Recipe by Laura Rowley
"This is my mother-in-law's grandmother's recipe from the Depression era. When eggs and milk were in very short supply she created this recipe out of need. It is our favorite cake AND it is easy to make! No mixer is needed. Just a light whisking gets it all mixed. Don't let the fact that it is vegan fool you - you'd never guess it by the taste! Enjoy!"
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unsweetened cocoa powder
Delicious! I used Turbinado sugar instead of white, coconut oil instead of canola, and white distilled vinegar instead of acv. I'm not vegan but my husband and daughter is and we all loved it.
I did not care for this. I made this following the recipe exactly.
This is a great recipe! Very dark, rich, and flavorful, with a semi-dense texture. I didn't have milk and was low on eggs, so I made this cake and it tastes very good.
Yummy! This cake is really good, and I would recommend you to make it. It is good, and Vegan!
I turned it into cupcakes. Followed the recipe precisely. But used a cupcakes form. Tried it 3 times. Tasted great. I have added cranberries, blueberries (turned out a bit too moist), raisins and walnuts, i mean the options are great. Perfect texture, great taste (did you say vinegar?). Highly recommend!
I used cupcakes form. Great taste, right texture. Would never tell its vegan, no smell of vinegar. Second time, I made it with raisins, then walnuts. Highly recommend
My mother inlaw Alice was alergic to eggs and egg producks she also use to make this cake,I am making this recipe followed instruction to the letter ,tasted the batter and there is no vinegar taste but i mixed all the liquid ingrediants in a separte bowl and added to dry ingediants a little at a time beating well with a whisk between additions.Batter is smooth and dark.Baked the cake it is high and smells great.I think for those who said it taste like vinegar the trick is to mix the liguid ingrediants.I am going to ice this cake with nutriwhip which is a milk free oil based whip cream that need to be beaten and top it with fresh fruit. One thing i did notice it took almost an hour to cook. Hope my vegan friend likes it.
Turned out great and was easy to make. Made this for a co-worker's farewell party who is vegan and even the non-vegans enjoyed!
* Percent Daily Values are based on a 2,000 calorie diet.
Linda Sue's Chocolate Cake (Vegan)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 91
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