For an extra layer of flavor, add 1 teaspoon of vanilla extract to the batter. Dust the cooled cake with powdered sugar or top with your favorite vegan frosting. This cake is best stored in an airtight container at room temperature for up to 3 days.
A surprisingly decadent and moist chocolate cake, born out of necessity during times when ingredients were scarce. This vegan delight requires no mixer and delivers a rich, unforgettable flavor that belies its simple origins. Prepare to be amazed!
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Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan to prevent sticking. (5 minutes)
Recipe View In a large bowl, whisk together the flour, sugar, cocoa powder, and baking soda until well combined. This ensures even distribution of the dry ingredients. (3 minutes)
Recipe View Add the water, canola oil, and apple cider vinegar to the dry ingredients. Whisk until the batter is smooth and there are no lumps. (2 minutes)
Recipe View Pour the batter into the prepared baking pan, spreading it evenly. (1 minute)
Recipe View Bake in the preheated oven for approximately 30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on your oven. (30 minutes)
Recipe View Let the cake cool completely in the pan before slicing and serving. This allows the cake to set properly and prevents it from crumbling. (60 minutes)
For an extra layer of flavor, add 1 teaspoon of vanilla extract to the batter. Dust the cooled cake with powdered sugar or top with your favorite vegan frosting. This cake is best stored in an airtight container at room temperature for up to 3 days.
Freeda Bruen
Mar 16, 2025I was skeptical about a vegan chocolate cake, but this recipe blew me away! It's so moist and delicious.
Lexus Tillman
Jan 15, 2025Easy to make and everyone loved it. I added chocolate chips to the batter for extra indulgence.
Maddison Halvorson
Dec 29, 2024My go-to chocolate cake recipe! It's perfect for potlucks and gatherings.