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?
This was ok, but it came out very floury, like chocolate bread, even after I added and extra 2 Tbs of cocoa and about 1/4 of sugar. It would be a great chocolate bread, but it isn't cake. It might turn out better if you cut down on the flour (and water, accordingly). The recommended frosting was really good though.
I enjoyed this cake but it was pretty plain and not fluffy like I wanted (but I did make adjustments). I think with the light chocolate flavor (maybe that was just the cocoa I used) it would be complimented very well with a raspberry fruit filling and fresh ones on top of the great chocolate icing recipe by Wally.
I made mine in two round pans and put a small amount of icing in between (which all got absorbed) and on top. I oiled my pans with real coconut oil and they didn't stick at all- in fact they receded from the sides of the pan so it was super easy to get out and they looked great! But again, more like pound cake than fluffy cake.
My adjustments:
- unbleached white flour
- just under 2 cups of sugar (1/4 being succanat & the rest natural cane)
- used baking powder, not soda
- 1/4 cup canola oil, 1/2 cup applesauce
- 1 cup water, 1 cup unsweetened vanilla almond milk
Great recipe. Easy to make and non-vegans will love it also. I've seen this same recipe elsewehere on the net but cut in half. I like these measurements because they make a nice 13x9 size cake. Bake at 350 for 35 minutes.
This was extremely easy to make and came out very moist and chocolately without being too rich. I made this as 24 cupcakes and baked for 15 minutes.
Soooo Tasty.
I used half a lemons juice instead of vinegar, 6tbs of almond milk, 2/4 cups hash oil 1/4 cup olive oil, and finely diced sprig of peppermint from the garden. I used the Chocolate Frosting recipe found on this site..but I added more cocoa than it called for. Baked in muffin tins They turned out soo soft and fluffy!
I made mini-cupcakes, and they are so moist and DELISH! Love them! :)>>>
;)b Great recipe, but I think its better with "additives" - I put orange zest in mine and it was simply delish! The only other issue for me was that although I greased and floured the pan, it stuck and my cake broke in half. Next time I will use parchment paper. The suggested icing was fabulous too!
This cake is always a hit at my house :)>>>. Taste even better the next day after sitting in the frig for a while. Super easy to make and tasty, it's hard to eat just one slice. I actually had 3 slices for dinner last night.......I'm shame ???
I made this for my graduation cake. Frosted it with accidentally vegan store-bought vanilla icing which i mixed with crumbled oreos.
So delicious and moist!! :)>>>
Ohhh, so good, I had no idea Vegan cake could be so good! I made this as a cake and the only snafu I had, was that it stuck pretty good to the cupcake wrappers I used & it seems in our dry climate here in Western Canada you actually want to cook them a few minutes less. But I loved them anyways. I think I may have even eaten a little bit of the wrappers in my efforts to savour every last morsel...teehee!
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