Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup vegetable oil
1 tbsp white vinegar
1 tsp vanilla extract
Instructions:
Preheat the oven to 350°F (180°C) and grease an 8-inch cake pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together the water, vegetable oil, vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared cake pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
Serve and enjoy!
Optional: You can top the cake with vegan chocolate frosting or whipped coconut cream.
Here’s a recipe for vegan chocolate frosting:
Ingredients:
1/2 cup vegan butter, softened
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup non-dairy milk
1 tsp vanilla extract
Instructions:
In a large bowl, beat the vegan butter until creamy.
Add the powdered sugar, cocoa powder, non-dairy milk, and vanilla extract, and beat until smooth and creamy.
If the frosting is too thick, add more non-dairy milk 1 tablespoon at a time until the desired consistency is reached.
