Vegan Chocolate Cake

Vegan Chocolate Cake

"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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Ingredients

1 h servings 275 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
  2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

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Reviews

Read all reviews 622
  1. 736 Ratings

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Most helpful positive review

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 ingredien...

Most helpful critical review

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 t...

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Least positive
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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 ingredien...

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 a...

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 t...

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...

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 surpri...

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 l...

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.

um, this is the best cake I've ever made! I doubled the recipes, added a lil' extra baking soda and vinegar and presto! DON'T overcook this! I don't know why someone said this was dry. cake's ar...

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