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Basic Chocolate Cake

  • Yield: 2 round layers 1x


Makes 24 cupcakes, one large 9 x 13 rectangular cake or two 8 inch round layers.



Wet Ingredients

  • 2 cups dairy-free milk 
  • 1 T. cider vinegar
  • 1 1/2 cups sugar
  • 2/3 cups oil
  • 1 t. vanilla

Dry Ingredients

  • 2 cups flour
  • 2/3 cups cocoa powder ( I used Nestle)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 350. Prepare your cake pans by tracing and cutting out parchment paper rounds to line the bottoms and spray the pans well with oil.
  2. In a large bowl, whisk together the flour, cocoa powder, soda, baking powder and salt. My cocoa and baking soda are always lumpy, so I sift mine into the bowl through a mesh strainer to get out the lumps.
  3. Whisk soy and vinegar together in a medium bowl and let thicken. Then add the sugar, oil and vanilla. Mix well.
  4. Carefully dump and mix the wet ingredients into the dry ingredients. Just blend until most of the lumps are out. Don’t beat the heck out of it.
  5. Pour batter into your prepared pans and bake for 20-25 minutes or until the center is set and you can poke a knife into the center and it comes out clean.
  6. Let the cake rest for a few minutes before lifting out and cooling on a rack. Cool completely before frosting.