baking · cooking · Dessert · Plant Based Diet

Chocolate Snack Cake

Cake doesn’t have to be difficult to make. You can have a delicious chocolate snack cake ready for dessert in the time you eat dinner, or if you have a few minutes open midday, happy kids after school. Be sure to have the oven heated and the pan ready to go, this cake relies on the baking soda and vinegar for its chemical reaction to leaven it.

Now then….if you underbake it a few minutes and the center is still very soft, it will be cake on the outside and fudgy center. Think like lava cake and brownies rolled into one. Turned around and the cake was gone. With 3 boys denying 😉


Chocolate Snack Cake


  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 3 Tbsp cocoa powder
  • 1½ tsp baking soda
  • ¼ tsp fine sea salt
  • 1 cup milk, dairy or unsweetened non-dairy
  • 6 Tbsp sunflower or similar neutral oil
  • 1 tbsp apple cider vinegar
  • 1 tsp pure vanilla extract


Preheat oven to 350°.

Lightly oil an 8×8 baking dish, cut a strip of parchment paper to fit across, with handles up the side. Lightly oil it as well, after pressing it into the dish.

Add the dry ingredients to a large mixing bowl, whisk until the cocoa powder is mixed in.

Whisk the wet together in a small bowl, add to the dry, whisk until combined. Immediately scrape into prepared dish, smooth out. Bake for about 30 minutes, until the top looks done, and springs back with a finger pressed gently on (do not test with a toothpick as normally done with cake).

Let cool before using a thin spatula to loosen the edges, using the parchment paper handles to lift up to a serving plate (or leave in pan, and cut as desired).

Eat within a day or two for best taste.

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