Okay, okay, you guys, listen up! You want chocolate cake, yeah? But you think, “Aiyah, so much work! So many dishes!” Don’t worry, lah! I got you covered. This cake? Super simple. One bowl only! Even your grandma can make it. No fancy equipment needed, only your two hands and maybe one mixer, if you lazy. This is the most moist, fluffy, chocolatey cake you ever try, I promise you!
Simple Vegan Chocolate Cake
Look at this cake! So beautiful, right? And tastes even better than it looks. You won’t believe how easy it is to make. Just follow my instructions, okay?
Ingredients
Here’s what you need. Don’t skip anything, or your cake will be sad!
- 1 1/2 cups all-purpose flour (or gluten-free blend)
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups warm water
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 tablespoons white vinegar
- 1 1/2 teaspoons vanilla extract
- For the Frosting (optional, but why would you skip this?):
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar (or more, to taste)
- 1 teaspoon vanilla extract
Instructions
Okay, now pay attention! This is important. Follow these steps exactly!
- First, preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. If you only got one, no problem, bake one then bake the other, wait a little longer, okay?
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure no lumps!
- Add the warm water, oil, vinegar, and vanilla extract to the dry ingredients. Mix everything together until just combined. Don’t overmix, okay? We don’t want tough cake.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it! Don’t let it burn!
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Very important! Don’t touch the cake when hot.
- While the cakes are cooling, make the frosting: Scoop out the thick, solid coconut cream from the top of the refrigerated coconut milk can (leaving the watery liquid behind).
- In a bowl, beat the coconut cream with a mixer until smooth and fluffy.
- Add the cocoa powder, powdered sugar, and vanilla extract. Beat until well combined and smooth. Taste! Need more sugar? Add more sugar!
- Once the cakes are completely cool, frost the first layer with frosting, then top with the second layer and frost the top and sides of the cake.
- Decorate with sprinkles, chocolate shavings, or whatever you like! Be creative!
- Refrigerate the cake for at least 30 minutes before serving. This helps the frosting set. But if you cannot wait, just eat!
There you go! The easiest and most delicious vegan chocolate cake ever! Now, go make this cake and share with your friends and family. They will say you are a genius baker! Don’t forget to tell them it’s vegan, they won’t even believe it! Enjoy, lah!
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Simple Vegan Chocolate Cake | Minimalist Baker Recipes
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Simple vegan chocolate cake. Simple vegan chocolate cake