Description
A moist and fluffy chocolate cake made effortlessly in an air fryer, perfect for fall baking.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup warm water or hot coffee
- 1 tablespoon white vinegar
Instructions
- Prepare your air fryer: Preheat your air fryer to 320°F (160°C) for about 5 minutes.
- Mix the dry ingredients: In a medium mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well mixed.
- Combine the wet ingredients: In another bowl, mix together the vegetable oil, vanilla extract, warm water (or hot coffee), and vinegar.
- Blend together: Slowly add the wet mixture to the dry ingredients, stirring until just combined.
- Prepare for air frying: Lightly grease a 7-inch round cake pan that fits into your air fryer.
- Air fry the cake: Carefully place the cake pan in the air fryer basket. Air fry at 320°F (160°C) for about 25-30 minutes.
- Cooling: Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
For best results, use quality Dutch-processed cocoa powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Air Frying
- Cuisine: American