Linda Sue's Chocolate Cake (Vegan) Recipe -
Linda Sue's Chocolate Cake (Vegan) Recipe
  • READY IN 40 mins

Linda Sue's Chocolate Cake (Vegan)

Recipe by  

"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 Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2013

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
Oct 15, 2014

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


9 Ratings

Sep 08, 2013

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.

Feb 11, 2014

Yummy! This cake is really good, and I would recommend you to make it. It is good, and Vegan!

Feb 14, 2015

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), raisins and walnuts, i mean the options are great. Perfect texture, great taste (did you say vinegar?). Highly recommend!

Nov 23, 2014

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

Aug 15, 2014

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 taste but i mixed all the liquid ingrediants in a separte bowl and added to dry ingediants a little at a time beating well with a whisk between additions.Batter is smooth and dark.Baked the cake it is high and smells great.I think for those who said it taste like vinegar the trick is to mix the liguid ingrediants.I am going to ice this cake with nutriwhip which is a milk free oil based whip cream that need to be beaten and top it with fresh fruit. One thing i did notice it took almost an hour to cook. Hope my vegan friend likes it.

Jul 29, 2014

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!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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