Coming together in just one bowl with simple pantry ingredients. This vegan chocolate cake is moist, delicious, and easy to make. Topped with fresh raspberries and a dusting of icing sugar for a simple yet delicious chocolate dessert.
Course Dessert
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 16" cake
Author Two Market Girls
Ingredients
80g(⅔ cup) all-purpose flour
25g(2 tbsp) cocoa powder
¼tspbaking powder
¼tspbaking soda
1tbspflax seeds ground
pinchkosher salt
⅓cupvegetable oil
½cupsoy milk
1tspapple cider vinegar
1tspvanilla extract
125g(½ cup + 2 tbsp) granulated sugar
Instructions
Preheat oven to 350℉.
Combine all-purpose flour, cocoa powder, baking powder, baking soda, ground flax seeds, and kosher salt in a bowl with a whisk.
Whisk in vegetable oil, soy milk, apple cider vinegar, vanilla extract, and granulated sugar until jump combined.
Lightly grease a 6" round cake pan then line the base with parchment paper.
Pour the cake batter into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean.
Let cool on a wire rack. Once completely cool dust with icing sugar and/or fresh fruit and serve.