Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Richard
Easy Vegan Chocolate CakeIngredients (use vegan versions): 3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla
Directions:Preheat oven to 350 degrees. Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a cake pan and bake for approximately 40 minutes. I recommend topping the cake with Chocolate Frosting by Sarah (on the vegweb).
Serves: 12
Preparation time: 15 min
I swear I already posted a message about this cake, but obviously not. Oh my god, this cake tastes craaaaaaazy good!!!! Its soo yummy! Everyone in my family likes it. Ever since becoming vegan my sister has never liked ANYTHING that I have made, but she absolutely loves this cake!!! The only thing that, is that I had to add 41/2 tablespoons of soy milk to the mixture at the end, because it was a little dry. And also, the cake mixture was too much, as in, there was enough to fill up one whole cake tin plus there was extra so I just made little brownies, so next time I would say to just use 3/4 of everything, so that you just make one cake, and not one and a half cakes. Also, I had to cook my cake for 50 mins, rather than 40 mins but maybe my oven just wasn't hot enough. But trust me, this cake tastes soo good!!!! Argh!!!
YUMMY!!
Archived comment by: xpeax
This cake is the best cake I have ever had in my life (including before I was vegan). I made it for my non-vegan friend for her b-day and she and all my friends all said it was the best cake they had ever tasted! The vegan chocolate frosting from Wally works perfectly with this cake. I also used mint extract instead of vanilla one time (in both the cake and frosting), and it was excellent. And I also use two round cake pans and cook it for about ten minutes less.
Archived comment by: hola0102
this cake was awesome! i used the juice from half a lemon instead of the vinegar, and it still turned out great. i made the frosting from wally as suggested and it tasted soooo good i can't even describe it! this is a new favorite in my house.
Archived comment by: nataliemead
I made this in two 9 inch round cake pans... its excellent, it turned out kind of like a pound cake which might be due to the fact that 2 cups of the flour was stone-ground whole wheat. This is really good, not too sweet. My sister and mother liked it. I used lemon juice instead of vinegar.
Archived comment by: h8forfree
This cake was decent. I made it for my best friends birthday and it turned out looking beautiful, but a bit dry and a tad heavy on the flour. It is more like a chocolate enhanced vegan bread than a nice moist rich cake really. We certainly ate it, but it wasn't the best vegan cake i have come across. xoxoxo
Archived comment by: vegancutie
Much better the second day! It tastes like a totally different cake. Yum! =^_^= meow!
Archived comment by: vegancutie
I made this yesterday and it is the best I ever had. I was looking for a good recipe for my babys birthday party and this was the first I tried and I think I will be making this. Thanks a lot.
Archived comment by: rang
This cake is sssooo good. We made it and brought it to a party and it was a big hit!!! Everyone thought that we were breaking our veganism by eating it and they were all so suprised to find out that it was actually vegan!
Archived comment by: wonderwoman
yum yum! we thoroughly enjoy this delicate after dinner trizzeat, fine with icing or delicious plain (but decorated, yo). In conclusion, we highly recommend this lovely pastry (slash indulgence, yo) to all, both vegan and non. Later Gators--
Archived comment by: yumCakeMoMo
I used whole wheat pastry flour for all of the flour and unrefined coconut oil. It was really good. The coconut oil gave it just a hint of coconut flavor which made it really good.
Archived comment by: tT
Let me start off by stating that I am not a vegetarian. This cake is AWESOME!!! I have a 2 year old daughter that is very allergic to eggs. I have tried so many eggless cake recipes that were terrible. I found this site, and I think it is awesome. Anyway, I tried this cake and no one could tell the difference. It was so easy to make and tasted yummy. I followed the directions, and had no problems. Thank you for such a great cake that my little girl will enjoy over and over again!
Archived comment by: krissy131
What kind of viengar do you use? Is there something you can substitute for the vinegar?
Archived comment by: toadytheeighth
Toadytheeighth, the vinegar is just plain white vinegar.
Archived comment by: willwolf
This recipe is great. I overcooked my first batch, and the tops were hard as rock, but the second batch turned out perfectly. Topped them with vanilla fristing and sprinkles. My husband ate 8 of them in one day. Theyre fabulous!
Archived comment by: toadytheeighth
Excellent! For those wondering about the consistency & texture, this recipe definitely gets it right. Some of the other reviews have described it as dry, bread-like or brownie-like. Howe'ver, for me, it came out like one of those super moist cakes from a B.C. or D.H. boxed cake mix. I followed the recipe exactly and didn't have to make any adjustments. I don't know why there are differences, but I think we all agree that it is quite delicious. Happy Baking.
Archived comment by: arizona
I just made this cake today and it turned out fantastic. I followed the instructions almost exactly. I just added a little more cocoa. It baked perfectly and had excellent texture. In addition, it is as easy if not easier than baking a boxed cake mix with an egg substitute. Farewell Duncan Hines, Betty Crocker and the like...
Archived comment by: marcianne
This cake is absolutely delicious and so easy to make. I have made it several times and it has become my absolute favorite. I have substituted the vinegar and used lemon juice. Every one who has eaten this cake cannot believe it is totally Vegan;also baking time may vary a little depending on the density of the baking pan. Truly delicious, enjoy!
Archived comment by: moski1966
I'm not a vegan, but i was online for recipes for my vegan friend (its her b-day and im making her a cake). this cake is VERY GOOD, mine came out so moist and chocolaty. i used spelt flour, then i had to try it too see if it was good, and you can't even taste the spelt. then i used whole wheat flour on the second, another hit. now im off to the grocery store to buy white flour and see how that one tastes. probably better than the spelt and whole wheat. this is my new favorite dessert, its sooooo good.
Archived comment by: daynadear
This cake rocks!!! I used all organic ingredients, and whole wheat pastry flour instead of regular flour. I replaced the vegetable oil with equal parts of applesauce, less fat still very moist. I also poked holes in the cake to soak up that awesome chocolate frosting by Sarah. I topped with chopped walnuts and drenched it with the frosting when serving. FAB!!! Even non vegans were loving it.
Archived comment by: srobison24
First time I ever made a cake and it came out perfect. Everything went right! Great!!
Archived comment by: leprechaungirl
I have added a bit of chopped fresh mint to this cake and its even more delicious!
Archived comment by: franceska
hi i was wondering is the cake batter suspose to be so watery?
Archived comment by: moriah
I can't have cocoa so I substitued carob powder for both the cake mix and the frosting that she suggested. I substituted the vinegar for lemon juice as well. I used a 9 x 13 inch pan and didn't have to worry bout it spilling over. It came out wonderful, and all the carnivores liked it. I told them I should of become a vegan a long time ago.
Archived comment by: hcebaby
Oh yum!! I just ate a piece fresh out of the oven, and it was good, which means by the time it cools it will be AMAZING! Since everyone had such good luck with Sarahs frosting, I made that... lucky there was some left to frost the cakes!! I couldnt stop eating it! I made two round cakes out of the batter from this recipe, and gave one to my neighbors! Thanks so much for this awesome recipe!
Archived comment by: hpilling
I made this cake last night and had no problems with it what'soever. I topped it with Sarahs Frosting, as you suggested, and it was wonderful! I took the cake to school and everyone loved it! It was very rich, howe'ver, and I might put a dollop of whipped topping and some fresh fruit on top next time.
Archived comment by: veggievulture
I loved this recipe. It is definitely going in my recipe box and will be made frequently. It also works well if you want to make cupcakes. I cut the recipe in half and made about two dozen. They were moist and chocolatey.
Archived comment by: lilyofthevalley
I was skeptical about the tastiness of this cake because it looked too easy to be good. I was pleasantly surprised, it has a great moist texture, much better than some of the dried out and rather offensive chocolate travesties I've had at vegetarian restaurants. So easy, too!
Archived comment by: jaali
This was awesome, i made them into muffins and took them to a punk fest in the country! Everyone was loving them. I also added more coca but that's just a habit! Very yummy and easy and even my brother who believes veganism is stupid ate a couple not like he should of!
Archived comment by: vege punk
This cake WAS quite delicious. Put it in two pans and frosted the middle. Added a little more cocoa than the recipe called for. Also, whatever pan you put it in, GREASE AND FLOUR it. I had to whack mine out of the pan with a ladle. I also put a little Khalua in the frosting.
Archived comment by: pyromaniackitty
Pyromaniackittys mention of putting Kaluah in the icing reminded me of my favourite way to enjoy this cake: pour a little (or a lot) of Kaluah (coffee liqueur) into a plate or bowl, add a hearty slice of cake and a spoon of good vanilla soy ice cream (So Good has a nice flavour), and drizzle some vegan choccy icing or glaze over. Not the most innovative I know, but it surely does taste good if you haven't thought of it in a while. I know Kaluah is probably not technically the most vegany food, I can't imagine them using Sucanat to sweeten it, but for those of us who have been known to bend the rules slightly, it makes a decadent very-vegetarian, almost-vegan, acceptable-to-some-vegans culinary delight.
Archived comment by: jaali
after seeing all the positive comments about this cake, i decided to try it for a dinner party. it turned out terribly. i couldnt even serve it, so we didn't have dessert at all. it was completely dry and extremely bland. i baked it for 40 minutes, but im wondering if that was too long....i put some peanut butter frosting on it but that didn't help either. i followed all the instructions so i have no idea what i could have done wrong...
Archived comment by: curiale
Curiale: I have also had cakes turn out dry and bland on me before, although I followed the recipe exactly. Did you use a 9x13 pan or two 8x8 pans? If the pan was too large, then the cake might have overbaked. Your oven temperature might be a bit off as well. You can check with an oven thermometer. My oven was off for a long time and I didn't think anything of it since I never had any serious problems. It made a big difference. I have had great success with this cake, but every oven is different and 40 minutes may be too long in yours. Try checking at 30 minutes. Hope this helps!
Archived comment by: veggievulture
Very very good! I made muffins (baked for 20 minutes) and they turned out awesome! Thank you!
Archived comment by: msAng
Amazing! Definitely makes 2 8 cakes! Didnt try it with the frosting, we just ate it plain and it was so yummy!!! Thank you! ^_^
Archived comment by: ladywyntir
This is AMAZING! I've made it several times.. every birthday i get the chance! Moist, chocolatey, delicious! My entire family loves it. Works great for a layer cake and is wonderful with vanilla icing on top and chocolate in the middle. Our family won't be looking for another chocolate cake recipe any time soon..this is a keeper! tip: for an even cake, slice the top off of one and place slightly melted icing over it, smooths out easier and won't clump. place the other layer on top and it will lay flat. Simple, but i didn't know at first, hope it helps!
Archived comment by: jaimes
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