This is our go to recipe for all of our chocolate baking: mini cupcakes, cupcakes, or cake. Everyone who tries any of the above says (a) I can’t believe this is vegan (b) it is so moist! and (c) can I have the recipe? Here it is!
3 cups all purpose flour
6 tablespoons cocoa powder
2 teaspoons baking soda
2 cups vegan cane sugar
1 teaspoon salt
10 tablespoons vegetable oil
2 tablespoons white (or apple cider) vinegar
2 teaspoons vanilla extract
2 cups cold water
Preheat oven to 350.
Sift the flour and cocoa powder into a mixing bowl and then add the rest of the dry ingredients and mix together with a fork. Add the wet ingredients, and using a hand mixer or a big spoon, mix together until really well blended.
Approximate measurements and baking times:
5 dozen mini cupcakes / 20 minutes
2 dozen cupcakes / 25 minutes
2 layer cakes / 50 minutes
1 big cake / 60 minutes
Pour the batter into the pan depending on what you are making and cook according to the times above, give or take a few minutes depending on your oven and the weather. A toothpick should come out clean.
Dust with powdered sugar. No matter how you bake it, you will love it!
One thought on “The Vegan Chocolate Cake Formula (Cake & Cupcakes)”
This is the one I use for everything too! Love it!! Throw some babycakes frosting on there and you have yourself a party!xx anja