vegan chocolate cake

A very (VERY) easy chocolate cake, this is my go-to for both vegan and non-vegan cakes. This recipe is incredibly forgiving and flexible - swap out the non-dairy milk for strong coffee, soda water, or even juice and it will still produce fantastic, reliable results.

This recipe is perfect for an 8” layer cake, and can easily be halved for a 6” cake.

Dry ingredients:
225g plain flour
80g good quality cocoa
1/2 teaspoon salt
1 1/2 teaspoons baking soda (bicarb)
170g white sugar

Wet ingredients:
130g brown sugar
1 1/2 cups non-dairy milk (or fizzy water/coffee/whatever you have)
1/2 cup olive oil 
1 tablespoon white or apple cider vinegar 

Preheat the oven to 180°C. Lightly grease two 8” round cakes tins with oil or cooking spray and line the bottoms with baking paper.

~You can use a single 8” cake tin if not using a filling, but you will probably need extend the baking time.~

In a large bowl, whisk together the flour, cocoa, salt, baking soda and white sugar until no lumps remain. 

Add all the remaining ingredients and whisk gently until smooth. 

Scrape the batter evenly into the tins and set them on the middle shelf of the oven for 45 min to an hour. If your oven is hopeless like mine, it’s a good idea to test the centre of the cake with the blade of a small knife every 5 minutes after the 45. When it comes out clean, it’s done.

Rest in the tin for 10 minutes before turning out onto a wire rack.

Once completely cool, the cakes can be sandwiched together with your favourite frosting, cream or jam, and decorated.