The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 22, 2009
This was so easy and tastes good! A vegan cake is always going to be dense, but this one really did impress me. I didn't even make frosting, we just ate it plain. Yum!
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Photo by Vegan Fatty

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 19, 2009
You should always use raw cane sugar. White sugar is stripped of everything and then processed with chemicals...Yuck!! Other than that rock on :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 17, 2009
I'm a career baker and this is a similar recipe to what I use. It really is good. Again, I really like this recipe and recommend it to everyone:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 7, 2009
Absolutely a perfect chocolate cake recipe - no changes necessary! I generally make this into cupcakes (I take all my baking into work, cupcakes are easier!). This is my standby chocolate cake and it's great since I always have all these ingredients on hand. Thanks for sharing!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 5, 2009
This was very easy to make, and delicious. It doesn't taste at all like a vegan cake, everyone loved it. Surprisingly moist, and chocolate-full, i did take the suggestion of adding 1/2 of cocoa powder rather than 1/4 of a cup to give it an extra strong chocolate taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 4, 2009
This recipe worked out great! In my oven it only took 35 min, so you may want to watch the time. For an icing I tried two different methods - 1. boil 6 tablespoons soy milk (i found a french vanilla flavor), then add 6 ox of semisweet chocolate chips... 2. do the same thing with coconut cream (i found it in the store by the pina colada mix) instead of soy milk. The coconut cream version came out richer and thicker, without tasting like coconut (but it will definitely clog your arteries!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 1, 2009
Great recipe! I used this for cupcakes, and very moist and delicious!! These cupcakes can sit out for days, and it will still be good as the first day. Thank you!
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Photo by MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA
Living In: Suffield, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 26, 2009
My son has a dairy and egg allergy and this is the first cake I have found that doesn't use egg replacers. ( I don't like the after taste of it!) I added a tsp of baking powder the 2nd batch I made and they came out a bit fluffier. I also substituted 1/2 the white sugar for 1/2 brown sugar and the taste of my second batch was much better.
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Photo by nataliamomof3

Cooking Level: Expert

Home Town: Gibbons, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 18, 2009
I really liked this recipe as is but think it could be even better. It's really moist and stayed that way for a few days. I think I will add strong coffee for the water next time. Great cake fix when you have no butter and eggs in the house!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 30, 2009
I was looking for a dairy free chocolate cake since my daughter has a dairy allergy and I've had to cut out all dairy until I'm done breastfeeding her. It's lighter than the dense chocolate cake that I'm used to, but it's a good substitute.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 23, 2009
This worked out great. I think next time I'll double the recipe for a layer cake, and add a bit more vinegar and baking soda to get it to leaven a bit more. Was dense and chewy, but rich and tasy.Very easy to make, though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 20, 2009
SO. GOOD. Moist, flavorful, quick to make, and absolutely delicious. It'll be my go-to cake recipe from now on!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Wakefield, Massachusetts, USA
Living In: Reading, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 7, 2009
What a great recipe! Beats all cakes in my opinion, vegan or non-vegan. I doubled the recipe to make two 8x8 cakes. I also used applesauce instead of oil, added a smidge more cocoa powder and cut down on the sugar a bit. The result is a wonderfully tasty, slightly dense, very moist chocolate cake that is sure to impress! I will definitely make this recipe again. Yum!
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Photo by Allrecipes

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 1, 2009
I did not care for this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 24, 2009
This cake turned out great! I made cupcakes and everybody was surprised they weren't dairy!
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Photo by thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 24, 2009
This cake is delicious, especially for a vegan recipe. It gets five stars because it is very good and vegan. There are other cake recipes I like better, but they are not vegan. The second time I made this recipe I added an extra 1/4 cup cocoa, about 1/2 cup chocolate chips and 1/2 cup chopped walnuts. We like this much better.
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Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 10, 2009
This is a wonderful recipe! I made cupcakes and the recipe was able to yeild 12 with the cups being filled about 3/4 of the way. I did as another suggested and added 1/2 cup cocoa instead of 1/4. Besides that, the only other adjustment I made was that I mixed the dry and wet ingredients in separate bowls, then added the dry in with the wet. Just foud it easier to mix that way. These cupcakes came out with a perfect texture and taste. Good for a chocolate craving! I made them for a Vegan couple that was coming for dinner and this was a perfect dessert to serve, they loved them! I will keep this as my chocolate cake recipe I use from now on!
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Cooking Level: Intermediate

Living In: Stratford, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 3, 2009
absolutely delicous! everyone who i know loves it soooo much! thank you for this recipe: 5 stars!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 26, 2009
For me, 5 stars for the texture of the cake, but 3 stars for the taste. The texture was great, moist, unbelieveable for vegan cake. Exactly the same with One Bowl Chocolate Cake III (from this website-non vegan). But it was tasteless. Agreed with other reviewer to increase the cocoa to 1/3-1/2 cup. Not chocolate-y enough for me. And better add more sugar next time. If you frosted it, I think the taste will not so bland. Will do adjustment for next baking.
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Lia

Cooking Level: Beginning

Home Town: Bandung, Jawa Barat, Indonesia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 21, 2009
Great! I baked this in a 10" glass pie round and sprinkled chocolate chips and (non-vegan) m&m's on top. Also, didn't have vanilla, so substituted 1/8 tsp. almond extract. Would've been good if I'd left out the cocoa as well and treated it as a vanilla cake.
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