Vegan Chocolate Cake Recipe:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup non-dairy milk (such as almond or soy milk)
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine the non-dairy milk, vegetable oil, vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined and smooth.
5. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Once the cake has cooled, you can frost it with your favorite vegan frosting or ganache, or enjoy it plain.
Voila! You now have a delicious vegan chocolate cake that only takes around 45 minutes to make. Enjoy!
Give me a vegan chocolate cake recipe that takes around 45 minutes to make
7 answers
Oh, um, how long does it have to be in the oven if it is cupcakes?
If you're making cupcakes instead of a cake, the baking time will be shorter than for a whole cake. For vegan chocolate cupcakes, bake them at 350°F (180°C) for about 18-20 minutes. Keep an eye on them and do a toothpick test to check for doneness - insert a toothpick into the center of a cupcake, and if it comes out clean, they're ready. Enjoy your vegan chocolate cupcakes!
Is the vinegar really necessary?
Yes, the vinegar is an important ingredient in this vegan chocolate cake recipe as it reacts with the baking soda to help the cake rise and become light and fluffy. It also adds a subtle tanginess to the cake that enhances the flavor. If you prefer to omit the vinegar, you can try using lemon juice or apple cider vinegar instead. However, I recommend keeping the vinegar in the recipe for best results.
Is it okay if I use baking powder instead of baking soda?
Yes, you can use baking powder instead of baking soda in this vegan chocolate cake recipe. However, keep in mind that baking powder contains both an acid and a base, so you won't need to add vinegar or any other acidic ingredient to the batter.
If you decide to use baking powder, simply substitute a 1:1 ratio for the baking soda called for in the recipe. The texture of the cake may be slightly different as baking soda tends to create a more dense and chewy texture, while baking powder creates a lighter and fluffier texture. But overall, the cake should still turn out delicious. Enjoy!
If you decide to use baking powder, simply substitute a 1:1 ratio for the baking soda called for in the recipe. The texture of the cake may be slightly different as baking soda tends to create a more dense and chewy texture, while baking powder creates a lighter and fluffier texture. But overall, the cake should still turn out delicious. Enjoy!
1 answer