The Big Vegan Chocolate Cake

imageThis is a great allergy and cruelty free chocolate cake recipe for birthdays and parties. Quick and easy to make with everyday pantry ingredients, it stays well up to 5 days and, can be frozen up to a month in advance.

Preparation Time: 10 minutes
Cooking Time: 40 – 50 minutes
Makes: 15 servings


  • Self Raising Flour – 330 grams
  • Sugar – 390 grams
  • Cocoa Powder – 65 grams
  • Water – 385 ml
  • White Vinegar – 15 ml
  • Coffee – 2 tablespoons
  • Vegetable Oil – 150 grams


  • Stir the flour, cocoa and sugar until well mixed.
  • Dissolve the coffee in water and add in the white vinegar. Whisk oil in.
  • Spray a large 10″ cake pan with non stick spray and preheat oven to 180 degree Celsius.
  • Combine the dry flour – cocoa – sugar mix with the wet ingredients.
  • Whisk well until the batter is silky.
  • Bake for 40 – 50 minutes at 180 degrees Celsius until skewer inserted in the middle of the cake comes out clean.

Cool and ice as required.



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