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Vegan Chocolate Cake

A dense and moist chocolate cake that just so happens to be vegan.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Servings: 8 -10


  • 3 cups unbleached white all-purpose flour
  • 2/3 cup unsweetened cocoa powder lightly packed
  • 2 cups white sugar
  • 1 t salt
  • 1 t baking soda
  • 1 3/4 cups water
  • 2 t vanilla extract
  • 1 cup vegetable oil
  • 1 cup mini semisweet chocolate chips optional - Ghiradelli brand recommended
  • 1/4 cup apple cider vinegar

  • Chocolate Glaze
  • 8 oz semisweet chocolate - Ghirardelli brand recommended
  • 1/2 cup boiling water


  • Preheat the oven to 350 degrees. Grease a 13x9x2 baking dish and dust it with flour
  • In a large mixing bowl, sift together the flour, cocoa powder, sugar, salt and baking soda. Use a whisk to thoroughly combine the ingredients.
  • In a separate medium bowl, add the water, vanilla extract and vegetable oil. Stir to combine.
  • Now add the wet ingredients to the bowl of dry ingredients and whisk until smooth.
  • Add the apple cider vinegar and whisk just until it is incorporated.
  • If using the mini chocolate chips, add them now and gently stir just to mix the mini chocolate chips throughout the batter.
  • Pour the batter into the prepared pan and bake for 50 to 55 minutes or until a knife inserted in the middle comes out clean. (Do not underbake this cake. If the middle is slightly undercooked, the cake will sink in the middle as it cools.)
  • Let the cake cool.
  • After the cake has cooled, make the glaze. Put the chocolate and boiling water in a blender and allow it to set for a couple of minutes so the chocolate can soften. Now turn on the blender to blend just until smooth. Pour the glaze in a bowl and cool for 15 to 20 minutes, so the glaze can be at a spreadable consistency. Spread the glaze over the top of the cake.
  • The cake is ready to be cut and served.
  • Enjoy!