added this 18 years ago
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?
I love this recipe!!! I add more cocoa and put chocolate chips on top before baking. No need to add frosting. SO GOOD!!!!! :P :)
This cake couldn't have been any better, I like to use the lemon instead of the vinegar. Really easy to make and EVERYONE loved it! This recipe is a keeper!
this cake was really good. i used peanut butter frosting to top it all off.
This was my first Vegan baking experience/experiment ;)
It was great- I used Stevia rather than sugar and only had to bake it for 20 mins before it was ready.
Fabulous.
THANKS!
Okay, this is the first vegan cake I have EVER made. I chose this one over others because I knew that the higher oil content would probably give the most moist cake. I used dark chocolate, dutch processed cocoa, which I have found in my baking experience to give the best and richest chocolate flavor. Let me say that this is also the ONLY scratch chocolate cake I have ever made that was GOOD. I made it for my family (me, husband, 4 & 6 year old girls) and I ended up making it 2 times in one week. I like to bake, but have been deflated by the scratch chocolate cakes I have attempted in the past and usually make chocolate cake from a mix, but I do make a lot of 'dessert' breads in chocolate and other flavors that are not vegan but I have been working on the recipes to convert them. THIS recipe for was a dream to make. I am a converting vegetarian with a meat eating family. All of us loved this cake. Thank you.
Hi,
I wanted to bake a cake for my son's b'day. I tried this one. This is the first time I am trying out a cake.
I put everything half quantity. Baked it for around 30 mins. Oooops...........the cake was burnt :-(
Should I have backed it for only 20 mins?
I only baked my full recipe for maybe 30 minutes or so and it came out perfect! I would watch a half batch very closely and maybe 20 minutes max. :)
Hi,
I wanted to bake a cake for my son's b'day. I tried this one. This is the first time I am trying out a cake.
I put everything half quantity. Baked it for around 30 mins. Oooops...........the cake was burnt :-(
Should I have backed it for only 20 mins?
I can't get enough. I'm like a raving chocolate cake lunatic. I even made cupcakes out of this and sold them at a craft fair and everyone LURVED them. I used frosting made with: 1 Lindt dark chocolate bar (the vegan kind) melted with 2 Tbs water, let cool. 1/2 cup vegan margarine. 2 tsp vanilla.About 1&1/2 cups powdered sugar. Substitutions to cake batter: 1 Tbs applesauce + 1 Tbs lemon juice and you can cut down the vinegar to 1 Tbs. If you use apple cider vinegar it tastes better. Oh yes, cook cupcakes for only about 20 min.
Hamsterbaby! I think you had too much oil for the leavening agents (the soda + vinegar). Oil bogs down fluffiness. Try it with only the oil it calls for and something with really light flavor like safflower. I've also had this come out a bit to cocoa-y when I put in more cocoa than is called for. I DO put extra vanilla which makes it taste richer.
i think i may have done something wrong because this didnt turn out well for me at all. The(cupcakes) were heavy, and just tasted like wheaty cocoa powder, not fluffy or choclatey at all, just very floury :'(
i used self-rising flour (white flour, which is why i dont get the wheat taste), maybe that was it? i used both oil (grapeseed) and earth balance, more than the recipe called for so they wouldn't turn out dry.
perhaps someone can make some suggestions?
Pages