True Deep Chocolate Vegan Cake Recipe

Name: True Deep Chocolate Vegan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups unbleached white flour; ⅓ cup unsweetened cocoa powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup sugar; ½ cup vegetable oil (corn oil works well); 1 cup cold water or 1 cup chilled brewed coffee; 2 teaspoons pure vanilla extract; 2 tablespoons cider vinegar; ⅓ cup raspberry jam; 1 ½ cups dark chocolate chips or 1 ½ cups semi-sweet chocolate chips; 2 cups raspberry jam; 2 teaspoons water

Servings: persons

1 ½ cups unbleached white flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup vegetable oil (corn oil works well)
1 cup cold water or 1 cup chilled brewed coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar
⅓ cup raspberry jam
1 ½ cups dark chocolate chips or 1 ½ cups semi-sweet chocolate chips
2 cups raspberry jam
2 teaspoons water

1
For the cake: Preheat oven to 375 degrees.
2
Oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
3
In a medium bowl, sift together the flour, cocoa, baking soda, salt and sugar.
4
In another bowl, combine the oil, water or coffee, and vanilla.
5
Pour the liquid ingredients into the dry ingredients and mix until blended and smooth.
6
Add the vinegar and stir briefly.
7
The baking soda will begin to react with the vinegar right away; this is normal and should happen.
8
Quickly pour the batter into the baking pan.
9
Bake for 25 to 30 minutes.
10
Cake is done when a toothpick inserted in the center comes out dry.
11
Transfer to a plate when cool and glaze.
12
For the glaze: In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly.
13
In another small saucepan mix 2 cups jam with 2 teaspoons water and warm over a low flame until the spread liquefies.
14
Brush the water-fruit mixture over the top of cooled cake.
15
Spread the chocolate mixture on top of that.
16
Allow the glaze to cool before cutting the cake.

995

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups unbleached white flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda, ½ teaspoon salt, and more.

Yes, True Deep Chocolate Vegan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

True Deep Chocolate Vegan Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions