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Vegan Chocolate Cake

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Makes at least 10 servings 1x

Time about 1 hour

Units Scale

Ingredients

  • 1/2 cup good-quality neutral-tasting vegetable oil, plus more for greasing
  • 2 cups cake or all-purpose flour, plus more for dusting
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unsweetened almond or soy milk
  • 1 tablespoon cider vinegar

Instructions

  1. Heat the oven to 350°F. Grease and flour the bottom and sides of two 9-inch or three 8-inch layer cake pans, or a 13 × 9-inch sheet cake pan.
  2. Add the cider vinegar to the milk and let the mixture sit for 10 minutes before using.
  3. Stir together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Use an electric mixer to beat the oil, maple syrup, and vanilla together in a large bowl until the mixture thickens and foams a little, 3 to 4 minutes. Gradually beat in the dry ingredients a little at a time, alternating with the milk, until the batter is smooth.
  4. Pour the batter into the pan(s) and bake until a toothpick inserted into the center of the cake(s) comes out clean, about 30 minutes for layers or 20 minutes for a sheet cake. Let the cake cool in the pan(s) for 5 minutes, then invert onto a rack to finish cooling.
  5. Frost or glaze or sprinkle with confectioners’ sugar if you like and store at room temperature. If you’re not frosting right away, you can wrap each layer tightly with plastic wrap and store at room temperature for up to 2 days or with plastic wrap and foil and store in the freezer for up to a few months.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition