Single Serve Lasagna: A Layered Dream for You
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Vegan Mayo: Your quick dip for everything
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Smashed Cucumber salad: Your quick freshness kick
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Vegan Chocolate Cake: Super moist, simply delicious
Ingredients you'll need
For the cake
- 1 1/2 cups (200g) flour
- 1/4 cup (35g) cocoa powder
- 7/8 cup (180g) sugar
- 2 tsp baking powder
- A pinch of salt
- 1 cup (240ml) sparkling water
- 1/3 cup + 1 tbsp (100ml) canola oil
For the frosting
- 2 tbsp cocoa powder
- 1/3 cup (80g) almond butter or tahini
- 1/3 cup (85g) agave or maple syrup
Let's get cookin'
- Preheat oven to 180°C/360°F.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, and salt.
- Add sparkling water and canola oil to the dry ingredients.
- Fold ingredients together until just combined.
- Pour batter into a greased baking dish (33cm diameter).
- Bake for 20-25 minutes until a toothpick comes out clean.
- Let cake cool completely.
- For frosting: Mix cocoa powder, almond butter (or tahini), and agave syrup until smooth.
- Spread frosting on the cooled cake.
- Cut into 8 pieces and serve.
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Foolproof chocolate cake - always a success
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Olive oil caramel – the vegan caramel sauce revolution
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Tiramisu Pancakes – Italian dessert for breakfast
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Your quick favorite cake – without animal products
Fancy a truly moist chocolate cake – but without any animal ingredients, please? Voilà: This vegan chocolate cake is the perfect answer. It's made entirely without eggs, butter, or milk and is in no way inferior to classic recipes. Quite the opposite: Apple cider vinegar, plant-based milk, and high-quality cocoa powder make it wonderfully fluffy and intensely chocolatey. The best part? The batter comes together in just ten minutes – no fuss at all. Whether it's a spontaneous visit or a sweet Sunday treat, this cake will win you and all your guests over. If you like, top it with melted dark chocolate or powdered sugar. Simple. Quick. Irresistible. 🍰
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