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"Killer" Chocolate Cake

What you need: 

1 cup sugar, I used raw sugar, similar to turbinado)
1 cup light brown sugar
1 3/4 cup whole wheat pastry flour
3/4 cup cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
Egg replacer for 2 eggs- I used 3 teaspoon of "Ener-G" egg substitute mixed with 2 teaspoon
of water
1 cup soy milk
1/4 cup vegan margarine/ butter substitute, melted
1/4 cup canola oil
2 teaspoons vanilla
1 cup boiling water

What you do: 

Prepare a 9 inch spring form pan by lightly oiling and flouring it. Set oven to 350 degrees Fahrenheit.
In a large bowl combine first 6 ingredients, and sift together. Set aside.
In a smaller bowl, add melted butter substitute, oil, vanilla, and soy milk. Whisk to combine. Add Egg replacer mixture to wet ingredients, and whisk to incorporate.
Add wet mixture gradually to the dry flour mixture, and mix well. Add the 1 cup of boiling water after mixing all ingredients. The batter will be thin.
Pour into prepared pan and bake for about 35-40 minutes, or until the cake springs back when lightly pressed.
When cooled, remove from pan, and dust with powered sugar, or favorite frosting. This cake has a fudgy-brownie-like texture, and needs little adornment.

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 


Ok So this was the best cake ever. Incredibly moist. Gooey and vegan?? Who would have thought. However I made some serious cut backs. Instead of the 2 cups of sugar total, I used just 1/2 cup of organic sucanat!!! That's it! And let me tell you, it was delicious! Also the only oil I used was organic extra virgin olive oil (1/4 cup)! That's it! For the eggs I used 2 tbsp. of chia seeds soaked in 6 tbsp. water (10 min). Oh and I used all whole wheat organic all purpose flour. This was divine! Made a simple glaze with organic icing sugar and some freshly squeezed lemon juice and coconut milk. Yummmm (I had the stamp of approval from my 2 little boys :))


I haven't tried this recipe yet but i have a question, do i have to use whole wheat pastry flour? or can i use like all purpose wheat flour? would it make a difference?


Okay, I didn't eat this recipe, but I just HAD to comment on KT22A's picture.

Is that the Star Trek emblem?  You are awesome!  I LOVE star trek, how did you do that?  I just have to make this recipe so that I can do the Star Trek emblem too.  That is so cool!


This cake came out SUPER moist and delicious!  I served it to a group of non-veggies, and they had no idea.  However, I made some major changes.  Some based on lack of items and some not.  Here are my changes:

-Used 1/2 c agave and in place of 1/2 c of sugar
-1 c whole wheat flour and 3/4 c white, only because I ran out of whole wheat and didn't have whole wheat pastry flour
-olive oil instead of margarine replacement
-sunflower oil for the canola oil
-used flax and water as egg replacer and added more than called for
-used 1/4 c more soy milk, though I am using a different soy milk in Korea than you would find in the States so not sure about how the flavor would change if not
-did NOT add the boiling water at the end, my batter was the perfect consistency by then, and I did not see a reason to
-made mine cupcakes



Sweet baby jesus, this is good!  Mine came out very moist with a dense crumb.  I frosted it with chocolate buttercream from vctotw and then dusted with a mixture of cocoa and powered sugar.  It was exactly what I've been craving.


This is delicious! I made a few changes, I replaced the canola oil with applesauce, reduced the sugar to 1.5 cups, used flax eggs, used unsweetened chocolate almond milk instead of soymilk, and left out the boiling water at the end as I was making cupcakes and it seemed like the water would make them runny. These were so good with just the right amount of sweetness, it really doesn't need frosting. Very moist and chocolaty. :)


This is my favorite chocolate cake recipe. I made a gluten-free version for an allergic friend - I just substituted Arrowhead Mills' Gluten-Free All Purpose Baking Mix for the flour and added a tablespoon of agar agar with the egg replacer. It tasted really good, but was kind of soft and didn't hold together too well for slicing, so next time I will add some xantham gum, I think. Also I would recommend a flour sub that uses white rice flour rather than brown rice flour if you're doing gluten-free.
Other changes:
-Made a chocolate-raspberry cake by adding 12 oz. chopped frozen raspberries to the batter, spreading raspberry jam between the layers, and frosting with chocolate icing. YUM!!!
-Used coconut milk for soy milk! Also yum.
-Melted 2 ounces of semisweet chocolate with the margarine.
I just love this cake. It is always a crowd-pleaser: rich, delicious, so chocolatey.


This was honestly the best vegan chocolate cake recipe that I have ever made. I made mine with ground flax seed and water instead of Ener-G. It was moist and delicious and overall just wonderful. Thank you!


I am SO pleased with this recipe. I melted a couple of ounces of baking chocolate in with the margarine and it was divine. finally, a chocolate cake I am not afraid to serve to omnis! I used half white flour and half whole wheat pastry. thank you so much for this recipe!

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