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First off, I will admit, I have never been a cake person. For the first 20 years of my life (I'm 26 now), I rarely touched my birthday cake. I'm not sure if my palate didn't like boxed/store-bought cakes or what, but only when I started baking them myself did I begin to take a liking to the moist airy treat. Also, I am an omnivore, with a lot of vegetarian and vegan friends, so imagine my excitement when I perfected the best chocolate cake I have ever tasted, AND made it vegan in the process. Don't believe me? Bake it! You can thank me later. :)

Step 1: Ingredients

Cake Ingredients

1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Chocolate Glaze

1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

Note: if you don't care to make it vegan, or don't have soy milk or margarine, you can use butter in place of the margarine, and whatever milk you prefer in place of the soy.
Can I substitute the vinegar for lemon juice, it's just for the acid right? Cheers.
<p>Lemon juice reacts with baking soda the same way vinegar does, though, <br>so it should work. You could also use cream of tartar instead of the <br>vinegar, or just sub baking powder for both the soda and vinegar (but 2 <br>tsp of baking powder is a lot, so it might taste funny)</p>
Actually it reacts with the baking soda to create volume. You won't taste it but you need it for the cake to rise :)
<p>Thank you so much, I made 17.5 cupcakes with this recipe and they are soooooo soft and delicious. Also, I used Bi Carb instead of baking powder. This is FANTASTIC and way cheaper than the no-vegan recipe.</p>
<p>do we just chuck it all in method lol. </p>
<p>what flour are we using plz x</p>
<p>I have made this recipe several times and love it!! All my vegan and non-vegan friends love it to! Thank you so much for sharing it!! I was just wondering..<br><br>Has anyone tried making this without the cocoa? Like just making it as a vanilla cake? Does the ratio of everything work or does it need extra vanilla to cover the flour taste?</p>
<p>I multiplied the recipe by three, substituted coffee for the water and made an amazing mocha birthday cake! I will never make another chocolate cake!</p>
<p>omg this looks so good!! &lt;3 how did you make the cream??</p>
<p>That looks so good:)</p>
<p>I found this to be too dense to be considered a cake. It was a nice brownie and the chocolate coating was nice too. I used coconut oil as my oil of choice. I'm not sure if that added to the density.</p>
Thank you TylerM86 for taking the time to go into detail. I will follow your process exactly. :)
My cake turned out super yummy! I made a simple glaze before I saw your reply. I can't wait to try your version next time! Maybe next week :)
<p>I've made this so many times! It's amazing with berries! I also made it recently for a dinner with my vegan friends and I topped it with coconut cream caramel and oh lawdy it was the best thing ever, everyone loved it so much. </p>
Coconut cream caramel? Recipe please? :)
Hey Sarah :) I've made this a bunch of times and it's super simple, kinda made it up but I'll try give you a recipe.<br><br>Approx. 1 cup of sugar (I've used both brown and white - both are nice)<br>1 can of coconut cream (use cream and water - it's fine)<br>2 tsp vanilla extract <br>A couple dashes of salt <br><br>Put the sugar into a pot over medium heat until it's completely melted and turning golden (keep a close eye on it.)<br><br>Once it's at that stage, add the coconut cream in, a small amount at a time as it froths up when you add it, lumps may form but this is absolutely fine, happens to me every time, they'll melt away. <br><br>Once you have incorporated all the cream, add the vanilla and salt and continue to cook it for about 10 minutes or until it has thickened up and is a nice, rich golden colour. <br><br>If, for some reason it doesn't want to thicken up (this happened to me when I made this cake - think it might have been the coconut cream I used?) place the caramel into the fridge until it has a nice solid layer over it (about an hour or two - sorry didn't keep track of the time!), take it our and give it a mix with a hand held mixer to combine all the caramel and it will thicken right up. <br><br>Hope this all works for you - sorry it's not perfect :) good luck and let me know if you like it!
<p>hmmm yummy </p>
<p>For fellow Brits: &quot;Baking powder&quot; is what we call baking SODA. If you use our baking powder, you don't need the vinegar. Self-raising flour doesn't need either additive. Here's my bread-machine cake, with injuries from the wire rack. I stuck it all back together with frosting ;) </p>
<p>Hi, I just wanted to say that actually what here in America is called &quot;baking powder&quot; is also called &quot;baking powder&quot; in the UK, but what Americans call &quot;baking soda&quot; Brits call &quot;bicarbonate of soda&quot;. You can find both in the baking aisle at Sainsburys or any other supermarket. I always get the yellow Dr. Oetker brand and the baking powder comes with a red lid and the bicarbonate of soda comes with a blue lid. I hope this helps :). Also have to say that I have had only amazing results with this cake and as a vegan am in love with this recipe! </p>
Do use plain flour or self raising flour?
<p>Plain flour!</p>
<p>Really nice info.</p>
<p>Also a brit here! I'm still a wee bit confused, do I use Baking Powder or Bicarbonate of Soda in this cake? </p><p>And do I still use the vinegar?</p><p>I don't wanna attempt this and make it wrong first time :(</p><p>Thank you!</p>
<p>British friends - I'm part Canadian, part American ;-) .Baking powder, *no* vinegar. Or Bicarbonate of Soda *plus* vinegar. To me the results are the same. The great thing about this recipe is it's a small cake and if you make it wrong the first time, how bad can it be? Someone will eat it, and you won't have wasted much.</p>
<p>bicarbonate of soda with vinegar.</p>
<p>Thanks for clearing that up :)</p>
<p>My housemate who is vegan was having a bad day, so I thought I'd give this a try, my first attempt at anything vegan......OMG this is awesome!! Once I'd converted cups to grams it was such an easy cake to make. The glaze just finished it off beautifully</p>
Do you have the grams conversion please? Is this an American recipe?
Thank you SO much for sharing this! I never thought vegan cake could be anywhere near this good, it's AMAZING &amp; even better served warm with soya vanilla bean ice cream!
How do you make soya bean icecream?
Can this be made in a microwave oven?
<p>How to you make these cupcakes?</p>
<p>So, when you take the cake out of the oven and cool on a rack for 2 hrs., should it be in the pan still or out of the pan cooling? Thanks!</p>
<p>Mine worked out perfectly. Did you us self raising flour, I did. Plain flour won't rise.</p>
I just made this and it's come out about 10cm!! It is no thicker than a piece of bread. I followed it exactly. Not happy ☹️
<p>Because you have to put one layer on top of another and between put some cream you like x)</p>
<p>awesome. thanks</p>
<p>OMG, just made this today for my hubby's birthday and it was so good and he loved it (I'm vegan, he is not). Used coconut oil for the 1/3 c vegetable oil and instead of warm water used someone's suggestion of a cup of coffee. It really was great. When I took the cake out of the oven it had seemed to rise and 2-3&quot; hi in the 8 x 8 dish but as it cooled it seemed to go down to about 1.5&quot; hi. That said, the cake was delicious, not dense, like a moist cake you'd expect to taste. Will definitely be making this again. Thank you! </p>
<p>I do have a questions; what is the best way to store the leftovers... yes, we have leftovers because just hubby &amp; I. Should I just put it in the refrigerator and if so, how long will it last there? Thanks!</p>
It doesn't have to be refrigerated. It's actually best if kept out covered in foil because it retains its moisture so well.
<p>thank you :)</p>
This is literally the only chocolate cake I make in our home. Ever since I came across this recipe, I've used it for so many birthdays, holidays, and just because. Thank you so much for sharing this recipe.. It's absolutely my favorite!
<p>my sister made this the other day and its godlike</p>
Perfect recipe. Made cupcakes for the first time and they turned out AWESOME. Happy kiddos, happy mommy.
Did you adjust time or temp at all? :) scared for another baking failure!
I followed exactly as the recipe said. <br>Cake was baked in 22 mins. It is a perfect recipe.
As cupcakes is that?
<p>yep meant cupcakes. about 11 of them </p>
<p>This recipe is AMAZING!!! Made it for my mum's birthday and everyone loved it!</p>
<p> I made this for my daughter's 22nd birthday. It really is &quot;the best chocolate cake ever&hellip; That also happens to be vegan&quot;. This is by far the best chocolate cake I have ever made. If you are looking for a super moist, rich, delicious chocolate cake, vegan or not, look no further, this is your cake! I did however deviate from the glaze and made frosting instead. </p>

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