loading
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.
First time I made this, everyone was amazed... Sooooo good! <br><br>The problem I've had every subsequent time is that my glaze doesn't harden. Not sure what I'm doing differently, but today I followed the recipe to the letter except for the fact that I used artificial vanilla extract rather than pure. <br><br>How can I make sure to get hardened glaze?
how many does it serve
<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>how big was your cake? im thinking of using triple the recipe and bake in 2 9' round pans?</p>
<p>omg this looks so good!! &lt;3 how did you make the cream??</p>
<p>That looks so good:)</p>
<p>What a great recipe! Thank you so much for sharing. All my previous attempts at vegan baking have failed miserably except for this and holy guacamole I am so grateful!</p>
<p>Yummy </p>
<p>I would absolutely love to make this cake, however is there any healthier alternatives to a WHOLE CUP of sugar?</p>
<p>Okay so I made this with the apple cider vinegar and it's amazing. I'd never made a cake before with the baking soda and vinegar, I always just used baking powder! Now I know why everyone else's cakes were always better than mine! Thanks for sharing :)</p>
<p>Also here's a photo :D</p>
Yum!!!!
<p>Also here's a photo :D</p>
<p>I love this cake recipe! I've made it so much I get sick of chocolate cake, so yesterday I tried something new. Omitted the cocoa powder, added an extra 1/4 c. flour, and had white cupcakes. They were super moist and delicious! </p>
<p>Anyone ever try making this gluten free?? </p>
<p>Hi John. Yes I have and it turned out great. I just used self raising gluten free flour and added a little more liquid to the mix...as gluten free flour needs that little bit more liquid. So i added a little cashew milk (or almond milk) :)</p>
<p>Made this as my birthday cake, just swapping the soy milk for almond milk, and it was absolutely amazing! So moist and rich, my non-vegan friends didn't seem keen to try it knowing it was vegan but they were amazed! So so good.</p>
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 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?

About This Instructable

3,138,117views

660favorites

License:

Bio: http://aliciakachmar.com/blog http://eternalsunshine.etsy.com http://flickr.com/photos/coolness
More by aliciak:La mejor tarta de chocolate del mundo ... y por casualidad es vegana. ¡En serio! Moooooooo Pink Peppermint Heart Marshmallows 
Add instructable to: