This From Scratch Dark Chocolate Cake is easily made with ingredients that are probably already in your cupboard now! No eggs, No butter, No milk, No kidding! And it’s moist and delicious!
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
My favorite cake
And this chocolate cake is vegan, but shhh, don’t tell anyone and no one will know.
I’ve been making this chocolate cake that’s simple and made with pantry items for years. It’s probably my favorite cake. And it’s great with afternoon tea.
I first made it when I worked in corporate, and one of my employees was vegan. It was his birthday, and I wanted him to have a special cake. So I made it, and no one in the office even realized that they were eating vegan cake! Bwa ha ha!
For me, this is the ultimate cake recipe. Easy to make, I always have the ingredients, I can bake it in any form I want, and it’s always delicious!
Want to sit down with the perfect chocolate cake and the perfect cup of tea?
Frosting the cake
I’ve served it here with a mocha icing that’s perfect! But you can frost it with any frosting or icing. Or, go super simple and serve it with powdered sugar. Or, go hog wild, and just serve it plain!
Check out my recipes for more frostings:
Versatile easy to make recipe
I’ve made this homemade cake many times and in many different ways.
I love it made in a bundt cake pan. I think there’s something nostalgic and special about a bundt cake. Then, glaze it with some mocha icing to make it extra special (I’ve included the mocha icing recipe below).
Bake it in some cute rectangular shaped individual trays called (affiliate link) Financier or loaf pans. These molds are a fun way to serve these cakes as individual servings, and maybe make sure that you don’t sit down to eat the whole cake in one day. Ummm, not that I did that or anything!
Cupcakes with caramel frosting
I also shared this cake in my Cupboard Cooking Cookbook.
From scratch baking
Scratch cakes are not that hard, nor are they time consuming.
This is a simple method of a big bowl, toss in the dry ingredients, then add the wet. Mix. Pour into whatever size and shape baking container that you want.
The cake is delightful, and not overly sweet.
You could also add 1 teaspoon of espresso powder to the mix to make it mocha cake.
Kitchen items you may need for a perfect tea party
Note: these are affiliate links
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
From Scratch Dark Chocolate Cake Recipe
From Scratch Dark Chocolate Cake
For mocha Icing:
- 1 cup powdered sugar
- 1 tablespoon special dark unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 2 ½ tablespoons milk plant based or dairy
- Preheat oven to 350° F.
- In large mixing bowl combine all dry cake ingredients, and add in wet cake ingredients. Beat with electric mixer on medium to high speed until well combined. Pour batter in a greased bundt pan, a 13×9-inch pan, greased rectangular molds, or into cupcake liners (filling cupcakes and smaller molds about ¾ of the way full).
- Bake 30 minutes for the cake or 20-25 minutes for the cupcakes or until a toothpick inserted near center comes out clean.
- Set cake in the pan on a cooling rack, and allow to cool completely before carefully removing it from the pan and icing it.
- Place powdered sugar, cocoa powder, and espresso powder in a medium bowl, and stir to combine. Stir in milk until all sugar is dissolved and icing is smooth. Drizzle over the cooled cake.