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Easy Vegan Chocolate Cake

What you need: 

3 cups flour
2 cups sugar
6 tablespoons cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla

What you do: 

1. Preheat oven to 350 degrees F.
2. Thoroughly mix dry ingredients first (flour, sugar, cocoa powder, baking soda, and salt).
3. Mix in wet ingredients (water, vegetable oil, vinegar, and vanilla). Continue mixing until you obtain an even batter (no lumps).
4. Pour into a cake pan and bake for approximately 40 minutes.
I recommend topping the cake with Chocolate Frosting by Sarah.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

TRIED A SIMILAR RECIPE AND THE THING CLUNG FOR DEAR LIFE TO THE PAN.  DO YOU GREASE THE PAN BEFORE PLACING THE BATTER INTO IT?  I KNOW IT'S A DUMB QUESTION BUT THE OTHER RECIPE STATED TO PLACE THE BATTER INTO AN UNGREASED PAN.

Yes, I would definitely grease the pan, for any cake recipe.  I also flour it: after you grease it, dump a small amount of flour in and shake it around the pan until a small coating of flour sticks all over.  Dump out the excess.

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TRIED A SIMILAR RECIPE AND THE THING CLUNG FOR DEAR LIFE TO THE PAN.  DO YOU GREASE THE PAN BEFORE PLACING THE BATTER INTO IT?  I KNOW IT'S A DUMB QUESTION BUT THE OTHER RECIPE STATED TO PLACE THE BATTER INTO AN UNGREASED PAN.

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I have made this recipe 3 times now.  Once as cupcakes which were very good.  Two times I made cakes.  Both of my cakes fell apart.  I allowed them to cool, but as I removed them from the pan they fell apart.  Can anyone suggest what I might be doing wrong?  The only change I made to the recipe was 1/2 all purpose flour and 1/2 whole wheat flour.

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Yum yum...especially with coffee substituted instead of plain water... :)>>>

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Sooooo Easy to make... I substituted water for strong coffee..... and topped with frosting... yum!
Thanks..
p.s.. used this as a birthday cake.... I just love seeing peoples faces when they realize its vegan..."what no eggs?!"

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This is the best...the cakes consistently come out great. Thanks for the great recipe

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I must echo the praise of everyone here.  This cake was beyond successful with everyone.  When my labmates heard I was bringing a vegan cake, they were scared.  But after they ate it, they were totally impressed.  "How did you get it so moist and delicious without eggs??"  Haha, if you have enough oil, you can do anything.  :)  I made this in two rounds so I could layer it, and frosted it with this frosting: http://vegweb.com/index.php?topic=5707.    Oh, and I added semi-sweet chocolate chips and let them settle on the bottom of the pans before baking, so there were sort of 'fudgey' layers.  The bottom of the cake stuck because of the chips, but I got the cakes out and you couldn't tell the bottoms were uneven.  It was fine.

I think it's one of the best, moistest, chocolatey-est cakes I've ever had.

Wow!  I've been making this cake for 4 years now!  Cheesy  The first time I made it was Aug 12, 2007!  4 years ago tomorrow.  It's still my best and most favorite cake recipe, and I make it for many occasions.  I even had my wedding cake made using this recipe!  My mom still begs me to make this cake for her, ever since the wedding.  Smiley

I'm making this into cupcakes right now, like I did last year, and am frosting them with this:  http://vegweb.com/index.php?topic=15134.0  To the frosting I add a little extra salt, and I sprinkle cayenne on about 1/2 the cupcakes (only 1/2 since not everyone likes spicy).  It was such a great success last year that I'm repeating it this year!  I love this recipe so much!

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I've made this a bunch of times now and it never fails to taste amazing. I typically make two smaller cakes in 9" pie pans and cook them for about 25 minutes. Along with the recommended frosting, which I always use, this has to be one of the best cakes ever.

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I made this for my moms birthday and she was blown away by how moist and cakey it was.

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This recipe has become a birthday tradition since I went vegan three years ago, it's incredible! The cake is so moist and chocolate-y and EVERYONE loves it. It also makes kick-ass cupcakes! I made cupcakes for a big get-together and about 40 skeptical people were shocked by how tasty they were. I keep getting requests for more!

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