Linda Sue's Chocolate Cake (Vegan)

Linda Sue's Chocolate Cake (Vegan)

9
Laura Rowley 0

"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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Ingredients

40 m servings 335 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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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

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Whisk flour, sugar, cocoa powder, and baking soda together in a bowl; add water, canola oil, and vinegar. Mix until batter is smooth. Pour batter into prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool in the pan before slicing.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

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.

Most helpful critical review

I hated it to be honest. It was too moist and I think the vinegar ruined it. I refused to eat it after my first bite. The only reason I didn't give it 1 star is because my friend actually though...

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.

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.

I hated it to be honest. It was too moist and I think the vinegar ruined it. I refused to eat it after my first bite. The only reason I didn't give it 1 star is because my friend actually though...

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), raisin...

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 ta...

I did not care for this. I made this following the recipe exactly.

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!