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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?

Maybe I did something wrong but this wasn't very good. It looked like a "real" cake baking, even when I pulled it out. I tested it with a toothpick, and it was fully done. Very soft and moist looking. However 10 mins later after it cooked the whole cake collapsed on itself, and started to become soggy. I could handle this except when we tried it, it was one of the worst cakes I've had. It didn't have much flavor at all, and if any flavor, it was just sweet. OVERLY sweet. I was really disappointed. We ended up throwing the cake away and buying a premade one from the store. Killed the whole party. I won't make this again.

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That chocolate-vinegar smell wafting from the kitchen brings back fond memories:  "wacky cake" (this recipe or a close variant) was a household staple when I was growing up, not because of dietary restrictions, but because it was cheap, easy, and tasty.

I made a batch last night.  I was out of cocoa, so I substituted two 1-oz. squares of unsweetened chocolate, and decreased the oil by 2 tablespoons.  I concur with all the other commenters who said it improves overnight:  the cake had a funky vinegar aftertaste when it was warm, but it tastes fine now.  Next time around, I'll probably add a little more chocolate, and a lot less sugar.

jennyo116:  I don't know about "rubbery", but it is definitely "chewy".  The only other cake I know of with a similar texture is also leavened with baking soda and vinegar, but that one contains milk and eggs, so perhaps the texture is just common to vinegar-leavened cakes.

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this just came out of the oven about 20 mins ago and while it tastes pretty good, its pretty rubbery. anyone else have this problem? i baked it for 40 mins in a 9x13 pan. still tasty though!

It sounds like a problem with your leavening.  Are you sure it is still good or did you perhaps mix up baking powder and backing soda.  The only other thing I can think of is that you said the batter tasted good, and it really shouldn't because of the vinager that helps it rise.  Did you omit it? 

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this just came out of the oven about 20 mins ago and while it tastes pretty good, its pretty rubbery. anyone else have this problem? i baked it for 40 mins in a 9x13 pan. still tasty though!

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yummmmm! i havent even baked this yet but the batter is crazy good!

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This was very yummy! I made cupcakes with it and just baked it for 20 minutes. After tasting this recipe, I wonder why people even started adding eggs to cakes in the first place...

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mine came out pretty great. made them marble. i also made them for my friend's birthday shindig this past weekend and she thought they were beautiful. (posted a picture!...colorful unicorn cupcakes). I didn't tell her or any of our friends that they were vegan cupcakes till after they were devoured. everyone was amazed and pleased!because of my sneaky-ness...i have attained the new nickname "trickster" now by all my friends. haha. =)
i loved the praise i got! so thanks.<3

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i've made this cake recipe before but i cut it in half-it was really good!  The greenish cupcakes are really cute too-look almost antiquish in style! 

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I changed my mind.  These were awesome and one of the best chocolate cakes I've ever eaten, vegan or otherwise.  For some odd reason, they taste better the day after they are made.  There were good the first day.  They were awesome the second, third and maybe forth days.  (I can't remember how long they survived.)

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Yum.  I made these for my daugher's fourth birthday.  I ended up with two dozen cupcakes and three star-shaped mini cakes.  They remind me of nonvegan decorated cakes that you would buy in a grocery store or cake mix cupcakes, as they are light, fluffy and mildly flavored.  I personally prefer my cakes more rich, thick and fudgy.  These are perfect to serve to a nonvegan crowd at a birthday party.  Thanks for the recipe!

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