Easy Vegan Chocolate Cake (without vegan substitutes)

May 13, 2018

I'm a sucker for chocolate in any form, but neither me nor Giulio are great at making desserts, especially vegan ones.


In general we don't like recipes the require a lot of hard-to-find ingredients that can only be used for one or two purposes, therefore we usually don't make cakes, especially vegan ones as they always require a lot of processed vegan alternatives.


Last week, on the day of our anniversary, Giulio made me a surprise and made me a vegan chocolate cake! He had to make it in the 1-2 hours I was away, therefore he didn't have time to look for weird vegan alternatives or get unpackaged baking powder from New Leaf, so he looked for a recipe without eggs and simply substituted the milk for tap water, and instead of baking powder used baking soda and apple cider vinegar, two things that are never missing from our home (he's much braver with recipes than I am haha).


The cake came out quite nice, but it was a bit too savoury and slightly dry, therefore, next time we took out the salt and added some chocolate chips...and it was delicious in a dangerous way (we've already had it 3 times in a week haha)!





1 and 2/3 cups All-Purpose Flour

1 and 2/3 cups Sugar

4 tbsp Cocoa Powder

1 tsp Baking Soda

~2 tsp Chocolate Chips (you can use as much or as little as you want to be honest)

1 tsp Apple Cider Vinegar

5 tbsp Coconut Oil*

1 cup Water (tap is more zero waste!)



- Mix the dry ingredients (minus the chocolate chips)

- Add the liquid ingredients (it's better to use solid soft coconut oil than melted one, but melted is fine too)

- Mix well, put in a baking tin

- Add the chocolate chips in the middle

- Cook at 180°C/350°F for 45 minutes

- Try not to eat it within 24 hours like we do haha


*We use refined coconut oil (I don't like the taste of coconut), but you can use another type of vegetable oil as well

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