Vegan Chocolate Cake

Jillian Glenn
Jillian Glenn
June 18, 2020
Baking a delicious and moist chocolate cake is now easier than ever thanks to the Anova Precision Oven. The precise steam control of the Oven allows moisture to infuse into the cake as it bakes. The result is an airy and fluffy chocolate cake that’s perfect for any occasion. This recipe uses no eggs or dairy so it’s great for any of your vegan friends who are in need of a sweet treat!
Prep Time
Cook Time
Vegan Chocolate Cake
5 (1)
⅓ cup
Vegetable or Coconut Oil
1.5 cup
Non Dairy Milk
1.5 tsp
Baking Soda
1 cup
Brown Sugar
1 tsp
Vanilla Extract
½ cup
Cocoa Powder
2 cups
All Purpose Flour

1. Preheat Oven

Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Bottom, Top

2. Prepare Batter

In a large mixing bowl, mix the milk, oil, baking soda, brown sugar, and vanilla. Then, add cocoa powder and whisk until it is completely combined with other ingredients. You may use an electric hand mixer, if you choose.

3. Add Flour

Add the flour and use a whisk to mix until the batter is smooth. Be careful not to over mix.

4. Bake

Sous Vide Mode: Off
Steam: 25%
Temp: 350°F
Heat: Top, Bottom
00:20 Timer

5. Let Cool, Frost, and Serve!

Let the cake cool for about 20 minutes, then frost with your favorite frosting, sprinkles, or any other cake toppings you like! Serve Immediately or store in an airtight container for 1-2 days at room temperature until ready to serve.
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