Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Dianne W.
Chocolate CakeIngredients (use vegan versions): 2 cups brown sugar
1 3/4 cups whole wheat flour
3/4 cup cocoa
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup soya milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water
Directions:Combine dry ingredients. Add milk, oil, vanilla and beat for 2 minutes. Stir in boiling water. Pour into pan 9 inch square cake pan. Bake 35-40 minutes at 350 F.
Delicious!
My mom made it for me for my birthday. We only ate half the cake that night, but it was so good that I finishe'd it off the next day
Archived comment by: meTigger
What is the equivalent of 1 cup in terms of mililitres or grams?
Archived comment by: rajagopal
This works a treat! Really easy to make, and completely delicious!
Archived comment by: alison
This cake is great! Best cake I've had since becoming vegan.
Archived comment by: deborah
Just wanted to let you know how wonderful this cake is! I've made it several times already, and its delicious. By far the best vegan cake recipe I have tried so far, my friend even wants me to make this for her birthday
Archived comment by: summer
This is wonderful.
Better than many cakes I had in my pre-veg days, actually... Very moist. I had to cook it a little longer than directed, but it came out terrific.
Archived comment by: claire
I baked this cake for my mate who is vegan like me...he ate 3/4 of it in one sitting and finishe'd it the next day...It is a good idea to add some walnuts which have been chopped...adds flavour and taste... Also it is a good idea to watch the cake so it bottom doesn't get burnt...But if it does get burnt use chocolate icing to cover it up... I reckon I am going to make all my friends and family to convert to eating this cake...best one I have ever had....
Archived comment by: buG
Yum!! This is good. I had to use a little more flour and a little less vegan sugar, and I baked it in a 10 springform pan. Fudgy and VERY chocolatey! this is great.
Archived comment by: alice
I made this and the oil-vinegar-vanilla-water cake for our youth groups spaghetti dinner just in case a diner was vegan. None were; but this cake was immensely popular with everyone. Howe'ver, I only baked it for 25 minutes and it still burned a tiny bit in the corners.
Archived comment by: amelia
There is a measurement conversions page on this website that can help you convert cups to mililiters and grams. It can be accessed from the home page.
Archived comment by: amie
This was a wonderful cake. I had no problems with burning as some suggest. I used parchment paper to line the bottom of the pan. I also used 2 round cake pans and made a layer cake.
Archived comment by: heather
this cake was so good!!! it was better than any cake ive ever made, vegan or not vegan. i highly recommend this:) people will never guess its vegan. its really good!!!
Archived comment by: annie
this cake turned out edible but too moist in the middle and overdone on the exterior.... plus, i didn't taste the cocoa very much...a bit bland.
Archived comment by: cathleen
Change the name to EASIEST, TASTIEST, VEGETARIAN CHOCOLATE CAKE!!! Super duper easy and quite chocolatey (I used a quality dutched cocoa). I think I'm fixed for a years worth of pms;^) Made for a b-day party, three 7-1/2 rounds made it a tripple layer masterpiece...No one could believe it was whole wheat flour and OLIVE OIL!!! And they were equally with the fact that I didn't have to oil, flour or grease the pan! Thanks for sharing!!!
Archived comment by: crinklebug
wow heh what a great cake. ive tried to make vegan brownies before and let's just say i was a little skeptical to try this recipe. it was SO easy! it used things ive got lying around the house and it was a huge hit with my family of omnivores. thanks so much for making vegan life a little bit sweeter =)
Archived comment by: herbiFour
WIth all the positive comments on this page, I was excited to try out this cake. Howe'ver, it turned out to be a disaster! The batter was way too runny, and after being in the oven for over an hour and a half it had still not cooked through properly. After finally taking it out and letting it cool, the result was a sticky, oily pile of goo that didn't even taste good. I recommend that anyone trying this recipe keep an eye on the ratio of liquid to dry ingredients and make sure everything is under control!
Archived comment by: annette
This is the best cake I've made. You can't even tell it doesn't have eggs in it. Try substituting cocoa soy milk, it great and real chocolaty! a must for chocholics!
Archived comment by: shortysgirl
Is soya milk another term for soy milk or is it something else? I'd like to make this cake, but I don't know if I have the needed ingredients.
Archived comment by: sasquatch
I used chocolate soy milk and it turned out unexpectedly AWESOME! If you try this and don't enjoy it, then you're the whackjob, not me!
Archived comment by: whackjob
I have been using this recipe for a couple of months now, and have tried several interesting variations...Peope are so surprised that it is vegan because it is soooo delicious! I sometimes cut the cake in half, and put vegan chocolate or coconut custard in the middle. I have also added Sanka (decaf coffee) to the mixture for a mocha flavor! Thanks for the recipe it is fantastic!
Archived comment by: ausgirl
This was the first vegan cake I have baked, and it turned out soooo good. I added chocolate chips to the batter and it gave and extra fudgy taste.
Archived comment by: careena
I was wondering if anyone knew the difference between Wheat Pastry flour and Wheat flour. Also do you think I could use Wheat Pastry flour in this recipe instead of just wheat flour. I was going to make chocalate chip cookies and it calls for wheat pastry flour so, I thought maybe I could use it for the cake. Well I look forward to hearing from someone and I can't wait to make this cake at home. I am a little nervous since it will be the first cake I have made from scratch.
Archived comment by: auset1974
Absolutely fantastic. I frosted mine with melted dark chocolate chips mixed with a little plain soymilk and served it at Thanksgiving dinner -- my omni relatives lauded it as the best chocolate cake they had ever tasted.
Archived comment by: chiaraluna
AUSET1974: Whole Wheat Pastry Flour is very finely ground Whole Wheat Flour. It is used in pastries becasue it is lighter and more like nutritionless crap white flour. In general cookies and pies and doughs and cakes and things do not work with Whole Wheat Flour because the endosperm is too heavy and the pastry will fall. RAJAGOPAL: 1 cup is 250 ml
Archived comment by: yakksoho
This is excellent and incredibly easy! Finally I have an easy vegan cake recipe that tastes great. I did add a couple of extra tablespoons of flour as it was rather runny. Baked it for 35 minutes and it was perfect! Thank you for the recipe!
Archived comment by: jill
This is an amazing cake -- moist and delicious! You do have to watch the water content (as you would for anything you bake...), depending on your flour and the humidity you'll have to keep an eye on the consistency of the batter. I omitted about 25 ml of water (it would have been too liquid) and the cake turned out wonderfully. Thank you for the recipe! Just one slice fed my chocolate craving!
Archived comment by: stripeycat
I've just baked this cake and although I've kept in in the oven for 1 hour its still liquid in the middle
I think it was not good idea to add the boiling water in the end. Is it really necessary? Or was the baking pan not wide enough (I'm European and I don't think in inches but my housemate said that the pan was about required size). Next time I'll try to make just half of the batter and reduce the amount of water added. Otherwise its really tasty in this places which are properly baked.
Archived comment by: zebrzyca
Yummy! So moist! This was a big hit this weekend
Thanks so much.
Archived comment by: slavicPrincess
Okay. I made this cake last night, when I wanted something sweet to eat and this recipe did the trick (this cake is sooooo good). I cooked it for about 30-35 minutes and it didn't burn at all. It wasn't quite the consistency that of a cake (yet). Actually the cake at that point shook like jello, but anyway, I didn't give up. I just turned off the oven and left it in the oven for a few hours, while I ran errands in town. When I returned home, I had a piece, and it was moist and very flavorful.
Archived comment by: rashidaj
I'm making this fro my didi. My sister is going to break her lent with this cake! I'm going to make it after publishing this commetn. Thanks a lot!!!!!!!! little M
Archived comment by: meera18may
THis was great. My husband said it was the best chocolate cake he's ever had. It was very moist and at first he said it wasn't that great, but by the third day he loved it.
Archived comment by: stefaniw
Mmmm! This is good, but I don't know if I would really call it a cake. The wheat flour made it more like a moist chocolate bread. I used two layer cake pans. Nice recipe!
Archived comment by: veganaggression
Very moist cake!!!
Archived comment by: kimartin0623
Have made this cake several times and I love it. I am a dark-chocoholic, and this cake satisfies me! I have served it warm with a chocolate raspberry glaze(melted choc. chips, raspberry spread, and cream substitute) drizzled over top...fabulous and super chocolatey. Its been a hit with everyone, even though it falls apart a bit when warm.
Archived comment by: olivesma
The cake was really good and moist. I used chocolate soy milk and chocolate chips and made cupcakes. My co-workers loved them.
Archived comment by: tara_m
first cake i have ever made and it was fantastic and totally easy! the only change i made was using 1/2 cup of water instead of 1 cup- the extra amount would've made it too runny thank you so much for the excellent recipe!
Archived comment by: holycow
this cake tastes deliciously amazing. just like mom used to make! put in a bundt pan and baked for 45 minutes - wait until cooled to take out.
Archived comment by: soulshineny
