Vegan Chocolate Cake - with cups & ounces
Our vegan chocolate cake recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 12 slices
Prep 25 minutes · Cook 30 minutes
| 12.3 oz (350 g) | all-purpose flour |
| 10.6 oz (300 g) | superfine sugar |
| 2.5 oz (70 g) | cocoa powder |
| 2 tsp | baking soda |
| 1 tsp | baking powder |
| 1/2 tsp | fine sea salt |
| 1.67 cups (400 ml) | unsweetened soy milk |
| 4.1 fl oz (120 ml) | canola oil |
| 2 tbsp | apple cider vinegar |
| 2 tsp | vanilla extract |
| 1 cup (240 ml) | boiling water |
| 10.6 oz (300 g) | dark chocolate (70%), chopped |
| 1.25 cups (300 ml) | coconut cream |
| 2 tbsp | maple syrup |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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