Easy Vegan Chocolate Cake

This is a very easy cake to make. It comes out really moist and very chocolately. The cake is even better the next day!

Easy Vegan Chocolate Cake


  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract + 2 tsp organic chocolate extract
  • 2 teaspoons distilled white vinegar
  • 2 cups water
  • (You can also use 2 cups of coffee, cooled, for a mocha flavor)


  1. Preheat oven to 325 degrees F.
  2. Grease, flour and line pans with parchment.
  3. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla and flavoring, vinegar and water. Mix together, but don’t over mix.
  4. Pour into prepared pans and bake at 325 degrees F for 60 minutes. Check after 40 minutes. For cupcakes, check after 15 or 20 minutes.
  5. Remove from oven and allow to cool on a rack.
  6. Torte layers (if you want to) or just the layers and brush cut sides with Simple Syrup.
  7. Fill and top with chocolate frosting. Nuke the frosting for the top so it pours like a ganache.
  8. Symple Syrup – 1 to 1 ratio of sugar and water. Bring to a boil and simmer for 10 minutes. Add flavorings such as vanilla or chocolate extract. Brush on warm or cooled.

    Goodness, I really don’t know, but who eats cake because it’s nutritious?

Comments (1)


I use a similar recipe all the time, we make a lot of vegan cake. I suggest the recipe to be cooled coffee as the standard, water as a substitute if you don't have coffee. That's what we do and it makes all the difference. Chocolate extract I fear would give an artificial taste. It should also be dutch cocoa or that cake would be bitter as all get out.