Imagine a cake that's perfectly moist, delightfully fluffy and packed with chocolate flavor . Now what if we told you that cake was made without any dairy or eggs? We wouldn't blame you for doubting us, but that's the reality of this to-die-for vegan chocolate cake recipe from Joshua John Russell, star of our super-popular Man About Cake series (and our new Man About Bake show).
The secret? Oil and almond milk stand in for butter and dairy, and instead of eggs, JJR uses a mix of baking soda and vinegar (the stuff of school science project days) to help the cake rise. If you're not into baking a full-blown layer cake, check out the video below — JJR shows you how to turn 'em into mini bundt cakes while serving up five super-fun decoration ideas.
Vegan Chocolate Cake
Yield: Two 10" round cakes
- 4 cups white sugar
- 5 cups all-purpose flour
- 1⅓ cups cocoa
- 1 tablespoon plus 1 teaspoon baking soda
- 2 teaspoons salt
- 2 cups unsweetened soy or almond milk
- 2 cups water
- 2 tablespoons instant espresso powder
- 2 tablespoons white vinegar
- 1⅓ cup vegetable oil
- 1 tablespoon Madagascar bourbon vanilla extract
- Preheat oven to 350 F.
- Grease pans and set aside.
- Using a stand mixer and whip attachment, combine sugar, flour, cocoa, salt and baking soda in the mixer. Turn on low speed to sift the ingredients.
- Add espresso powder to the water and set aside.
- Add vinegar to the milk and set aside.
- Add vanilla to the oil.
- While the mixer is running on low, add the oil mixture, milk mixture, and half of the water mixture.
- Mix until incorporated and no lumps are found.
- Add the last bit of water and blend until fully incorporated.
- Fill pans and bake for 30-45 minutes, checking the cakes at 30 minutes for doneness. When the cakes are done, they should be set to the touch.