Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
nverma@student.umass.eduChocolate CakeIngredients (use vegan versions): 1 1/2 cup flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 teaspoon vanilla extract
2 teaspoon vinegar
Directions:Preheat oven 375. Use small brownie size pan (no greasing required). Mix all dry ingredients right in pan. Mix all wet ingredients in separate bowl EXCEPT VINEGAR (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add vinegar quickly and stir in--immediately put in oven and bake for 25 to 30 min. Cool and then consume!
***OPTIONAL: after you add the vinegar, you can put some frozen
cherries, raspberries or cranberries on top of the batter (or you
can mix them in beforehand)
as far as icing goes--you can make vegan icing with cocoa and
powdered vegan sugar--sorry, i don't have a recipe. but it tastes good
without icing also.
This pretty much rocked my world. My carnivorous mother did not believe that it was vegan!
Archived comment by: travis
Next time I make this cake, I will definitely grease or use cooking spray for the pan. It tastes really good but looks awful because The bottom of the cake had to be scraped out of the pan and them fit back together.
Archived comment by: joy
I absolutely love this cake. I made it for some friends at school, and now they won't stop bugging me for the recipe. I'm just glad they liked something that was vegan.
Archived comment by: libby
Very good! Be sure to use white instead of wheat flour though(otherwise it comes out tasting Clif-Barish). Also, be sure to grease the pan and mix ingredients in a bowl (instead of the un-greased pan) or else things will stick. Make vegan-chocolate frosting too, it tastes great with this recipie.
Archived comment by: gwen
Grease the pan. The cake wasn't very sweet at all so next time I make it I'll increase the sweetener by a quarter of a cup. Very good texture, very moist and fluffy.
Archived comment by: silverbean
FINALLY! A normal, yummy chocolate cake. Not too rich, not too healthy tasting. I doubled the recipe and used a 9.5X13 inch (or whatever it is) pan and it worked great! Make sure you do grease and flour the pan, though. Coupled with this frosting, it was marvelous!
http://vegweb.com/recipes/sweets/4806.shtmlArchived comment by: xemcats
Awesome cake! I let my HIGHLY meat-eating dad eat it, then told him it was vegan after he had told me how great it was and had started on his second piece!
Archived comment by: punkieDrewster
Positively blissful! Combined with the frosting, this cake has been a birthday and holiday favorite for vegan and non alike among friends and family. Dont ever forget the vinegar, its the difference between a delicious cake, and eating a pile of bitter chocolate. I learned the hard way you have to flour the pan some time ago to prevent sticking, but I see someone else finally warned to do that.
Archived comment by: kirieRavenwing
I have made this recipe many times - It is very adaptable to other flavors. Add mini vegan chocolate chips - chocolate decadence. Leave out the cocoa and use apple cider or chai for the liquid. Add nuts and more spice (remember to adjust the sweetener). Also, strawberry soymilk with crushed strawberries (adding up to a cup of liquid) is also a favorite. Experiment and enjoy! EVERYONE loves this cake!!
Archived comment by: ballycootie
I never failed with this cake ... it is usually popular because it is less sweet than other chocolate cakes. I just put a chocolate icing on top and it tasted great!
Archived comment by: godiva
I can't eat vinegar -- does anyone know if lemon juice can be substituted for vinegar?
Archived comment by: nosilla
MM..tasty! I made cupcakes with it, because we are all calorie counters in my house, so we needed to know the serving sizes and calories. Yummy! BTW- Makes a dozen cupcakes with 130 calories each. Used applesauce instead oil.
Archived comment by: formerbaboon
great recipe-- i always add a tad more cocoa. i also grease the pan and dust it with cocoa powder. if you can't eat vinegar, you can omit the vinegar and replace the 1tsp of baking soda with 1 1/3 tbsp of baking POWDER.
Archived comment by: marvelette
well i am avery brand new vegan and i love this site all around but i really love this cake. its the first vegan cake that tasted like cake and not a fallen dense brownie type thing. i love those too but as a nother comment reffrenced you can't make a birthday cake out of it. i made this and when it was still warm i took it to my mom my aunt and my cousin. all of whom are very worried about how im limiting my diet and how much ill miss out on now. they are all in love with it. it is soooo moist. i actually forgot to cover it over night and it was still awesome in the morning :-)
Archived comment by: jwynne13
i just made this cake and fooled around with the sugar. instead of vegan sugar i used maple syrup. the ratio is 3/4 maple syrup to 1 cup sugar. the result is great. also i used spelt flour and the texture is fantastic. i also used apple cider vinegar. im curious as to how different it would have tasted had i used regular vinegar. i followed the suggestions here to grease the pan. its really important because the bottom really sticks, and i wish i greased my pan even more. i also posted a suggestion on a frosting page, which i also suggest maple syrup in place of the sugar.
Archived comment by: sheilalina
can someone who has tried this recipe tell me the cooking time/temperature for making cupcakes with this batter? and also...what would be a good applesauce:oil combination to make this healthier but still taste good? thank you!!
