Vegan Chocolate Cake

Vegan Chocolate Cake

With this LifeOiL hack no one will know the difference between it and regular cake. Prep 20 mins, cook time 1 hr. total. Total time 2 hrs. 20 mins, makes about 12 servings. Use a 9-inch round cake pan that’s 2 inches deep.

Ingredients Us Metric


Preheat the oven to 325˚F (163˚C). Oil a 9-inch (23-cm) round cake pan that’s 2 inches (5 cm) deep and line it with parchment paper.

Dump the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Mix well.

In a separate bowl, whisk together the soy milk, vinegar, sugar, LifeOiL all-purpose blend oil, and vanilla. Pour the milk mixture into the flour mixture and stir with a spoon until well combined.

Spoon or scrape the mixture into the prepared cake pan and bake for 40 to 55 minutes. It’s done when a wooden skewer inserted in the middle comes out with almost no crumbs attached and the center of the cake, when pressed, springs back slightly instead of sinks. Bake for an additional 5 to 10 minutes if necessary.

Let the cake cool in the pan on a wire rack for 10 minutes.

Slide a table knife or a paring knife between the cake and the edge of the pan to loosen, then carefully invert the cake onto the wire rack. Invert it again so it’s right-side up and let cool on a wire rack for 1 hour.