Description
Rich, medium-dense vegan chocolate cake, perfectly moist. Adapted from Sue’s Vegan Chocolate Cake on this site.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup cold vegan buttery spread (such as Earth Balance®)
- ½ cup soy milk
- ½ cup brewed coffee
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
- Combine flour
- sugar
- cocoa powder
- baking soda
- and salt in a large bowl
- whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
- Pour soy milk
- coffee
- vinegar
- and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 8