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

Picture of 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

Picture of 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!

Picture of 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

Picture of 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

Picture of Decorate If You Like

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

Comments

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!

naynay89 (author)vmaher2017-09-12

Whats the cream you covered it with?

dbiks (author)vmaher2016-08-18

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

SylwiaM2 (author)vmaher2016-05-02

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

strawberry03 (author)vmaher2016-04-20

That looks so good:)

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.

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!

Stroehler (author)2017-09-02

has anyone found a gluten free work around?

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

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 :)

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 :)

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 :)

Maevey (author)LynneT162017-03-18

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

Maevey (author)2017-03-18

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

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!

DewiM1 (author)Maevey2017-05-15

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

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

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!

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!

Maevey (author)LynnD212017-03-18

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

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.

LynnD21 (author)Rebeckah Cardiel2016-04-01

thank you :)

strawberry03 (author)2016-04-20

How to you make these cupcakes?

Maevey (author)strawberry032017-03-18

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

EmmJay23 (author)2016-04-22

Can this be made in a microwave oven?

Maevey (author)EmmJay232017-03-18

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

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

JackieV10 (author)Dawn Sandiford2016-04-25

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

Maevey (author)JackieV102017-03-18

Yes, it is an American recipe.

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 ;)

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!

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!

Maevey (author)LunaW0lfe2017-03-18

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

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.

bicarbonate of soda with vinegar.

JackieV10 (author)Jamigriffin2016-04-25

Do use plain flour or self raising flour?

Jamigriffin (author)JackieV102016-04-25

Plain flour!

achunichu (author)Jamigriffin2015-07-30

Really nice info.

Thanks for clearing that up :)

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 :)

Padupa (author)2017-01-08

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

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.

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.

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!

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!

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

T0BY (author)2016-11-26

Yum!

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...

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.

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.

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