One Bowl Chocolate Cake
Simple, moist, vegan chocolate cake. No fuss, no sink full of dishes!
Servings Prep Time
8servings 10minutes
Cook Time
35minutes
Servings Prep Time
8servings 10minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Preheat oven to 350F. LIghtly oil and flour a cake pan. You can use an 8×8 square or 9″ round.
  2. Measure out the non-dairy milk in a liquid measuring cup. Add the apple cider vinegar, give it a few stirs, and then set aside. It will get thick and clumpy – this is what you want. (homemade “sour milk”)
  3. In a medium bowl, combine the flour, baking soda, baking powder, salt, cocoa powder, and sugar. Mix well.
  4. Make an indent in the center of the dry ingredients and add the milk, oil, aquafaba, vanilla, and boiling water. Whisk together until you have a smooth batter.
  5. Pour into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cool 10 minutes and turn out of the pan if you like. OR, for the super lazy, don’t even take it out of the pan. Let it cool completely and then spread a frosting on top. [that’s the lazy vegan baker way 😉 ]
Recipe Notes

* Aquafaba is the liquid brine from a can of beans, like chickpeas. Drain the liquid and use it as is. You can also use unflavored brine from homemade beans. Check out www.aquafaba.com to learn more. ** I frosted the cake with Quick Chocolate Frosting Glaze (and subbed out the milk for OJ to make it orange chocolate frosting and added some orange zest too) and then topped it with some vegan Reddiwip. Feel free to use your favorite frosting. The Peanut Butter Frosting from this recipe would be super excellent. As would this Pineapple Cream Cheese Frosting. *** If you you need a cake with a flat top, remove cake from the pan and carefully slice off the domed top with a long serrated knife. Then frost. Save cake scraps for a trifle or just to snack on – they freeze well.

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