Description

This ultimate chocolate cake is a rich, moist, and fudgy vegan dessert made with simple pantry staples. Perfect for celebrations or everyday indulgence, it’s egg-free, dairy-free, and deeply chocolatey, especially with the optional addition of brewed coffee.

Ingredients

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

1 cup sugar (or coconut sugar)

½ cup neutral oil (such as vegetable or avocado oil)

1 tbsp pure vanilla extract

1 tbsp white or apple cider vinegar

1 cup water or brewed coffee

½ cup dairy-free chocolate chips (optional)

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Instructions

Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar until well combined.
Add the oil, vanilla extract, vinegar, and water or brewed coffee to the dry ingredients. Stir until just combined. Do not overmix.
Fold in the dairy-free chocolate chips if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Frost with your favorite chocolate frosting or enjoy plain.

Notes

Use brewed coffee or espresso for a deeper chocolate flavor.

Swap all-purpose flour for a gluten-free blend to make it celiac-friendly.

Store at room temperature for up to 3 days or refrigerated for up to a week.

Microwave individual slices for 10–15 seconds to reheat.

Freezes well when wrapped tightly in plastic and foil.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 20g
Sodium: 220mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg