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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?

Much better the second day. I read the earlier comment and thought "impossible." However, I was wrong.

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This cake was like, super good.  I made it, and even my omnivore friends couldn't tell it was vegan!  It's a great recipe.  (:

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Wow! I made this for my brother's birthday and it was a huge success. It isn't overly sweet and has a wonderful, moist texture to it. For the frosting I used Anna's recipe from the PPK http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=275 (which my brothers said tasted like DQ fudge). For those who eat ice cream, I'm told it goes very well with bumpy cake.
Great cake! ;)b

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I made this last week for my friend's birthday party, and I'm STILL thinking about it.  It was SO good.  It was perfectly moist and chocolatey... I just couldn't stop eating it.  I made it with part applesauce, part oil.  Then I made a really thin chocolate frosting and poured it on top and let it soak through the cake, then sprinkled powdered sugar on top.  Soooo yummy.

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The cake was a hit!!!
It was so moist and very yummy!!!!

Thank you so much!! ;)b

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I made the cake today, and I admit I was a bit nervous!!!

This cake was so yummy...I only hope the critics(family) Loves it on Thanksgiving day... ;)

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This recipe's delish, and has become my standby for cakes and cupcakes.  Even non-vegans love it after whining about the lack of eggs and butter in vegan baking.  Thanks!

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Oh wow! I made this today for my DD's first birthday and it was a HUGE hit! I was practically licking the pan after they came out of the oven. I frosted with a vegan faux buttercream frosting and honestly thing it could have even been served alone it was so good. Thank you! I will definitely be using this recipe again.  :)>>>

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I tried to make big cupcakes... but they stuck to the pan. I am not sure what to do to prevent this?! I made half the recipe but used the full amount of carob (for cocoa) accidently. I added chocolate  flavoured chips to the batter and mixed before adding to pan. They melt and make sweet deposits of chocolate. THe cupcakes are dark and sweet and delicate. Not at all dry. I usually do not use vinegar, but yahoo answers someone said that the vinegar was used to replace the eggs and that lemon juice wouldn't work great. I used corn starch and a few drops of lemon juice. I think if I had left the lemon juice out and just used the corn starch it would have been fine as well. It tasted so rich. I didn't frost. Next time I will try the cake... How do you avoid sticking? :)>>> Thanks for the lesson in the science of vegan cake! I think that if people are worried about the taste they should try chips added. Maybe chocolate, carob, or butterscotch something.

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Absolutely the easiest, tastiest cake I EVER made!  I made this for a birthday at work.  My co-workers were skeptical at first but everyone loved it.  So moist and delicious!  The icing was like fudge.

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