Introduction: The BEST Chocolate Cake Ever...that Happens to Be VEGAN. I Kid You Not!

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.

Step 2: Mix

Preheat the oven to 350 degrees F. In an 8X8 square pan/dish, mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together. Add the water, vanilla, oil, and vinegar, and again, mix together so that it's really blended together. Use a spatula to scrape down the sides if necessary.

Step 3: Bake!

Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).

Step 4: Make Chocolate Glaze

For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It'll look gloppy, but it's just the bubbles! Remove from heat and stir for another 5 minutes.

Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now. Let this cool for an 1 hour, if you can wait that long!

Step 5: Decorate If You Like

Purely optional, but chocolate cake always looks so...plain, so add some sprinkles if you like.

Comments

author
vmaher made it! (author)2016-04-14

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!

image.jpeg
author
naynay89 (author)vmaher2017-09-12

Whats the cream you covered it with?

author
dbiks (author)vmaher2016-08-18

how big was your cake? im thinking of using triple the recipe and bake in 2 9' round pans?

author
SylwiaM2 (author)vmaher2016-05-02

omg this looks so good!! <3 how did you make the cream??

author
strawberry03 (author)vmaher2016-04-20

That looks so good:)

author
naynay89 (author)2017-09-12

Hi all! This recipe seems like a hit. I just want to ask is it possible to make this in a bundt cake? I would love to have it in a more elegant pan than a flat one.

author
Stroehler (author)2017-09-02

I love love love this cake. I make it in a 7x5 Pyrex with a plastic snap lid. I keep it in my freezer and take a forkful at a time. That feeds my chocolate monster for several weeks. Also I make a double recipe of glaze (I eat 1/4 and use the rest on the cake. Yummy!

author
Stroehler (author)2017-09-02

has anyone found a gluten free work around?

author
TrinsMom (author)2017-01-20

First time made this can really taste the baking soda. Yuck. Second time added a banana as some suggested, could really taste the banana which I did not want. Anybody know why? I used raw apple cider vinegar. Order of ingredients? Any idea how to fix? Otherwise loved this cake. Very easy to make, moist, delicious

author
Usall (author)TrinsMom2017-08-29

Hi TrinsMom,

Apologies for the late reponse... I only just came across this recipe and your comments.

The
reason you could taste the baking soda is because it hadn't been
neutralised in your cake mixture. Baking soda is alkaline, and you need
something acidic to take away its taste. The vinegar will do some of
that but as it's quite a lot of baking soda, I think it needs more
acidic ingredients to take away the yucky soda taste.

This recipe
calls for 1/3 cocoa powder --- that's quite a lot, and I think the
purpose of the cocoa powder is to neutralise the baking soda. So the
choice of cocoa powder will make a big difference: Natural cocoa
powders are acidic. You might have used an alkalised cocoa powder
(these tend to be darker in colour, and tend to smell more fragrant)
which wouldn't neutralise the baking soda.

From experience,
recipes with baking soda work really well with natural cocoa powder, and
alkalised cocoa powders tend to work better in recipes with baking
powder.

Hope this helps! It's definitely worth trying again with a different cocoa.

L :)

author
Usall (author)TrinsMom2017-08-29

Hi TrinsMom,

Apologies for the late reponse... I only just came across this recipe and your comments.

The
reason you could taste the baking soda is because it hadn't been
neutralised in your cake mixture. Baking soda is alkaline, and you need
something acidic to take away its taste. The vinegar will do some of
that but as it's quite a lot of baking soda, I think it needs more
acidic ingredients to take away the yucky soda taste.

This recipe
calls for 1/3 cocoa powder --- that's quite a lot, and I think the
purpose of the cocoa powder is to neutralise the baking soda. So the
choice of cocoa powder will make a big difference: Natural cocoa
powders are acidic. You might have used an alkalised cocoa powder
(these tend to be darker in colour, and tend to smell more fragrant)
which wouldn't neutralise the baking soda.

From experience,
recipes with baking soda work really well with natural cocoa powder, and
alkalised cocoa powders tend to work better in recipes with baking
powder.

Hope this helps! It's definitely worth trying again with a different cocoa.

L :)

author
LynneT16 (author)TrinsMom2017-02-11

Make sure you mix your dry ingredients first with a whisk...and I don't make it in the pan, I use a separate bowl. (I use 1/2 the amount of salt.) Then add your wet ingredients to the bowl and stir up with a large spoon. I have made this many times and it came out great each time. I usually double up the ingredients to make it in a larger rectangle cake pan-instead of 9x9. Try this and good luck :)

author
Maevey (author)LynneT162017-03-18

The way you did it was exactly the way I did it. Lol.

author
Maevey (author)2017-03-18

Would this also count as an allergen free cake? I'm allergic to dairy and egg.

author
KateF33 (author)Maevey2017-06-21

It's worth you remembering that any and all VEGAN recipes will be free from eggs and dairy products.... vegan would be a good lifestyle for you given your allergies!

author
DewiM1 (author)Maevey2017-05-15

Yes this cake is dairy and egg free but it's not gluten free.

author
SusanG162 (author)2017-04-04

I know this recipe from my mom's Gold Metal Flour cook book from the 80s! The one difference between this one and that is using packed brown sugar instead of reg sugar. It really came in handy for vegan friends PLUS it was technically a microwave cake. I don't know the time since i don't have it on me but you can also add chocolate chips and a scoop of ice cream on the side

author
LynnD21 made it! (author)2016-03-20

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" hi in the 8 x 8 dish but as it cooled it seemed to go down to about 1.5" 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!

12523835_10208498517561099_652609017828134069_n.jpg
author
LynnD21 (author)LynnD212016-03-20

I do have a questions; what is the best way to store the leftovers... yes, we have leftovers because just hubby & I. Should I just put it in the refrigerator and if so, how long will it last there? Thanks!

author
Maevey (author)LynnD212017-03-18

You can also cover it with plastic wrap and it will last for a week.

author
Rebeckah Cardiel (author)LynnD212016-03-31

It doesn't have to be refrigerated. It's actually best if kept out covered in foil because it retains its moisture so well.

author
LynnD21 (author)Rebeckah Cardiel2016-04-01

thank you :)

author
strawberry03 (author)2016-04-20

How to you make these cupcakes?

thI6BQTY5B.jpg
author
Maevey (author)strawberry032017-03-18

Search up vanilla cupcakes on the internet and you can find a fairly good recipe.

author
EmmJay23 (author)2016-04-22

Can this be made in a microwave oven?

author
Maevey (author)EmmJay232017-03-18

Try looking for a cake-in-a-mug recipe. Those work great!

author
Dawn Sandiford (author)2016-03-02

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

author
JackieV10 (author)Dawn Sandiford2016-04-25

Do you have the grams conversion please? Is this an American recipe?

author
Maevey (author)JackieV102017-03-18

Yes, it is an American recipe.

author
cherry.austin made it! (author)2015-01-12

For fellow Brits: "Baking powder" 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 ;)

2015-01-12 18.23.25.jpg2015-01-12 19.07.13.jpg
author

Hi, I just wanted to say that actually what here in America is called "baking powder" is also called "baking powder" in the UK, but what Americans call "baking soda" Brits call "bicarbonate of soda". 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!

image.jpgimage.jpg
author
LunaW0lfe (author)Jamigriffin2015-04-09

Also a brit here! I'm still a wee bit confused, do I use Baking Powder or Bicarbonate of Soda in this cake?

And do I still use the vinegar?

I don't wanna attempt this and make it wrong first time :(

Thank you!

author
Maevey (author)LunaW0lfe2017-03-18

You use Bicarbonate of Soda (Baking Soda) in this cake. :)

author
Lucky2010 (author)LunaW0lfe2015-05-28

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.

author

bicarbonate of soda with vinegar.

author
JackieV10 (author)Jamigriffin2016-04-25

Do use plain flour or self raising flour?

author
Jamigriffin (author)JackieV102016-04-25

Plain flour!

author
achunichu (author)Jamigriffin2015-07-30

Really nice info.

author

Thanks for clearing that up :)

author
Dadoo83 made it! (author)2017-02-24

Fully agree with title! I followed recipe exactly except that I put about half a cup of okara (tofu by-product) in. Very quick and easy to make Turned out as good or better than a shop-bought cake :)

IMAG0021.jpg
author
Padupa (author)2017-01-08

can anyone tell me where I've gone wrong? this just won't cook!

author
TrinsMom (author)Padupa2017-01-24

Did you mix the oil in? I had to really mix over & over to get the oil to incorporate. It pooled at the edges of the bowl (I did not mix in the pan). If mixing in the pan this might not be noticeable.

author
MichelleGinCali (author)2017-01-08

I made this tonight for my boyfriend & we LOVED it! I used about 1/2 cup leftover coffee and 1/2 cup warm water, some cinnamon and coconut oil. I used 1/2 brown sugar and 1/2 white sugar. We didn't make the frosting and it was just fine. I'll absolutely make this again.

author
VanessaG62 made it! (author)2016-12-26

Made this as a last minute dessert. Didn't have an 8" pan, so I made it in a 9" round pan and it came out great. So easy to just mix it up in there, and the glaze hardened really fast. It was delicious. My family couldn't believe there were no eggs in there!

IMG_7514.JPG
author
ncarothers (author)2016-11-18

I used coconut oil instead, I'm amazed. Every other vegan cake I have made had been dense! It is perfect and my go to recipe!

author
AnaS64 (author)ncarothers2016-12-01

me too! coconut oil gives extra flavor ! i loved how tasty it came out ! finally a cake I'm nit embarrassed to share with others hahaha

author
T0BY (author)2016-11-26

Yum!

author
KathyH150 (author)2016-11-22

Truly this is amazing! There is no other vegan cake that can compare...and not a lot of regular cakes...

author
Sue Hague (author)2016-11-06

please can you tell me the measures in Grams or Ounces please. Thank you so much. Sue from Lincoln England.

author
FabienneB3 (author)2016-10-24

It's been my first time baking a vegan cake. I followed the amounts and instructions exactly although I was surprised with the amount of cocoa powder. The cake looked very nice and tasty however when I tried it something just seemed wrong with the taste. It tasted like the ingredients, cocoa powder, sugar, oil. Just didn't have this typical cake like taste but maybe that's the case with all vegan cakes. I made a cake without eggs once and it was delicious but maybe no eggs and no milk is too much of modifications for my taste.

About This Instructable

3,493,320views

681favorites

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!MooooooooPink Peppermint Heart Marshmallows
Add instructable to: