This amazing Chocolate Oil Cake also happens to be a one mixing bowl vegan cake – easy to make with no eggs or dairy. The water and oil in the recipe make it an incredibly moist yet dense cake for any chocolate cake lover.
The key to this recipe? Real cocoa powder, unsweetened. Seriously. Find the good stuff and never look back – it makes a tremendous difference. I found it at my local spice & grain store.
- Cake flour
- Unsweetened cocoa powder
- Baking soda
- White Sugar
- Canola oil
- White distilled vinegar
- Vanilla extract
Add the dry ingredients, then the wet ingredients into the bowl
- Preheat the oven to 350F or 175C
- Measure 3 cups of cake flour, sift (this is an important step) and add to a big mixing bowl
- 1/2 cup unsweetened cocoa powder (sift)
- 1/2 cups of white sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Mix the dry ingredients before you add the wet ones.
- 2 cups water
- 1 cup vegetable oil
- 2 tablespoons distilled white vinegar
- 1 teaspoon vanilla extract
Beat by hand until smooth Pour into a 9×13 inch pan – bake for 35 minutes.
Insert toothpick into the center of the cake and it should come out dry. Let the cake rest before icing (if you want to).
*This cake does not need to be refrigerated.
**Inspired by the Chocolate Oil Cake recipe at All Recipes