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.
I made this and loved it! I doubled the amount and used two 7" round cake tins. I used baking powder & white vinegar and they rose really well. When cooled the cake was solid and had a hard crust on top. However, after the 'frosting' (icing in UK) was spread between the cakes and all over the rest of the cake, then left for an hour it was perfect! Gooey and tasty! I used the best vanilla essence and coco powder and soya margarine. Thanks so much, my vegan friend was thrilled ?
<p>I'm confused. I'm in the U.S. and want to know how the recipe should read when it comes to the baking powder/soda dilemma. lol I'd love to make this next week for my son-in-law since he has a horrible egg allergy. Do I use 1 tsp baking powder and no vinegar?</p>
<p>You can use 2 1/2 tsp of baking powder instead of 1 tsp of baking soda. It makes no difference to the taste or the amount it rises.</p><p>Great recipe - never fails!</p>
<p>It was fantastic! I made it just as the recipe said. It falls a little bit in the center but I called it a molten cake. He LOVED it!</p>
<p>I didn'thave the pan suggested in the recipe, so took Orizmenid's advice and cooked the cake in a springform pan, but because the mixture is fairly runny, it leaked out of the pan and made a mess in the oven. As well as that, it burnt and sagged in the middle. I followed the recipe exactly, so was very disappointed.</p>
<p>I have made this cake for my daughters birthday party every year and it is always a hit! Some parents come to the party every year because they've been waiting for another slice. I usually make it with buttercream for the majority of guests but I make a second frosting option for vegans, but this time I will try the glaze. </p>
Yo.<br>Baked this for my little sister. She vegan. I know nothin about that. Thx for recipe. <br><br>Added half cup hazelnut powder coz she likes hazel nut. <br>Skipped the oil, But melted magerine to 1/3 of a cup. <br>Cooled it at window in pan (bout 12 degrees celsius).
<p>unfortunately my cake ended up falling apart when I was transferring it from the pan to the cooling rack. Did anyone else have this problem? Or is there anything I can do to make it not fall apart.</p>
I've just made this for my sons girlfriend as she is a vegan and it has fallen apart!! It tastes good but not a good looking cake I'm afraid!
I make it in round springform pans, but haven't had issues with it being too crumbly - sometimes that happens if the batter is overmixed. Hope this helps!
<p>Thanks AliciaK! This is a no muss, no fuss recipe that anyone can make. You can make modifications, like I did, and it still comes out perfectly. I'm in the USA, in Atlanta, Georgia. I had weight loss surgery this past December, so I'm really judicious about eating carbs/gluten. I avoid them unless the dish is really worth my while in protein grams. I decided to adapt this recipe to make it gluten-free, with heart healthy fats, and added protein. Here's how I modified: First, I doubled the quantities to make two 9 inch circular layers. Second, I used the exact same quantity of Bob's Red Mill Oat Flour, as I would use of regular, self-rising, or all purpose wheat flour. This makes the cake gluten-free and anti-inflammatory. Third, I used softened coconut oil instead of vegetable oil. This gives the cake a heart healthy fat. Fourth, I added 2 scoops of Isopure Unflavored Whey Protein Isolate because I like to eat protein in every meal so my metabolism stays in a fat burning state. Unfortunately whey protein un-veganizes the recipe, but I'm not a vegan or a vegetarian. Vegans and vegetarians could use their own chosen v-protein powder in the same way to keep the recipe vegan. Finally, I used baking powder, not baking soda and skipped the vinegar entirely as it is not necessary with baking powder. As you can see the cakes came out beautifully and they filled our home with such an incredibly delicious, warm chocolate aroma while they were baking.</p>
<p>Hi there!<br>I have made this cake many times and with added extras like bananas and used diff milks etc. It turns out amazing every time so THANK YOU for this recipe! I can't eat eggs and this eggless cake recipe is great :)<br><br>QUESTION for anyone though... has anyone tried this recipe using gluten free flour? I want to make this for a friend who is gluten intolerant and wanted to see if anyone has tried it and has any tips? Thank you! ^_^</p>
I've made it with Pillsbury Gluten Free multi-purpose flour and it came out excellent.
<p>The most MOIST &amp; EASY chocolate cake I have ever baked. I never knew that an egg less cake can taste so good. I first time tried for my son's 3rd birthday and he loved it. The best thing about this cake is that it's so easy to make that it hardly takes less than 10 minutes to prepare the cake batter. So, all who want to try their hands on baking, this is the cake to bake!! </p><p>Looking forward to more such recipe. :) </p><p>The bes</p>
Best chocolate cake ever! I have made this 3 times already. Baking one for my friend at the mo. I replaced the oil with marg as we have dairy but not eggs. This even beats the recipes that have egg in them! My kids were super impressed. Big thumbs up for this recipe!
<p>yesterday i saw the recipe n tried it at home ..</p><p>it was fantastic</p><p>it was my first cake n it was fantastic</p>
<p>Our cake is pitch black, and tastes of sulfur. ALL HAIL THE DEAMON CAKE!!!!!!!!!!!! I literally threw up the cake. Follow the recipie </p>
<p>Sorry my friend can't spell.</p>
<p>maybe silly question...but what type of flour shall i use? As raising flour has baking powder in it, wouldn't mess up the soda plus vinegar reaction and make it taste bad? I haven't tried this recipe yet but most vegan cakes I bake tend to have that edge of soda/powder at the end. any advice? :)</p>
I use all purpose flour (from Walmart!) and it has turned out perfect a dozen times :)
<p>I've made this recipe on numerous occasions and it always gets rave reviews! It is the most moist chocolate cake I have ever had. I've also used this recipe as a base for vanilla cupcakes by swapping out the cocoa powder for more flour and upping the vanilla to 1 tbsp - the only vanilla cupcakes I have ever made that have not over risen in the oven. Such a great recipe!! The below picture is a double batch made in 2 9 inch pans topped with chocolate &quot;butter&quot;cream :)</p>
<p>I've tried this recipe with the vanilla version like you mentioned, but the cake had a strong awful taste of baking soda. I followed the recipe as is. Please let me know how can I substitute baking powder for baking soda in this recipe. I see so many positive comments and really don't know why my cake did not turn good. Really want to give it a try again.</p><p>Please suggest</p>
<p>hi always mix baking soda with a tsp of milk vegan it dilutes the powder and stops bad taste </p>
<p>you probably added a TBSP instead of a tsp of baking soda. </p>
<p>oh my that looks amazing Michelle. do you have a cake decorating tool to make those swirleys?</p>
<p>Crikey, that looks beautiful!! You put my broken, square-shaped cake to shame. It still tasted wonderful, though ;)</p>
Put it with soya ice cream and Oreos
THIS IS THE BEST CAKE RECIPE EVER! It's even better it's vegan! I used baking powder instead of of baking soda and cider, works a treat! <br>Does anyone know any other cake recipes like this one? Like different flavours to chocolate?
<p>i love this cake!!! We had a severe egg and dairy allergy so i have made this often...just found out we can hve egg and dairy as long as its baked or cooked into something. ...i will still be using this recipe! Its so tasty i don't even want to find another recipe. I give this recipe, as is, an A +++++...i just use a different frosting :) thank you! ! ! ! ! </p>
<p>Good easy simple to learn thank you</p><p>www.chefaicha.com</p>
Looks delicious!
<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>
<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>
Awesomest cake i made. Followed the recipe exactly... Im happy it's vegan... However I ruined the glaze but will make it another time
I baked this last night and used a different frosting and was so surprised at how simple and quick this took shape :). <br>Just a quick question - is the batter consistency quite thick before baking? I used exact qtys as the recipe called for but halved the sugar. <br>Thank you!!
<p>I love this recipe so much! I got 15 little cupcakes out of one batch of batter! This cake is beyond great!</p>
<p>I've only been vegan for a few months. I made this chocolate cake and it was the best chocolate cake I have eaten. The only thing I changed was I used applesauce instead of oil. It was yummy!</p>
<p>Hi, so all this baking powder and soda stuff confused me lol. So I live in America, what should I use? Baking power or soda? and which one will I have to use vinegar for?</p>
<p>This has to be the easiest recipe for chocolate cake ever. I've made it dozens of times and it always comes out perfect - previous recipes had a tendency to rise and then fall and end up more like brownies. <br>It even works well in the microwave - 6 minutes on high and its ready.<br>It's delicious - so good I just use this, not just for my my vegan son, but for everyone.<br>Thanks for sharing.</p>
HUGE HIT with my customer! You would never know this cake is vegan either! So moist and delish! I did use a different vegan ganace frosting though. Thanks so much for sharing i will definitely use this in the future! I may even use it regularly since the ingredients are much cheaper than traditional! :)
<p>This is like Christmas, your Birthday and your marriage day for all vegans that are missing on the sweet, sweet chocolate cake!</p>
I love this recipe! You would never know the cake is vegan! The only thing i didnt like is i felt like the frosting had a weird after taste. Did anyone else experience this? I used earth balance margarine but walmart brand soy milk. Could that be the issue? I'm going to try a different vegan frosting recipe and add flavoring to it (mint) has anyone else tried that? I've never added flavoring to my cakes yet, but mint chocolate sounds amazing for this :)<br>thanks for sharing your recipe!!

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