The Best Vegan Chocolate Cake
This vegan chocolate cake is moist, tender, and rich with deep chocolate flavors, all made quickly and easily in a pressure cooker for a perfect dessert every time.
Ingredients
Main ingredients
- 1 ½ cups all-purpose flour for that perfect structure
- 1 cup granulated sugar to sweeten things up just right
- ¼ cup unsweetened cocoa powder to bring on the deep chocolate flavor
- 1 teaspoon baking soda to give your cake its lift and fluffiness
- ½ teaspoon salt to balance the flavors
- 1 cup warm water helps blend everything smooth and activates the soda
- ⅓ cup vegetable oil adds moistness without heaviness
- 1 tablespoon white vinegar gives a little tang and reacts with baking soda for that tender crumb
- 1 teaspoon vanilla extract to round out the chocolaty goodness
Instructions
Instructions
- Grease an 8-inch round cake pan well to prepare your pressure cooker.
- Mix all dry ingredients together: flour, sugar, cocoa powder, baking soda, and salt. Sift if desired.
- Add warm water, vegetable oil, vinegar, and vanilla extract. Stir gently until smooth, do not overmix.
- Pour batter into the greased pan, filling it nicely but not overfilling.
- Place pan on a trivet or rack inside the cooker with a cup of water underneath. Seal the lid tightly.
- Cook for about 30 minutes under pressure, then allow a natural release. Once pressure drops, open cooker and let cake cool before slicing.
Notes
Wrap leftovers tightly and store at room temperature for 1-2 days, refrigerate for up to a week, or freeze for longer storage.