Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup non-dairy milk (e.g., almond, soy, or oat milk)
- ½ cup vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- ¼ cup dairy-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
- In another bowl, combine the non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until well combined. Add chocolate chips if desired.
- Divide the batter evenly between the two prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg