|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You simply can't go wrong with a double chocolate dessert. It may seem like a real challenge to make a fluffy cake without eggs and butter, but it's couldn't be easier. Chocolate cake is the perfect candidate for making vegan. The rich, chocolatey flavor makes the butter obsolete, and the cake gets its lift from the help of baking soda and vinegar.
Vinegar seems like a weird ingredient for a sweet cake, but it's the key to this vegan cake's texture. If you've ever combined vinegar and baking soda, you understand why the combination adds air to the cake batter. Most of the vinegar bakes off in the oven, removing any noticeable vinegar flavor from the mix and leaving you with a sweet and rich fluffy cake. Just don't let the batter sit before baking—get it in the oven right after mixing.
If you are a chocoholic, you'll love this dairy-free and egg-free vegan cake. Cocoa goes into the quick and easy cake batter before a healthy dose of chocolate chips. It's a delicious treat that comes together as fast as a cake mix and doesn't require any fancy embellishments. The one-bowl dessert is mixed up and out on the oven in less than an hour. This is a great cake for the wow factor at parties since your guests will be shocked that its dairy and egg-free!
Gather the ingredients.
Preheat the oven to 350 F. Spray or lightly grease an 8x8 baking pan.
In a large mixing bowl, combine the flour, sugar, cocoa powder, salt, and baking soda.
Add the water, olive oil, white or apple cider vinegar, and vanilla extract and mix until blended. Add the chocolate chips and stir just until incorporated.
Pour the batter into the prepared baking pan and bake for 30 to 35 minutes. The cake should be cooked through.
Let cool before slicing and serving.
- The best way to test a cake for doneness is with a toothpick or cake tester. When no liquid batter clings to the toothpick, the cake is cooked through. This cake is a little tricky to test since it contains chocolate chips that melt in the oven. If you think you encountered a chocolate chip with your toothpick, try again near the center until you find a testing spot that is chocolate chip-free.
- Because the vinegar and baking soda will react with each other right away, don't let the batter sit out on the counter before baking. Preheat the oven and prepare the pan before you begin mixing so that you can place the cake batter in the oven right away.
- For a richer flavor, swap the cold water for cold coffee. It will give the cake a slight mocha taste and will accentuate the chocolate flavor.
- Swap up to half of the vanilla for almond extract for a sweet, nutty flavor. If desired, add a handful of chopped almonds to the top of the cake batter as well.
- Make an orange-chocolate variation by adding up to 1/2 teaspoon orange extract and the zest of one orange to the batter.
- Replace the chocolate chips with white chocolate or butterscotch chips for a different combination of flavors.
- If you want to get fancy, try frosting with a vegan chocolate frosting for an extra decadent dessert, or mix it up with vegan vanilla buttercream.