Whether you’re vegan, on a diet, or looking for a dessert to fulfill all of the allergy-and-diet needs of your guests, you are going to LOVE this recipe. Egg-free, dairy-free, vegan, one-pot— it is basically the Holy Grail of cakes. Oh, and it’s chocolate! When Yoyomax12 makes these dents in her batter, it looks like the cake is smiling, which is what we’ll all be doing when we try it ourselves. Watch how it’s made!

You’ll Need

Cake
– 1 1/2 cups flour
– 3 tablespoons unsweetened cocoa powder
– 1 cup vegan white sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt (Yoyomax12 used Himalayan pink salt)
– 1 teaspoon white vinegar
– 1 teaspoon vanilla extract
– 5 tablespoons vegetable oil
– 1 cup water
Frosting
– 1 1⁄2 cups confectioners’ sugar
– 1 to 2 tablespoons vanilla-flavored soymilk or almond milk
– 1⁄4 cup vegan butter, softened (or dairy-free margarine)
– 1 teaspoon vanilla extract

How To

Cake

1. Preheat your oven to 350 degrees Fahrenheit. Grease an 8-inch-by-8-inch baking dish, or line it with aluminum foil.
2. In the baking dish, combine the flour, cocoa powder, sugar, baking soda and salt.
3. Make three depressions in the dry mixture, making two small and one large.
4. In one of the small depressions, pour in the vinegar. In the other small depression, pour in the vanilla extract. In the large depression, pour in the vegetable oil. Pour the cup of water over the whole dish and stir until well-combined. Make sure you reach into the corners to get all of the dry ingredients mixed well.
5. Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.

Frosting

1. Blend the dairy-free butter (or margarine) and the sugar together.
2. Add the vanilla extract and blend.
3. Add enough of the soy or almond milk to make a spreadable frosting. Blend until you reach your desired consistency.

That’s it! We love how simple this cake is to make, and it looks delicious! What do you think? Have you ever tried making a dessert like this one? What are some of your other favorite vegan recipes?