Recipe by Sue
"This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts."
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1 1/2 cups
distilled white vinegar
Fantastic cake! I didn't tell anyone that it was vegan so they wouldn't prejudge the cake. They loved it and were shocked to know it was vegan! Simple recipe to make, relatively cheap ingredients...this one is a keeper.
I used a 1/2 cup of cocoa instead of the listed 1/4 cup and baked it in a 9" circle cake pan that I lined with parchment paper and dusted with flour. It took about 35 minutes to fully cook.
For a vegan 'buttercream' frosting I mixed together 1/4 cup softened margerine, 1/2 tsp vanilla, 1 1/2 cups powdered sugar, and about half a tablespoon soymilk or enough to make the consistensy spreadable. Hope this helps someone! Happy Baking!
Try using Balsamic Vinegar instead when you are doing something with chocolate. I would even use a tablespoon instead of a teaspoon. Not many people know that Chocolate and Balsamic were meant to go to gather.
If you really want to ramp it up put in a pinch of cayenne pepper. Chocolate, Balsamic, and Cayenne are one of the best dessert trios that you have never heard of; or even thought about using together.
I made this cake last night and it was wonderful. I replaced the white sugar for 3/4 cup of honey, used WW flour and used applesause for the oil.
This cake was deeee-licious. I've found that if you make it the day before you want to eat it, it is even better. (it actually seems a little more moist when it is not REALLY fresh). I have also taken the advice of another reviewer and made this cake without the cocoa, adding 2 mashed bananas and replacing the vanilla with banana extract. It turned out like banana bread and was fantastic frosted with banana frosting(1 cup powdered beet sugar, 1 tsp banana extract, 1/4 cup margerine and 1 tbsp. soy milk beaten until smooth and fluffy)
This cake is wonderfull! Moist and delicious! I doubled this recipe and made two 9" square layers for a two layer cake. I followed the recipe exactly otherwise. I noticed the batter seemed kind of thin, but the cakes baked up fluffy and moist. I might add a little more cocoa powder next time but this was delicious! I put seedless raspberry preserves in between the layers, then frosted with Vegan Vanilla frosting, then bordered the top and bottom edges with fresh raspberries. Made a great birthday cake!
This cake turns out very well--not too dry, not too dense, and with enough chocolate taste. I make it often for my coworkers and they keep requesting it again and again. They are always surprised to hear that it is vegan. I just tried making it as a cupcake, as well, and I love it even more. It has a great texture and plenty of flavor. I got 15 cupcakes out of the recipe and baked them for 20-30 minutes. I topped them with a veganized buttercream recipe.
I make a recipe similar to this very often. It makes a very moist and delicious cake or cupcakes, and is easily doubled for a 13X9 pan. In my recipe, I use 3/8 C oil and substitute 1 1/2 TBS lemon juice for the vinegar, (it does the same thing) There is no flavor of vinegar or lemon. I've used both.
It's also great served with mint frosting.
3 TBS margerine
1 1/2 - 2 C powdered sugar
1 TBS soy milk or water
1/2 tsp peppermint extract
green food coloring optional
My daughter is allergic to milk, so I made this for her birthday. I made it into cupcakes and threw in some dairy free chocolate chips and they were awesome.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Chocolate Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 87
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This cake is so dense, moist, and chocolatey, no one will guess it's vegan.
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