Pantry Chocolate Cake
This is a recipe I’ve been making for 20 plus years. It’s evolved over the years, but it’s fool proof. I didn’t know what to call it because so many adjectives can be used to describe it. Moist, easy, chocolaty…..Vegan. Yes! This is made with pantry staples people. No eggs or dairy required. When one of my clients needs a vegan cake this is what they get. Double the recipe and make it into a layered cake. I am flexible on the coffee, I’ve subbed it with almond milk or water and it still works.
Pantry Chocolate Cake
Quick egg and dairy free chocolate cake made from pantry staples
Equipment
- Loaf pan
Ingredients
- 1½ cups all purpose flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup olive oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- 1 cup cold black coffee
- Pinch cinnamon (optional)
Instructions
- Preheat oven to 350 degrees
- Grease an 8 x 4 loaf pan with cooking spray, and line with parchment (optional).
- Combine all dry ingredients in a mixing bowl. Add the wet ingredients and mix on medium speed for about 1 minute, scraping down the bowl until batter is smooth.
- Bake for 35-40 minutes. Let cake cool and wrap in plastic wrap to keep moist. This cake freezes well for up to 2 months.
0 Comments
Telma
Can I use gluten free flour?
savouryandstyle
Hi Telma! I haven’t actually tried in this recipe. However I’ve had past success using Bob’s Red Mill AP GF. Not sure if that helps:) left me know if you try
Pingback:
NabeehaJameel
Looks YUM!!
savouryandstyle
Thank you so much!