Vegan Chocolate Cake
 
Prep time
Cook time
Total time
 
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Recipe type: Dessert, eggless, vegan, vegetarian, chocolate cake
Serves: 1 bundt cake
Ingredients
  • 3 cups all-purpose flour
  • 2 cups sugar*
  • ½ cup unsweetened cocoa powder (I used KA Double-Dutch Dark Cocoa)
  • 2 teaspoons baking soda*
  • 1 teaspoon salt
  • 2 cups hot water*
  • ¾ cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon instant coffee granules
  • 1 tablespoon vanilla extract
*I used Barbara's suggestions and made the following high altitude adjustments: Decreased the sugar by 2 tablespoons, used 1½ teaspoons baking soda and 2¼ cup hot water.
Instructions
  1. Preheat oven to 350º with rack in the center. Spray and flour a bundt pan really well, making sure you get all the nooks and corners. Or you could use two greased 9×2 inch round cake pans.
  2. Whisk the dry ingredients except instant coffee together in a large mixing bowl. I suggest sifting all the dry ingredients except the sugar in the large bowl and then whisking in the sugar.
  3. Combine the wet ingredients- water, oil, vinegar, instant coffee, and vanilla in a large measuring cup.
  4. Add the dry ingredients to the wet and fold together with a wooden or rubber spatula or a hand whisk just until combined, a few lumps are OK.
  5. Pour batter into the well greased and floured bundt pan, or divide batter between pans.
  6. Bake until a tester comes out clean, 35-40 minutes. For me, it took 45 minutes.
  7. Let the cake cool in pan for 10 minutes. Run a skewer or knife around the edges to loosen the cake. Do not forget to run the knife/skewer around the center of the bundt pan. Invert on wire rack. If you have greased and floured well, the cake should pop out immediately. Let the cake cool completely before cutting yourself a slice.Yo could do a chocolate ganache glaze, if you like or just keep it simple
Recipe by The Novice Housewife at https://novicehousewife.com/2012/09/24/vegan-chocolate-cake/