This one-bowl (well, one-pan) chocolate cake mixes right in the baking dish, so cleanup is practically nonexistent. Cocoa powder and vanilla give it that deep, old-fashioned chocolate flavor, while a splash of vinegar reacts with the baking soda to create a surprisingly light, tender crumb without any eggs or dairy in the batter itself. The three-well mixing trick is a fun bit of kitchen science, and it turns out a moist, springy cake every time. A rich cocoa glaze gets poured over the top once the cake cools, setting into a glossy, fudgy layer that seeps into every square. It's an easy, nostalgic dessert that happens to fit a vegan kitchen beautifully, no special equipment or hard-to-find ingredients required. Cut it into nine squares and it's ready for a lunchbox, a potluck, or just an after-dinner treat.
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Learn more →9 servings
Heat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
Add the flour, granulated sugar, cocoa powder, baking soda, and salt directly to the ungreased pan. Use a fork to whisk the dry ingredients together until evenly combined with no visible streaks of cocoa.
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