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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?

Made this cake the other day and used a "buttercream" frosting recipe also from this site- OHMIGOD!!! You'd never know it was 'vegan.' It barely lasted a day in our house! For what its worth I used a straight substitution of distilled vinear for apple cidar vinegar which seemed to work out just fine!

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yummmm so good and fun to make. I used carob instead and used a little less sugar and used the frosting recommended and its nearly all gone in my meat eating family home

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the cake was alright far from the best I ever had but definately edible and enjoyable definately fluffy and cake like

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I've never had a vegan cake that was so good! THis is probably the best vegan cake out there, very good, and very easy to make. Everyone who tired some vegan, or not enjoyed it very much, I plan on making it again for Easter tomorrow.

8)

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Holy Bejeezus.  I'm new to veganism and was really, really impressed with how good this cake was.  My carnivorian family scarfed it down, too.

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This was a very easy recipe to follow.  My daughter has food allergies so I was happy to find this recipe.  It was a hit at her party with the kids and the adults.  I added a little bit of cinnamon to my recipe. :)

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I'm not sure how or if you even can edit responses.  In any case, for my post above I take the recipe X 1.5 so that it fills up 2- 10" pans.  Just an FYI for ya. ;D  I realized this today when I needed to check this recipe because I need to make another birthday cake.

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yummy cake recipe, made it along with the chocolate frosting by sarah, loved both!

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This cake is great.  It's been a hit with everyone regardless of diet.  My 1 year old son loves it.  In fact, I made it 3 times for the 3 different birthday celebrations we had for him when he turned 1.
I use whole wheat spelt flour instead, sunflower oil and all organic ingredients.  For a nice presentation bake it in two 10 inch round pans.  It takes about 35 minutes to bake, or longer if you don't want it as moist.   I always test for doneness by inserting a toothpick in the center.  If it comes out clean, it's down if it's comes out with chocolate on it it needs to cook longer.  Even when the cake is done to perfection I have noticed that the bottom of the cake can be very moist which results in it sticking to the pan-it's probably the result of using spelt flour.  I haven't tried decreasing the liquid though in the recipe because I love that this cake is so moist.  So, I just let the pans cool, then run a knife along the edge of the cake several times.  Turn the pan upside down on a clean dry cutting board and pat the pan several times.  This will help get everything unstuck.  I just take out what sticks and pat it back into shape on the cake.  If I had some baking parchment paper I would use it to line the pans so it would make for getting the cake out easier and cleaner.  IMPORTANT: I make sure that the "rough" side is top up on the bottom layer and down on the top layer so it doesn't affect the look of the cake or the ease of icing.  Using a clean dry cutting board and the original back side of the cake pan can help with flipping the cake around. 
FOR ICING: I use powder sugar, with Spectrum Organic Vegetable (Palm Oil) Shortening, vanilla, water and either cocoa for chocolate icing or India Tree Natural Dye for colorful icing (see my photo).  Again it's important to use organic ingredients.  I'm not one for measuring, I add ingredients to suit my tastes etc. so maybe for this cake recipe about a double batch of icing:  about 1 1/4-1 3/4 cup shortening to 1 1/2 lbs-2 lbs of powdered sugar, a couple tsps of vanilla, several Tbls of cocoa (omit the cocoa if you are using the dye), several Tbls. of water (a little less water if you are using the dye).  I can try to pay attention to portions next time and repost. Making icing is easy though because you can taste as you go along!  If you like a more solid icing = use more shortening, less liquid, sweeter icing=more powdered sugar.... you get the idea.  Also, icing does set up when it's dry so keep that in mind.
I put icing between the two layers.  Then after adding the top layer I ice the whole cake.  It's also a good idea to ice the top layer 2x especially if you are using white or a light color of icing because the cake is a dark color i.e. chocolate.  Then decorate cake as you desire. 
Instead of the icing above I've also used Cool Whip (vegan version), and sprinkled toasted coconut on top with dark chocolate almonds.  Also Cherries and Cool Whip as the filling and Cool Whip on top aka Black Forest version.  The possibilities are endless.
Bon appetite!   

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mnvegan, I'm wondering how did u make your rum chocolate vegan genache???

its really easy...i use a bittersweet chocolate and chop it up finely.  then take Silk Creamer (be sure to use the plain and not French vanilla or hazelnut)... and bring it to a boil in a double broiler or you can just use a regular pan if you watch it so it doesn't burn.  once it boils, pour it into a bowl over the finely chopped chocolate and let sit for about 45 seconds to melt the chocolate.  whisk it together and add rum to flavor i used 1 cup creamer, 1 cup chocolate, and 1-2 tablespoons dark rum. 

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