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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?

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

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AMAZING!!! SOOOO easy to make. This cake tastes better than ANY other cake I have tasted.
Just when I thought it couldn't get any better I spread on the choco frosting from Sally, unbelievable.

Because of my high altitude I put in about 1/3 cup more flour. I used regular cocoa powder and black onyx cocoa powder.
Next time I think I will half this recipe because I ended up with a lot of batter.

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I Loved this cake! It was so yummy! It was so good it was even a hit with my six year old cousin who is a big cake critic.  :o It tastes even better the next day!

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I was thrilled with this cake - it was so easy to make, and tasted fabulous!  :D
Thanks so much for this great recipe!
                                                              Pat

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OMG i made this and totally modified it and put in 2 Tsp of cinnamon and 1 Tsp of ground ancho chillis.  i then made it into two 8 inch cakes and stacked them with a layer of cherries between them and covered it with a dark fum flavored vegan ganache....it was to die for...

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:)This recipe is the bomb! I made cupcakes with vegan chocolate chips in them. No need to use frosting and yes, they taste better the following day. Thank you so much!!!

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Its pretty good, the batter tastes better than the cake after its baked, and the cake tastes good itself. Its the best vegan cake ive made.

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darnn
would definitely love a piece of that  :P

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