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Best-ever vegan chocolate cake

Deliciously moist and chocolatey, and vegan too! No fancy equipment, this all mixes up in a single bowl. And because this best-ever vegan chocolate cake is also dairy-free and egg free, your friends with food sensitivities can enjoy it too! 
Prep Time 15 mins
Cook Time 40 mins
Course Dessert


  • 1 cup plain flour
  • 3/4 cup good quality cocoa powder
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup neutral oil eg canola oil
  • 3/4 cup water
  • 2 tbsp vinegar
  • 1 tsp vanilla essence
  • 3 tbsp simple syrup for brushing just like you would use for cocktails


  • Preheat the oven to 180 degrees, and oil or line your cake tin.
  • Sift all the dry ingredients into a large bowl. This is quite essential - it helps the cake rise.
  • Tip in all the liquids - except the simple syrup - and stir together with a fork or a whisk.
  • The mixture may be slightly too wet or too dry depending on the cocoa powder - if it is too dry, still in another quarter cup or oil or water. If it is too wet, add in two more tablespoons of cocoa powder.
  • Bake for 40 minutes, until a knife inserted in the center comes out clean.
  • Leave to rest in the tin, and brush with simple syrup while still warm.
Keyword cakes, vegan