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The BEST chocolate cake ever...that happens to be VEGAN. I kid you not!

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Picture of The BEST chocolate cake ever...that happens to be VEGAN.  I kid you not!
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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. :)
 
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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

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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!

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Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).
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elsalita22 hours ago

i have been baking this cake for years, originally made it at a wedding cake for my vegan nephew and wife. i did not used the glaze, but made a vegan butter icing instead. i am not vegan but this is the VERY BEST EVER CHOCOLATE CAKE and i use any old icing or chocolate gnache (yummy). i am typically a baking substituter and love creating my own recipes BUT i do follow this recipe but now cut back a bit on the sugar. i was just reading through comments and had to add my two bits :) by using honey it will no longer be vegan. i believe the vinegar works with the baking soda to make the cake what it is, and the vinegar cannot be tasted once it is baked. not so sure i would substitute baking powder and don't find it crumbly with the b. soda. i love chocolate, so would never sub carob and i typically double the recipe for 9x13 or larger layered cake. one last thing, i do like the idea of subbing coffee for water and might just try that today!

mika.gill.792 made it!yesterday

got all confused with the Brit vs American when it comes to baking soda and baking powder - could someone please illuminate me as to what type of "baking" it really is in the recipe that we need to add 1 tsp of?

http://www.seriouseats.com/images/20100621-pancakes-powder-vs-soda.jpg

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mika.gill.792 made it!yesterday

got all confused with the Brit vs American when it comes to baking soda and baking powder - could someone please illuminate me as to what type of "baking" it really is in the recipe that we need to add 1 tsp of?

sodavspowder.jpg
MichelleI110 days ago

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 "butter"cream :)

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oh my that looks amazing Michelle. do you have a cake decorating tool to make those swirleys?

Crikey, that looks beautiful!! You put my broken, square-shaped cake to shame. It still tasted wonderful, though ;)

hi You have mentioned only baking soda in your recipe...no baking powder,do you think its sufficient for the cake to rise.

yes the amount of baking soda called for has been sufficient to cause the cake to rise.

i love this cake, i have made it a handful of times already to rave reviews. am planning on continuing to perfect it! don't overdo it on the baking time, less time = more moist = more deliciousness.

cherry.austin made it!14 days ago

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 ;)

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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!

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Thanks for clearing that up :)

suerobarts9 days ago

Am definitely thinking of adding a jig of rum to the mixture.. by way of a grown up high-tea version.... :)

pthom0122012211 months ago

sorry correct me if I m wrong but margerine is not vegan...

aliciak (author)  pthom0122012211 months ago
Margarine is derived from veg oil...it's not dairy.
echok9 aliciak10 days ago

This statement is incorrect. Margarine contains dairy. Please read the ingredients list on your margarine and try not to confuse people who may not be vegan but are allergic to milk and eggs.

eoakwell aliciak10 months ago
Some are not and have all sorts of things in. Stork in the UK marketed at cake makers as it taste so bad has lard in.

Correcto, 95% of Margarine contains Milk Solids, so therefore is not vegan.

There are a few Vegan spreads, Nuttelex in Australia, or even better use coconut oil!!! yum :)

There is vegan margarine available. I am going to use coconut oil.

Meggey10 days ago
I'm Not a vegan. I didn't have any eggs or milk and stumbled across this recipe today as I was craving chocolate cake. I was pleasantly surprised, came out beautifully moist and tastes great!
I followed recipe, only thing is I didn't have milk for icong so just put water.
thanks for sharing this hot the spot today A++
mamasobus13 days ago

I've made this recipe dozens of times! i've made it as is and other times i've replaced the oil with greek yogurt (no longer vegan then, but i don't usually cook/bake for vegans so it doesn't matter) and scaled back the sugar to 3/4 cups and it's delicious both ways. i've made it as a full on cake one or two times but usually just add chocolate chips and put the batter in muffin tins. the recipe pretty much makes one dozen muffins if anyone is curious :)

I made it with self-raising flour, leaving out the baking soda & vinegar. I also baked it in the bread machine on the 1-hour 'Bake' setting. It's good, and so easy! I used olive oil, as that's what I've got in the house. The oil has made the cake incredibly soft - don't turn it onto a wire rack to cool, the wires cut right through it.

Just off to make my frosting now. Thanks for this; I'll be eating a lot of cake ;)

Just made this and turned out amazing. I followed the recipe and instructions but instead of the vinegar I used lemon juice which has the same effect but not the strong flavor and I used spelt flour, canola oil and honey as I don't use dairy and eggs but I do love honey and prefer to use it than sugar. I also used carob powder instead of chocolate and when still hot threw grated carob on top as an icing. Couldn't wait for it to get cool and ate almost half of it warm (i very rarely make and eat cake). it is so light and fluffy and quick and easy to make. Thanx for sharing.

What you made is an entirely different cake.

StephanieC419 days ago

Don't know why I never rated this but, I must say it is FIVE STARS AMAZING. I've made it at least five times have always followed the cake recipe as is. It gets rave reviews from everyone including "moist heaven" haha. Nobody really can tell that it's vegan, which is great especially when I'm too lazy to go out and buy eggs for other cake recipes. It's enough to make a 1 1/2" thick 9" round and looks beautiful with ganache poured on since I don't usually have the ingredients to make the recipe's glaze. It holds its shape well and after refrigeration, texture resembles an extremely moist brownie which is also DIVINE. Sorry no pic because there's only once slice left and I made it last night!

meenu.shi29 days ago
I just made this cake. I'm vegetarian.. The cake is really soft and moist. I followed the exact recipe and it turn out well..

I made this for my wife because she' allergic to eggs. It IS the best chocolate cake either of us have ever had.

What type of flour should I use, and what size cup?

A cup is a standard unit of measure in the united states which is about 237ml

All purpose flour should be fine.

DrEvil281 month ago

This cake is seriously awesome :) I make it all the time now. Taste better then any other recipe i have tried with and without eggs.

sarah.bogle1 made it!2 months ago

I made this the other day and it's amazing. I added chopped up Whittaker's dark chocolate (vegan - Whittaker's is a NZ brand so if you're in NZ, or can get it in your country, definitely give it a go) and one mashed up banana. Perfect texture!

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JasonVegan2 months ago
How long does the cake keep for?

im 13....and i made this at 2am..............SO YUMMY

Amazing recipe!!! I use it al the time as my daughter has ehg allergies but the whole family raves over it. Also such a good base, it's easy to swap out the white sugar for coconut sugarand use half white flour and half wholemeal flour. Love it!!
We LOVE this cake! Thank you for sharing. My family is vegan, except for Hubby, and he even likes this cake. It is our favorite chocolate cake recipe. So easy! Best tasting! We even eat it without frosting/glaze. I use rice flour and Bragg's Apple Cidar Vinegar. Thank you, again!
AnneG12 months ago
Made this today for my stepdaughter's birthday. My first attempt at a vegan cake. Tasted fantastic! I used an 8 inch by 8 inch square springform cake tin. Don't try to take the cake out of the tin to cool as mine collapsed into 4 pieces. Managed to salvage it by gluing it together with vegan chocolate buttercream.
Alex H2 months ago

First time I made this cake I made a mistake, and used baking powder instead of baking soda. I corrected that in the second batch. I vastly preferred the version with baking powder: a flatter, moister cake with a rich chocolate flavour that became even more delicious the day after. The baking soda version was lighter, drier, tasted less of chocolate and had a tendency to crumble.

(Walnuts and coffee was an excellent combination, by the way, especially when served with whipped cream flavoured with nut liquor.)

Alex H2 months ago
Excellent recipe! First oilbased non-egg chocolate cake I have tried that had a really deep, chocolate flavour.

I reduced the sugar to 0.8 cups and added halfed hazelnuts. Next time I think I will substitute coffee for the hot water and add walnuts. And maybe use a bit of walnut oil.
ricofurniture3 months ago
Thanx a lot !!! great recipe , by far the easiest i know of. To make it vegan i used coconut oil for both cake and glaze . One word : fantastic !
thanks for sharing :)
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