Once upon a time, I wanted to bake a cake for a get together with our friends. I drove all the way to the grocery store to get everything only to come back and realized that I forgot two key ingredients for the cake: eggs and dairy. Now I know what you’re thinking “You don’t need eggs to bake a cake!” This is true but I’ve had my fair share of horrible egg-free cakes where it turns out to be dense and dry. NOT THIS ONE. Oh my word, this cake was everything I thought a true chocolate cake should be. It’s moist, fudgy, chocolatey and all around delicious. Husband and friends did not realize that this cake was pure vegan until I brought it up to them. Should have kept it a secret..oops. The keys to making a good vegan cake, in my opinion, are using high quality dutch processed cocoa powder AND soaking it in a cocoa syrup to prevent it from drying out. As you can tell from the pic above, I was letting the cake soak in the syrup. Now, ideally, you should let it soak for a few hours, preferably overnight, but who has time for that?
Ingredients for the Cake:
- 1.5 cups All-Purpose Flour, sifted
- 1/4 cup high quality dutch processed cocoa powder, sifted (I ran out of mine so I used Hershey’s Special Dark Cocoa Powder. Still turned out delicious)
- 1 cup granulated white sugar
- 1 tsp baking soda
- 0.5 tsp table salt
- 1 cup cool tap water
- 1/4 cup plus 2 tbsp neutral flavored oil (canola, vegetable…)
- 1 tbsp white vinegar
- 1.5 tsp vanilla extract
Ingredients for the Cocoa Syrup:
- 1/2 cup water
- 2 tbsp white sugar
- 2 tbsp cocoa powder (I used Cadbury. Don’t use dutch-processed)
Directions for the Cake:
- In a bowl, combine the flour, cocoa powder, sugar, baking soda and salt. Mix well and set side
- In a measuring cup, add the water, oil, white vinegar and vanilla. Mix.
- Pour the wet ingredients into the dry ingredients and stir until there’s no lumps. Do not over mix nor store vigorously.
- Pour into a greased cake pan or loaf pan and bake in a preheated 350F for about 25-30 minutes or until the toothpick inserted into the center comes out clean. Allow to rest for about 10-15 minutes
Directions for the Cocoa Syrup:
- In a saucepan, combine the sugar, water and cocoa powder.
- Heat up on low heat until everything is dissolved and slightly warmed.
- With a skewer or toothpick, gently poke holes throughout the cake.
- Very carefully, pour the syrup over the cake. Allow the syrup to soak into the cake for about 3-4 hours, overnight preferred.
Store in a tight lid container for a few days, if it even lasts that long :).