Vegan Chocolate Snack Cake
Total time1 hr 15 min
Prep time15 min
Cook time30 min
4.6(11)
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Learn more →Ingredients
9 servings
For the cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup water
- ⅓ cup neutral oil (such as canola or vegetable oil)
- 1 tsp vanilla extract
- 1 tbsp white vinegar
For the glaze
- 1 cup powdered sugar, sifted
- 3 tbsp unsweetened cocoa powder
- 3 tbsp milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 1 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan and line the bottom with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.
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