• 30 minutes
  • Difficulty Easy
  • 8 Ingredients


A quick and easy cake that can easily be made into muffins that is dairy, soy and egg free.


  • 1.5 cups plain flour (I used one cup white flour, half a cup of wholemeal)
  • 1/4 cup raw sugar
  • 1 tsp baking soda
  • pinch salt
  • 1/2 tsp vanilla essence
  • 5 tblsp coconut oil
  • 1 cup cold water
  • 2 tsp cocoa powder


  1. Mix the dry ingredients then add the wet. Mix gently until just combined.
  2. Put in your cake tin and bake at 175C for about 25 minutes.


As with any vegan cake mixture, you need something to bind it instead of egg. As well as moisture, that's what the oil and water are doing in the recipe. I have also used apple puree to make it a little healthier, if you do this, reduce the amount of oil needed. As with regular baking, the tip is to mix the dry ingredients, then add the wet. Once that baking soda is wet, it activates and that's what helps your cake to rise so you want to avoid over mixing so you don't end up with baked concrete, and get it into the oven as soon as possible.

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