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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: 
Recipe Category: 


I made this as cupcakes for my son's birthday, and they were a hit! They are nice and moist, not too sweet.  I used black cocoa for 1/3 of the cocoa, and added almond extract, then I topped them with boiled frosting, which worked very well.  The recipe made a LOT of cupcakes--28--but I don't think that will be a problem.  ;)b


I made this for my mom's birthday and we loved it! Even my grandparents who are skeptical about all foods vegan loved it. It was way better than the store bought kind my parents bought before I went vegan. I also love that it has ingredients that you'll basically find in any household. It's very economic and tasty.


Outstanding….I made a 2 level round cake for a Christmas party and everyone loved it. They liked the Sponginess of the cake. I followed most of the recipe but I subbed Applesauce for the oil. I also made Sara frosting but kept the oil in it. I got 16 slices out of the round cake and estimated the calories for each slice.

Whole Cake w/ frosting- 4350Cal 40.5g  Fat/ 981.8g Carbs/ 49.7g Protein
1 Slice 271.8Cal    2.5g Fat/ 61.4g Carbs/ 12.4g Protein


I made 2 of this cake for my Son's 10th Birthday party.  They were a big hit.


This cake is AMAZING. AMAZING. Gah. Best cake I have EVER made, even in my pre-vegan days. Omg. It was perfectly moist and not too heavy, not too light. YUMMY.

I did make some modifications though. Because people said it was heavy on flour, I only used 2 3/4 cups. I also only used 1/4 cup oil and then 1/2 applesauce. I didn't have unsweetened and the cake was fine with cinnamon applesauce. I may have added a bit more cocoa powder as well, but probably no more than a tablespoon, if that.

Anyway, it was delicious. I had it with a vegan buttercream frosting I found on vegweb. You couldn't tell there wasn't egg or dairy in it. Perfect for my birthday party in a few weeks. :D


While watching a cooking show with some non-vegans, we saw the chef make a "Wacky Chocolate Cake" which just happened to use this exact recipe.  They were, as usual, skeptical that a cake could taste good without eggs, butter, and milk.  I made them that cake (or this cake :P) a few weeks later and they gobbled it up so fast that I couldn't even get a picture!  I drizzled each piece of cake with caramel sauce taken from this recipe:

Now, I just want to say that for the health keeners out there, you can totally make a cake that tastes rich and chocolately, but is made out of good quality ingredients.  For instance, I made this cake using all organic products, carob powder instead of cocoa, buckwheat flour instead of white flour, raw cane sugar instead of refined, and apple cider vinegar instead of white vinegar.  Yep, even with ingredients like buckwheat and carob, this recipe made one delicious 'chocolate' cake.


  I loved this yummy cake! I actually forgot to put in the vinegar, and swirled it in the batter a few moments after putting it in the oven. It left vinegar swirls in the cake that tasted fine. I am picky about chocolate cake...but this cake was just chocolate enough without being too rich. Non vegans would never be able to tell this is vegan.

I LOVED IT!!! ;)

I used the recipe for Sarah's frosting on vegweb-so GOOD!


The batter tastes delicious but I've been baking this cake for 50 min and the center is stillv ery liqued?!  :-\


I really like this recipe.  I went with Tweedle's idea and made it a marble cake.  After looking over the reviews I was a little concerned but ended up being very pleased with the results.  I added almond extract to the chocolate half and vanilla to the other.  Great taste and texture.


To everyone who tries this and is disappointed, it isn't really good until the day after it is made.  I have no idea why but that's just the way it is. 



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