Everybody needs a go-to recipe for vegan chocolate cake. Additionally, the crumb of this cake must be delicate and silky. It must be delicate and moist (sorry to anyone who unreasonably despises the m-word). Most importantly, it must be simple.
Ingredients
For the Chocolate Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
For the Berry Topping
- 2 cups mixed berries (such as strawberries, raspberries, blueberries)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Make a well in the center of the dry ingredients and add the almond milk, vegetable oil, vinegar, and vanilla extract. Mix until just combined, being careful not to overmix.
- Pour the cake batter into the greased cake pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, arrange the mixed berries on top.
- Slice and serve.
Nutrition Facts
- Calories: 296
- Total Fat: 10g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 334mg
- Total Carbohydrate: 49g
- Dietary Fiber: 4g
- Sugars: 29g
- Protein: 3g
