Tag Archives: oil-based

Moist Chocolate Oil Cake

21 Nov

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? Quality (unsweetened) cocoa powder. Seriously. Find the good stuff and never look back – it makes a tremendous difference. I found it at my local spice & grain store.

Chocolate cake

Moist Chocolate Cake (vegan & one bowl) | Sabraheart

 

Ingredients:

  • Cake flour
  • Unsweetened cocoa powder
  • Baking soda
  • White Sugar
  • Filtered water (from my brita, not directly from the tap)
  • Canola oil
  • White distilled vinegar
  • Vanilla extract

Directions:

Add the dry ingredients, then the wet ingredients into the bowl

  • Preheat the oven to 350F or 175C
  • Measure 3 cups of cake flour and sift (this is an important step) into a big mixing bowl
  • 1/2 cup unsweetened cocoa powder (sift)
  • 1 cup of white sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Mix the dry ingredients with a whisk or fork before you add the wet ingredients.

  • 2 cups water
  • 1 cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon vanilla extract

Mix by hand with a spatula until smooth. Pour into a 9×13 inch pan  and bake for 35 minutes. If you are using a smaller/larger baking pan, make sure the batter fills up just a bit over 1/2 of pan, but not more.

Insert toothpick into the center of the cake and it should come out dry. Let the cake rest before icing (if you want to).

I’ve also used this recipe for dairy-free cupcakes. I just poured 3 tablespoons into each cupcake and baked for 20 minutes. It makes 24 cupcakes .

*This cake does not need to be refrigerated.

**Inspired by the Chocolate Oil Cake recipe at All Recipes

Additional Recipes:

Rich Non Dairy Banana Bread 

Grape Leaves Stuffed with Goat Cheese, Walnut & Cranberries

Rita’s NY Style Cheesecake

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