Knock-Your-Socks-Off Vegan Chocolate Cake

Knock-Your-Socks-Off Vegan Chocolate Cake

SuperK, Beginner Baker!

"This is our go-to cake recipe now. After years of making 'depression cake' for our egg- and dairy-allergic son, we finally discovered that xanthan gum is the necessary ingredient for combating crumbly cake! This can easily be a vegan cake, or a not-necessarily-vegan cake, you throw together with stuff in your pantry! Cool completely, frost as desired, and enjoy!"
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Ingredients

55 m servings 373 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 58.7g
  • 19%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 409 mg
  • 16%

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). Spray a 9x13-inch baking dish with cooking spray.
  2. Whisk flour, cocoa powder, xanthan gum, baking soda, and salt together in a bowl. Add water, sugar, vegetable oil, vinegar, and vanilla extract to dry ingredients; mix until batter is just moistened and pour into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.

Footnotes

  • Cook's Note:
  • White sugar can be used in place of the demerara sugar.
  • A fluted tube pan (such as Bundt(R)) or 12 to 16 muffin cups can be used in place of the 9x13-inch dish. Bake cake in the fluted tube pan for 55 minutes. Bake cupcakes for 22 minutes.

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