This chocolate cake is vegan but we don’t tell people it is, and they love it. That’s how good it is.–Bea Vo
LC We'll Second That... Note
We second the author’s sneaky sentiment about not telling people this is a vegan chocolate cake indulgence, as it somehow makes it all the more gratifying when they go back for seconds. (We also won’t divulge how long any remaining slices last after guests go home.)
Another lovely thing about this recipe? If you have no unsweetened soy milk in the house, you don’t necessarily need to run to the store or pass the recipe by. One of our trusted LC recipe testers, Natalie Reebel, smartly swapped soy for almond milk (plain almond milk, not the sweetened, flavored kind, notes another LC recipe tester, Sita Krishnaswamy) and found it to be a swell substitute given how “beautifully” the cake turned out. A word to the wise: Though it may be tempting, don’t swap rice milk for the soy milk, as it results in a profoundly different, and not desirable, texture in the cake.
Special Equipment: 9-inch round cake pan that's 2 inches deep
Vegan Chocolate Cake Recipe
- Quick Glance
- 20 M
- 1 H, 30 M
- Serves 8 to 12
- 2 cups all-purpose flour
- 3/4 cup natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- A pinch salt
- 1 3/4 cup unsweetened soy milk
- 2 teaspoons red wine vinegar
- 1 2/3 cups superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- 1 cup sunflower oil (you can substitute any mild-flavored vegetable or olive oil), plus more for the pan
- 2 tablespoons vanilla extract
- 1. Preheat the oven to 325˚F (163˚C). Oil a 9-inch round cake pan that’s 2 inches deep and line it with parchment paper.
- 2. Dump the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Mix well.
- 3. In a separate bowl, whisk together the soy milk, vinegar, sugar, oil, and vanilla. Pour the milk mixture into the flour mixture and stir with a spoon until well combined.
- 4. Spoon or scrape the mixture into the prepared cake pan and bake for 40 to 55 minutes. It’s done when a wooden skewer inserted in the middle comes out with almost no crumbs attached and the center of the cake, when pressed, springs back slightly instead of sinks. Bake for an additional 5 to 10 minutes if necessary.
- 5. Let the cake cool in the pan on a wire rack for 10 minutes. Slide a table knife or a paring knife between the cake and the edge of the pan to loosen, then carefully invert the cake onto the wire rack. Invert it again so it’s right-side up and let cool on a wire rack for 1 hour.
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