Easy Vegan Chocolate Cake

When I came across a recipe for 6-minute chocolate cake in my RSS reader today (Thanks, Rock-it Promotions!), I knew I had to try it immediately. Luckily, every ingredient in this tasty cake is something you probably already have in your pantry (even if it’s not incredibly well-stocked). Tested on my wary-of-anything-vegan/vegetarian family, this chocolatey moist cake was a hit.

The final product

collection of yummy parts

dry ingredients ready to go

note: batter is NOT tasty raw.

 

Into the oven! Ruffled polka-dot apron from Anthropologie (thanks, Kelsey!)

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Ingredients
1 ½ cups all-purpose flour
1/3 cup cocoa
1 tsp baking soda
½ tsp salt
1 cup granulated sugar
2/3 cup chocolate chips
1 cup cold water
½ cup vegetable oil (You can use sunflower oil in a pinch, I did!)
2 tsp vanilla extract
2 tbsp white vinegar

 

Preparation
1.  Preheat over to 375 degrees Celsius.
2.   In an ungreased, 8-inch square baking pan, mix flour, cocoa, baking soda, salt, sugar and chocolate chips.
3.  Add water, oil and vanilla. Stir with fork until smooth.
4.  Working quickly, add vinegar and mix until pale streaks are incorporated into batter.
5.  Bake until centre has puffed up and the surface shows a slight crack, which should be about 30 minutes.
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The verdict? Check out the following sequence:

Dad fakes excitement for the camera

Digging in

Crumbs.

A little advice: to avoid breaking the cake like I did, leave it in the pan to cool or, do as @sarahamb12 suggested and put a circle of parchment at the bottom of the pan.

Full disclosure: It took me more than 6 minutes to prep the ingredients.  However, @munchkinkaty tells me I’ll become a pro in no time (it’s one of her favourite recipes!).  She also said this cake tastes even better the next day…can’t wait to try it!

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