EASY VEGAN CHOCOLATE CAKE
It's official: the best vegan chocolate cake is also the easiest chocolate cake in the world, no dairy or stand mixer required!
Provided by Sarah Magid
Yield Makes one 8-or 9-inch layer cake or 24 cupcakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
- In a large bowl, sift the dry ingredients together. Set aside.
- In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
- Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
- Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes.
- Cool in the pans for 10 minutes, then invert onto a wire rack to cool.
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