The Simplest Chocolate Cake

**Vegan substitutions included below**


1 1/2 cups All-Purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
5 tablespoons raw unsweetened cacao powder
3/4 cup sugar (preferably raw cane, coconut, date, or other unrefined sugar)
1 tsp vanilla extract
1/3 cup butter or neutral vegetable oil (we like grapeseed oil)
1 egg
1/4 cup yogurt (can be subbed for another egg, but yogurt will add extra moisture and fluff)
1 cup milk
Chocolate ganache, whipped cream, or other frosting of choice (optional)

**Vegan substitutions**
Replace egg and yogurt with: 1/2 cup apple sauce, vegan yogurt, or silken tofu, OR 1 ripe mashed banana
Repace milk with oat or soy milk OR coffee (bonus: coffee will enhance the flavour of the chocolate)
+ 2 tsp apple cider vinegar.

Our granola is, as always, plant-based and refined-sugar free!


  1. Preheat oven to 350 degrees (325 convection), and grease a loaf pan/small bundt cake pan, or any other standard size mold
  2. In a large bowl, sift the flour, baking powder, baking soda, sugar, and salt.
  3. In a smaller bowl, pour the milk, the egg, oil, and vanilla. Beat well.
  4. Pour the egg mixture into the flour mixture, and mix until just combined.
  5. Pour into mold, sprinkle granola on top of the batter (if using frosting, skip this step until after you have frosted the cake)
  6. Bake for 40-45 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Every oven is different so start checking at 40 minutes.

    Granola pairings
Lattecino Buzz
Cayo Coco