake with powdered sugar.

Notes

  1. Variations: Get creative! Add 3/4 cup chocolate chips or chopped nuts. Or swap the vanilla extract for 1/2 teaspoon almond or peppermint extract. 
  2. Doneness: Cake is done when a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking. 
  3. Serving: If you don't want to top with frosting, dust the cake with powdered sugar and serve warm with a scoop of ice cream!
  4. Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

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