I could munch on this no dairy chocolate cake recipe all day long. Moist and chocolatey, with a simple rich glaze, this cake is quicker to make than cookies!
1 1/2 c unbleached, all purpose flour
1 c sugar
1/4 c unsweetened cocoa, (I used natural)
1/2 t table salt
1/t t espresso powder
1 t baking soda / 3/4 t baking soda at high altitude (5000 ft)
1 t vanilla extract
1 T cider or white vinegar
1/3 c canola oil
1 c cold water
1 1/2 c semi-sweet chocolate chips
1/2 c half and half or your choice of non-dairy milk or 1/3 c coffee or water
Preheat oven to 350. Lightly grease and 8″ square pan or a 9″ round pan that’s 2″ deep.
Whisk dry ingredients together in a medium sized bowl. In a large 4 c glass measuring cup or bowl whisk the vanilla, vinegar, oil and water. Pour the mixture into the dry ingredients and stir until well mixed. Pour into the prepared pan.
Bake cake for 25 – 30 minutes or until the cake starts to pull away from the edges of the pan and a toothpick inserted into the center of the cake comes out clean, with maybe a few crumbs attached.
This cake is delicious on its own. It makes the perfect snacking cake and I do not say that lightly. However, it is also delicious with this easy chocolate glaze, that my husband just loved.
To Make Glaze:
Melt the chocolate chips with the half and half, or your choice of milk, or coffee or water-and whisk to combine. I did this in the microwave and then poured it over the cooled cake and used an offset spatula to spread it.
This chocolate cake is also called a wacky cake which may have originated during the depression when eggs and butter were rationed. It is also known as a poke cake.
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