Easy Chocolate Cake

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5 from 3 votes

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www.theconsciousplantkitchen.com

This Easy Chocolate Cake is a delicious and simple recipe made with only 5 super-basic wholesome ingredients for a soft and light dough ready in 40 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/easy-chocolate-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: slices

Calories: 165.9kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Self-Rising Flour note 1
¾ cup Sugar note 2
⅓ cup Unsweetened Cocoa Powder
⅓ cup Light Olive Oil note 3
1 cup Almond Milk or water (note 4)

Optional

¼ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Lightly grease an 8-inch or 6-inch cake pan for a thicker cake.
In a mixing bowl, whisk the dry ingredients: self-rising flour, cocoa powder, and salt if used.
Make a well in the center of the dry ingredients, add light olive oil, and almond milk.
Whisk until the batter is smooth and consistent.
Pour the batter into the prepared pan.
For 6-inch pan, bake for 40-45 minutes. For an 8-inch version, bake for 25-30 minutes at 350°F (180°C) until a toothpick inserted in the center of the cake comes out clean and top of the cake is set and dry.
Let the cake cool down for 5 minutes in the cake pan, then on a cooling rack for a few hours, or until it reaches room temperature.
You can use this cake for layer cakes, frost the cooled cake with my dairy-free chocolate frosting recipe.

Notes

Note 1: 1 1/2 cup of self-rising flour can be made with 1 1/2 cup of all-purpose flour and 2 1/4 teaspoons of baking powder. Gluten-Free: I didn't try the recipe with gluten-free all-purpose flour. A quality 1:1 all-purpose gluten-free flour blend might work. Making a blend of 75% all-purpose gluten-free flour with 25% almond flour works best.

Note 2: Refined sugar-free sugar like coconut sugar or light muscovado sugar works.

Note 3: Any light flavor oil works but you should avoid coconut oil as it solidifies when in contact with cold liquids and form lumps.

Note 4: Pick a light dairy-free milk like almond milk or simply use water to keep the cake light.

Storage: You can store the cake in the fridge in an airtight container up to 4 days or freeze up to 1 month. Thaw at room temperature.

Nutrition