We made so many cakes in your honor. Knowing this recipe could become your go-to for every birthday, dinner party, and soiree, we knew it had to be perfect. After all the testing and tasting, we are proud to proclaim this is one extraordinary cake mix. The crumb is moist and fluffy, and the flavor is deep chocolate decadence. Since you never know when you'll have an excuse to party, we suggest you always keep a batch on hand. Use this mix for Chocolate Cake. It pairs beautifully with Creamy Peanut Butter Frosting and Chocolate Fudge Frosting.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionFamily Get-together, game day
Dietary Considerationegg-free, lactose-free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturechocolatey, sweet
Type of Dishcake, chocolate cake, dessert
- 1 recipe Chocolate Cake Mix
- 1/2 cup coffee or water
- 1/2 cup almond or soy milk (vanilla flavor preferred)
- 1/2 cup canola oil
- 1/2 cup pure maple syrup
- 2 tablespoons apple cider vinegar
Preheat the oven to 350°F. Lightly grease a 9-inch cake pan with coconut oil or line a 12-cup muffin tin with paper liners.
In a large bowl, sift the dry cake mix ingredients using a fine-mesh sieve.
In a medium bowl, mix together the coffee, almond milk, oil, maple syrup, and vinegar.
Add the liquid ingredients to the bowl with the cake mix and whisk gently until there are no large clumps remaining.
Pour the batter into the prepared pan. Bake for 22 to 27 minutes in the cake pan or 20 to 25 minutes in the muffin tin. The cake/cupcakes can be stored in an airtight container in the fridge for up to 5 days or frozen for 2 to 3 months.
2015 Nicole Axworthy & Lisa Pitman