top of page
food outline.png

Chocolate Cake - Vegan

Updated: Aug 24, 2021


Looking for an eggless, butterless, vegan chocolate cake recipe? Look no further. 1 recipe to make any type of cake - simple/fancy/cake pops/cupcakes...


Cake and that too a chocolate cake, who can resist? And if it is eggless butterless made from simple and easily accessible ingredients and tastes super delicious then it is an even more enticing recipe to make.


I have made this cake so many times that I have lost count. Probably more than 100 times. I use this recipe to form the base for all my decorative cakes, layered cakes, tiered cakes, cake goodies for festive seasons, and also mini cupcakes to pack in lunch boxes as a little treat for my kids. Check out my Gallery page where I will be posting some of my cake creations and ideas.


Cracks that appear on the top of the cake are normal and these actually taste amazing especially when it is warm and fresh outta the oven. However, if you do not want the cracks and a big bulge in the centre then I have a hack on how to bake cake flat. Place a long damp cloth or paper towel strip in a tin foil and wrap it around the cake tin sides before placing the cake tray in the oven to bake. A detailed post on this hack will come out soon. I purposely didn't use the hack this time as my husband loves the crusty top and was patiently waiting for the cake to finish baking.


Skip to recipe Chocolate Cake - Vegan Recipe or continue reading for tips and stages of making the recipe


All you need is Cacoa Powder and a few common ingredients found in every (Q)Kitchen.


Basic cake making tools/equipment.


Stages of Making - 7 Simple steps


1. Add dry ingredients in a sieve.

Plain flour, Cocoa powder, and baking soda


2. Sieve dry ingredients


3. Dissolve sugar in water.


4. Add salt, Vanilla essence/extract, Oil, and Vinegar to sugar water solution made in step 3 and mix well.


5. Add sieved dry ingredients to wet ingredients from step 4. Add one spoon at a time and mix until all dry ingredients mixed well with the wet ingredients to make the cake batter.


6. Baking

Line the baking cake baking tray and pour batter into a baking tray and bake


7. Remove cake from Tray

When the cake is baked. Pull it out of the oven and allow it to cool for 10 mins. Run a knife along the edges to release cake sides from the tray. Place a wire rack on top of the tray, hold the wired rack and tray together then quickly invert the tray. Tap on the back of the tray to release the cake. Lift the tray and the cake will come out easily onto the wire rack.


How do we know the cake is baked perfectly?

Although I have given the tray measurement and baking time in my recipe, this can change as every oven is different and not necessarily the tray would meet the exact measurement guide. So, I would recommend using a skewer test to check if the cake is baked completely or not. Always insert a skewer in the centre of the cake (not the sides) and insert it all the way to the base of the cake and pull. If the skewer comes out clean, then it is done baking. Take the cake out and turn the oven off. If the skewer comes out sticky and/or with wet crumbs attached, then the cake needs more baking time. If you pull the cake out early, then the cake will sink from the centre and make it dense.


Failed skewer test


Successful skewer test


Another factor that will affect the baking time is the amount and height of batter in the tray. If the tray is a few cms smaller then recommended, then the height of the batter will increase which will result in more baking time.


If you are dividing the batter into smaller baking trays or medium-sized cupcake baking tray, then the amount of batter reduces for each tray resulting in a reduction of baking time. For the medium-sized cupcakes, you may require only 15 to 20 mins baking time, while for mini cupcakes, you may require only 10 -12 mins baking time.


So, keep this tip in mind for the best results.


What if you have slightly over baked and the sides and base are charred?

Don't worry, you can still salvage the cake by trimming the charred edges. The cake will still taste delicious.

But if the cake is way overcooked then I am afraid the cake has gone beyond repair.


How to moisten dry cake?

Sometimes the cake may turn out dry. There could be any reasons like over baking or cake was left out uncovered or baking a large amount of batter in a small tray. Don't worry, we can easily moisten the cake by drizzling or brushing the cake with simple syrup (recipe coming soon - stay tuned).

Many cake bakers use simple syrup to moisten their cake before assembling/layering their cakes. There your go, here is a secret for home bakers.


How to make ahead and store?

This chocolate cake can stay fresh and moist for up to 1 week in the refrigerator and up to 4 months in the freezer if covered and stored well.

To store, when the cake is completely cooled, wrap it tightly with cling wrap. I wrap it twice to be sure.




How to line a baking tray?

Measure the base of the cake baking tray/tin. Cut baking baker of the size of the base. Before placing the baking paper in the cake tin, spray or coat the base with oil. This step is crucial to keep the baking paper in place and prevent it from rolling/folding in while pouring cake batter. Now place the cut baking paper in the baking tin coated with oil. Ensure the paper is evenly stuck to the base.




Final result

Simple, quick, and easy to make. Beauty to eyes and pleasure to taste. Must give it a go.

Slice and serve warm as is for afternoon snack or decorate with your choice of icing or toppings to give a touch of finesse.

What are you waiting for?

Start baking and get ready to impress your family and friends.



Recipe link below




155 views

Recent Posts

See All

Comments


bottom of page