The Easiest Vegan Chocolate Cake

The (in)credible science 

Did you know that organic farming lowers the amount of heavy metals absorbed by cacao plants used to make chocolate? Organic cacao nibs have 95% less cadmium and 67% less lead! Organic cacao farms also provide environmental and economic sustainability for rural communities by providing 20% more profitability and 27% greater gender equality while reducing water use by 29% and greenhouse gas emissions by 22%! And don’t forget to go organic for your sugar too – transitioning to organic can increase beneficial soil insects in tropical sugarcane by 234%!

The Recipe 

For our vegan or chocolate lovers, this is an easy in-and-out-the-kitchen process! 


  • 1 ½ Cup all-purpose flour (I’ve also done ½ whole wheat, ½ all-purpose and it works fine) 

  • 1 Cup granulated sugar 

  • 3 Tablespoons unsweetened cocoa powder 

  • 1 teaspoon baking soda 

  • ½ teaspoon salt 

Gently mix together with a spatula and then make three trenches in the dry ingredients. 

Evenly distribute: 

  • 5 Tablespoons mild flavored oil (not olive) 

  • 1 Tablespoon vinegar (I’ve used all kinds of vinegar, and balsamic is too strong 😊 My go to is apple cider) 

  • 1 teaspoon vanilla extract (or almond, coconut, etc.) 

  • 1 Cup cold water


With your spatula mix the ingredients right in the dish, gently scraping the edges and bottom ensuring all the dry ingredients are incorporated. Don’t worry if there are a few lumps – it all works out. 

Cook at 350 for 30 minutes until a toothpick inserted in the center comes out clean. 

The most simple way to eat this is plain, obvs,  or if you need to dress it up, wait until it cools and a whip cream and your favorite fruit!