Simple Pantry Friendly Fluffiest Vegan Chocolate Cake

Vegan chocolate cake recipe

Yummy Chocolate cake recipe

I didn’t make the frosting as I felt like this cake is already sweet just like this and satisfy my cake cravings without the frosting. This is the first vegan cake recipe I’ve tried that isn’t dense and hard, instead it is actually really soft and fluffy as seen in the picture (picture doesn’t do it justice tbh).

I halved the recipe, weighted the ingredients and used Apple cider vinegar and instant coffee instead of espresso powder.


Dry ingredients

— 150g / 1 cup of (unbleached) flour

— 50g of cocoa powder (I used Hersey‘s)

— 200g / 1 cup of sugar (I used raw)

— 1 teaspoon of salt

— 2 teaspoon of baking soda

— 3 teaspoon of instant coffee (dark roasted, w/o sugar)

Wet ingredients

— 1/4 cup / ~65ml of coconut oil

— 250g / 250ml of boiling water (I boiled the water and left it in the kettle 10-20 mins prior, tho I live in a warm country so it doesn’t cool down that fast. It was still hot to the touch)

— 1 tablespoon of apple cider vinegar


  1. Preheat oven to 180 degrees celcius / 350 degree fahrenheit.

  2. Butter your cake pan and line with baking paper. (I used 9 inch square pan)

  3. Sift all the dry ingredients.

  4. Mix all the wet ingredients in another bowl.

  5. Mix wet ingredients into the dry ingredients, careful not to overmix. Stop immediately after no flour can be seen.

  6. Pour into cake pan and bake for 20-25 mins (mine baked for 20mins) or until a toothpick inserted comes out clean.


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