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French Chocolate Cake

What you need: 

2 cups flour (unsifted all purpose works fine)
1/3 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/3 teaspoon salt
1 cup nondairy milk (I use soy)
2/3 cup canola oil (1/2 cup for a lighter version)
2 teaspoons vanilla or 1 teaspoon orange or raspberry extract
1 cup orange juice (the fresher and pulpier, the better)

What you do: 

1. Preheat oven to 350 degrees F, grease, and flour a 12 cup Bundt pan. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
2. Make a well in the center of the dry ingredients and pour in milk, oil, and flavoring. Add orange juice and blend well.
3. Pour into prepared pan and bake for 50-60 minutes, or until a knife comes out clean. Let cool in pan for 10 minutes and then invert onto cake stand.
Do not serve for at least 3 hours or the next day! It is not nearly as good fresh from the oven. This cake is rich but not heavy and does not have that sugary ‘vegan baked good’ aftertaste. I call it French chocolate cake because it tastes very similar to a buche de Noel I made many years back with 6 eggs and 2 sticks of butter.
It needs no frosting, but you can melt a few chocolate chips with a little oil and pour it over the top, dust it with confectioners sugar, or melt a little raspberry jam on the top.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

I am so glad you all are enjoying this cake! :D  I love the doughnuts and the cupcakes!

It was okay. Definitely like it better with an icing/frosting of some sort -- I used the melted chocolate chips, and a little powdered sugar sifted on top. However, it was also MUCH better the next day.  I know the author says that - but really a few hours isn't enough.  But I had made it in the morning for an event that night, thinking that was long enough.  But I think I could still taste the canola oil in it that night and it had a weird-ish taste.  By the next day, it tasted much better, I guess the flavors had time to meld together by then.

I can't stress this enough.  The next day it is a million times better.  I don't know why it is but

I love the orange glaze idea!  I made this for a birthday and added a raspberry glaze, which was:
2 pint boxes raspberries
4 tablespoons sugar
2 tablespoons water

Heat together until raspberries break, 5-10 minutes.  Take from heat and let thicken (it won't much, it's not going to be jammy) and then pour over cake.  It's awesome

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I tried this out for the 1st time and i gotta tell u, its gooood. I made em into little cupcakes and man theyre yummy. I wanted a glaze for it since i wanted a stronger orangey flavor, so why not an orange glaze! ^-^  I used the one in the frostings section:
http://vegweb.com/index.php?topic=31876.0

Verrry simple, and it goes VERY well with the cake ;)b Thanks!  :)>>>

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It was okay. Definitely like it better with an icing/frosting of some sort -- I used the melted chocolate chips, and a little powdered sugar sifted on top. However, it was also MUCH better the next day.  I know the author says that - but really a few hours isn't enough.  But I had made it in the morning for an event that night, thinking that was long enough.  But I think I could still taste the canola oil in it that night and it had a weird-ish taste.  By the next day, it tasted much better, I guess the flavors had time to meld together by then.

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oh my god, i just made this recipe today in the form of cupcakes & they turned out PERFECTLY. none of my pre-vegan baking efforts ever turned out this well. i followed in the footsteps of another user & added a little more sugar as well as a splash of triple sec, & topped with cream cheese frosting, these little cupcakes are addictive.  it's a friend & coworkers birthday today & i can NOT wait to give these to him. :D

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I have already reviewed this recipe for myself, but my non-veg sister needed a cake for the end of her uni placement - but it needed to be dairy, egg and nut free.  She asked me for advice and so I sent her this recipe.

She said it was one of the best cakes she had made - considering this is the first egg free cake she has ever made I would say that's a good review!!  She took it in to her placement and everyone enjoyed it.  The person who was allergic to eggs took one bite and then had to ouble check with her that it didn't contain eggs, as she didn't understand how a cake without eggs in could be so good!

Vegan win!

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Yummy and way easy! I wanted just a small cake for 3 people so I halved everything.  It didn't rise all that much but it was enough and the taste and texture were great.  More brownie-like than cake-like but we all really liked it (including 2 omnis).  Thanks!

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Anonymous

I was a bit skeptical of this recipe at first, but it looked worth trying.

I LOVE it!! It isn't very sweet (I recommend making a sweet chocolate frosting), but it is very rich and flavorful. It's a simple recipe, but one of high quality. I'm making different flavored bundt cakes for my wedding, and this will be one of them.

I served it with a sweeter chocolate and raspberry glaze, and defrosted raspberries on the side.

I think this guy knows what he's doing. Thanks for the delicious recipe!! ;)b

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I made this cake today, but just to test it out I only made half of the recipe. I thought it would rise a bit more, but it was only half of it. I'm planning on making a 3 tier cake, but will most likely make the full recipe to see if it rises more.

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hands down, without a doubt the BEST chocolate cake I have ever made, vegan or otherwise.  I will not use another recipe again!

I followed the recipe exactly, using the vanilla flavouring and found it really easy to make.  I baked the cake for 55 mins and then I let it sit for about 30 mins before inverting and getting it out of the pan.  The cake had risen wonderfully and it was very easy to get out of the pan.

I did make a chocolate frosting for the cake and that made it super rich - yum!  With out the frosting it would have been really really good too.
It was very rich and chocolatey and I couldn't taste the orange juice.  The texture was amazing - really fluffy and moist, and it slice up really well.

I took the cake to work the day after I made it and had so so many compliments on it.  Someone even asked if I had bought the cake because they didn't believe a homemade cake could be so good - yay!  Then they were even more shocked when I said that it was vegan - to me that's always a good sign.

Thank you so so much for the recipe.  5 stars!

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This recipe looks really amazing, can't wait to try it!
Check out some the recipes on my blog, they are pretty similar... <a href="www.tatianacochran.com">Awesome Vegan Girl</a>

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