Quick Vegan Chocolate Cake

May 15, 2020

This is easy, tasty, and can be eaten by almost anyone. It was recently shared by a friend on Facebook as everyone adapted to cooking under lockdown – one of the unexpected benefits of a pandemic!

I modified it very slightly because I like my chocolate cakes to look dark (hence the baking soda).

It’s quick to make as well, if you find yourself needing to provide a dessert in a hurry for a mixed audience of food sensitivities.


1Mix wet ingredients into dry. Mix until smooth.

2Put into a greased or lined baking dish or cake tin. I used a 23cm springform pan because that’s what I had. This makes a not very thick but nicely textured cake that cooks in about 35 minutes. If you have a smaller pan it will be a thicker cake and may take a little longer to cook through.

3Bake at 180°C until a skewer comes out clean (about 30 to 40 mins depending on the size of the pan you’ve used).

4Leave to cool in the tin/dish for a few minutes. If you’ve made it in a tin, transfer to a wire rack to cool. If it’s in a dish, leave it there and serve straight from the dish.

5You can dust it with a little icing sugar before serving.


Mix thoroughly together in a large bowl:

1 1/4 cups Gluten Free Goodies Company Cake and Biscuit mix

1 cup sugar ( I found ½ cup was fine – the original used a whole cup, so you can try anything in between that suits your taste)

1/3 cup cocoa powder

1 tsp baking powder

1/4 tsp baking soda (to make a dark chocolate colour)

1/2 tsp salt

Mix together in another bowl:

1/3 cup vegetable oil

1 tsp vanilla extract

1 cup warm water

1 tsp cider vinegar

2020-05-15T14:48:13+00:00 0 Comments

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