CREAMY AND MOIST VEGAN CHOCOLATE CAKE | No Eggs, no butter, no milk | Easy Dessert | Baking Cherry

Line the bottom and sides of an 8-inch square cake pan, leaving a 3-inch overhang to use as handles. Set aside.

In a large bowl, place the flour, cocoa powder, sugar, baking soda, and salt. Whisk until combined.

Add the vegetable oil, vanilla, hot water, and vinegar. Stir until just combined.

Pour the batter into the prepared pan.

Bake at 350°F (180°C) for 18 – 25 minutes or until a toothpick inserted in the center comes out clean.

In a small jug, place the hot water, cocoa powder, sugar, and vanilla for the cocoa syrup. Stir until combined.

Using a skewer, poke holes all over the cake.

Pour the cocoa syrup slowly over the cake.

Let sit at room temperature for about 1 hour so the cake can cool down and absorb all the liquid.

In a medium bowl, sift the powdered sugar and cocoa powder for the frosting.

Add the peanut butter and stir with a spatula until smooth.

Spread the frosting evenly over the cake and serve.

Equipment Needed

Spice Level:

Dietary