Vegan Made-In-The-Pan Chocolate Cake – a delicious recipe with unbleached white flour, unsweetened cocoa, sugar, salt, baking soda, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
USE AN 8 INCH SQUARE GLASS BAKING PAN.
2
Preheat oven to 325u00b0F.
3
Put into a square glass baking pan the flour, cocoa, sugar, salt, and baking soda.
4
Mix slowly taking turns with a spoon and a fork. Mix until it is completely light brown. (Peek through the bottom of the GLASS pan).
5
Make 4 dents with a spoon, 2 large and 2 small.
6
Pour 1 cup of water into one large dent.
7
Pour 1/3 Cup of oil into the other large dent.
8
Pour 1 tsp of vinegar into a small dent.
9
Pour 1 tsp of vanilla extract into another small dent.
10
Start stirring (slowly) with A FORK.
11
When it turns into batter mash it down with a fork (then scrape the bottom, stir and repeat the process a few times).
12
Smooth out the cake.
13
Put into the oven for 30 minutes.
527
kcal
Calories
21
g
Fat
83
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups unbleached white flour, 1/3 cup unsweetened cocoa, 1 cup sugar, 1/2 teaspoon salt, and more.
Yes, Vegan Made-In-The-Pan Chocolate 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
