Quick & Easy Chocolate Cake
Moist, delicious, and easy! The easiest chocolate cake comes together in just one bowl with simple pantry ingredients.
Chocolate cake shouldn’t be complicated. All you really need is a few simple pantry ingredients to whip together a deliciously moist cake. Our recipe comes together in a single bowl and is truly no fuss.
No we’ve never been big on stacked layer cakes with a mountain of icing. While showstoppers, we just find them overwhelmed with sweet flavour. That’s why you likely won’t ever find a layer cake on here, just simple single layer cakes. Maybe there might be some whipped cream or a dusting of icing sugar, maybe some fresh fruit or a nice compote - but layers of icing, nope.
Why you’ll love this recipe:
A one-bowl chocolate cake recipe!
Packed with chocolate goodness.
Just the right level of sweetness.
Top tips for making a moist and decadent chocolate cake:
Use weighted measurements. When baking, remember that its a science not an art. Keeping this in mind, you want to make sure you’re using the exact amount you need to decrease your risk of a failed baking session.
Do not overmix. And overmixed cake can be tough and chewy. Mix the batter until it’s just combined and the dry ingredients have been completely mixed into the wet.
Line the pan with parchment paper. To ensure that you cake doesn’t stick to your pan, grease with vegan butter or cooking spray and place a circular piece of parchment paper on the bottom.
Allow the cake to cool completely. Before applying the icing sugar and slicing, you want to make sure the cake has cooled completely.
How to make a quick and easy chocolate cake:
Prep Time: | Bake Time: | Total Time:
Makes: 8 servings
Ingredients
80 g (⅔ cup) all-purpose flour
25 g (2 tbsp) cocoa powder
¼ tsp baking powder
¼ tsp baking soda
7 g (1 tbsp) ground flax seeds
pinch kosher salt
80 mL (⅓ cup) vegetable oil
120 mL (½ cup) soy milk
5 mL (1 tsp) apple cider vinegar
5 mL (1 tsp) vanilla extract
125 g (½ cup + 2 tbsp) granulated sugar
Instructions
Preheat oven to 350℉.
Combine all-purpose flour, cocoa powder, baking powder, baking soda, ground flax seeds, and kosher salt in a bowl with a whisk.
Whisk in vegetable oil, soy milk, apple cider vinegar, vanilla extract, and granulated sugar until jump combined.
Lightly grease a 6” round cake pan then line the base with parchment paper.
Pour the cake batter into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean.
Let cool on a wire rack. Once completely cool dust with icing sugar and/or fresh fruit and serve.
Ingredient Notes:
All-Purpose Flour – We use the store brand unbleached all-purpose flour. For us that’s the no name brand. Any all-purpose flour should work for this recipe.
Cocoa Powder – We use our store brand cocoa powder, but for an even stronger chocolate flavour you can use cacao powder.
Baking Soda & Baking Powder – Ensure these are not expired before you start your recipe or else you may have a cake that doesn’t rise.
Ground Flax Seeds – This helps the cake hold together and is used in replacement of egg.
Vegetable Oil – Used to ensure the cake is soft and moist. We don’t recommend replacing with melted butter, but you can use another neutral flavoured oil.
Granulated Sugar – If it’s of concern for you, not all white granulated sugar is vegan-friendly as some is processed with animal bones. Most available in Canada are vegan, but it may be different in other countries.
Vegan Buttermilk – To replace buttermilk we use a combination of non-dairy milk, specifically soy milk, and apple cider vinegar to have a similar flavour and effect as buttermilk.