| Prep: 10 mins | Cook: 25 mins – 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 16g | 2g | 45g |
| sugars | fibre | protein | salt |
| 26g | 3g | 3g | 0.6g |
Why I Love Brazilian Vegan Chocolate Cake
There’s something rather magical about a good Vegan Chocolate Cake. The combination of rich cocoa and the perfect texture can bring comfort on rainy Seattle days or serve as a delightful surprise for a friend with dietary limitations. This Brazilian recipe for Vegan Chocolate Cake perfectly captures all that I love about both vegan cooking and the joy of chocolate. It’s a treat that anyone can enjoy, whether they’re vegan or not.
A Touch of Brazil in Every Bite
One of the reasons why I adore this Vegan Chocolate Cake recipe is its simplicity and accessibility. You don’t need any fancy ingredients or complicated techniques—everything you need is likely already in your pantry. And while the ingredients are straightforward, the end result is a cake that’s moist, chocolaty, and utterly satisfying.
The use of white vinegar might seem unusual at first, but it’s a clever trick borrowed from Brazilian bakers to give the cake a tender crumb. Combined with the rich flavor of cocoa powder, it brings out an intense chocolatiness that’s hard to resist. The subtle hint of vanilla extract lends a delicate aroma, making this cake a hit at any gathering.
Pacific Northwest Meets South America
Growing up in Seattle, I’m always surrounded by a plethora of fresh, high-quality ingredients. My Japanese heritage taught me to appreciate the subtleties in flavor and texture, both of which are essential aspects of any great dish. When I came across this Brazilian-inspired Vegan Chocolate Cake recipe, it felt like a beautiful fusion, a meeting of worlds that I call home.
This cake pairs wonderfully with a variety of dishes. If you’re hosting a dinner party, consider serving it alongside a tangy raspberry sorbet or a fresh fruit salad. For a more indulgent treat, a scoop of dairy-free vanilla ice cream will do the trick.
If you’re looking to explore more vegan baking, I recommend checking out [Chef Chloe Coscarelli](https://chefchloe.com/), a pioneer in vegan cuisine. Her innovative recipes have inspired many home cooks to experiment with plant-based ingredients without sacrificing flavor or texture.
In essence, this Vegan Chocolate Cake is a testament to how food can be comforting, inclusive, and immensely satisfying—all without needing any animal products. Just one bite, and it might become your new favorite, too.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips (optional)
Method
Step One
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
Step Two
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
Step Three
Add the water, vegetable oil, white vinegar, and vanilla extract to the dry ingredients. Mix until just combined and a smooth batter forms.
Step Four
If using dairy-free chocolate chips, gently fold them into the batter.
Step Five
Pour the batter into the prepared cake pan and spread it evenly.
Step Six
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step Seven
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
