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–+ servings
Vegan chocolate cake decorated with a lace powdered-sugar pattern

Vegan Chocolate Cake

A moist, rich one-bowl chocolate cake made without eggs or dairy. No mixer needed, finished with a simple dusting of powdered sugar.
Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Choose Serving Size 10 slices

Equipment

  • Mixing bowl
  • 8-inch round cake pan
  • Whisk
  • Sieve

Ingredients 

  • 1½ cups all-purpose flour plus 1 tbsp for the add-ins
  • 1 cup sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup raisins
  • 3 tbsp dark rum for soaking
  • ¾ cup walnuts chopped
  • ⅓ cup vegetable oil
  • 1 tbsp vinegar white or apple cider
  • 1 tsp vanilla extract
  • 1 cup water or plant milk warm
  • Powdered sugar for dusting, plus a paper doily

Instructions

  • Soak the raisins in the rum for at least 20 minutes so they plump and take on flavour, then drain them, reserving the rum.
  • Preheat the oven to 350°F (180°C) and line or grease an 8-inch (20 cm) round cake pan.
  • In a bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
  • Add the oil, vinegar, vanilla, the water or plant milk, and 1 tablespoon of the reserved rum. Stir just until combined and smooth; do not overmix.
  • Toss the drained raisins and chopped walnuts with 1 tablespoon of flour so they do not sink, then gently fold them into the batter.
  • Pour into the pan and bake for 30 to 35 minutes, until a toothpick comes out with a few moist crumbs.
  • Cool completely. For the lace top, lay a paper doily on the cake, sift powdered sugar generously over it, then lift the doily straight up to reveal the pattern. Dust just before serving.

Notes

Replace the water with brewed coffee for deeper flavor. Do not overmix. Store covered up to 3 days or freeze slices up to 3 months.