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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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sarah.bogle1 made it!4 days 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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JasonVegan6 days 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!

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.

AnneG120 days 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 H24 days 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.)

What type of flour should I use, and what size cup?
Alex H26 days 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.
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 :)
JohnS271 month ago

Hi I live at very high altitude (13,000 ft), and I always add half a cup of flour more but this time it completely collapsed. I think maybe it was because it was unbalanced with the amount of vinegar? I don't know. How do you think I should adjust the recipe?

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

do you un-mold the cake before you put the glaze? Or do you leave it in the baking dish and pour the glaze on top?

how does using butter or margarine make this recipe vegan?

by using vegan/dairy free marg, ie...http://www.purefect.co.uk/?gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-RnfFUGMT4ehejFBcM9iSkBNb2YPpxrVKvjJQpsiqowYBoCLhDw_wcB

To anyone who might be confused on how this cake is vegan, there is vegan margarine you can buy. As well as vegan flour and sugar. Vegan flour is flour that is not bleached. So you should be using all purpose flour, unbleached. If you want vegan sugar, it is a little harder to find. If you have a whole foods around you, they carry it.

http://www.purefect.co.uk/?gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-RnfFUGMT4ehejFBcM9iSkBNb2YPpxrVKvjJQpsiqowYBoCLhDw_wcB

MillyW1 month ago

Guys, all you have to do is look up vegan/dairy free margarine - I use it all the time, Tesco and holland and barret both sell the 'pure' range - in olive or sunflower, it is great - here is the link. So yes this recipe is vegan if you use vegan marg! http://www.purefect.co.uk/?gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-RnfFUGMT4ehejFBcM9iSkBNb2YPpxrVKvjJQpsiqowYBoCLhDw_wcB just made the cake it is yummy, but didn't rise really well at all....any advice?

miradellz1 month ago

hello

can anyone tell me what size cake pan can this recipe make please.

Hi there! I want to do this for my friend's birthday. When and how do you put on the glaze?

ChonaG1 month ago

Can this be baked in a bundt pan?

huertal1 month ago

This cake tastes awesome! However, my cake fell in the center. I followed recipe exactly any suggestions? Has anyone made cupcakes?

From my experience, this usually means that there are too many large air bubbles in the batter and/or the oven is too hot which makes the cake rise too much when in the oven but sink when it's cooled because it isn't firm enough or you need a bit more flour. When I made this cake, I tapped the tin on the counter a few times to break the larger air bubbles and to even out the batter. I set my oven to 170 degrees Celsius (about 338 F) because I used a fan-assisted oven.

Also, for cupcakes I used http://ohsheglows.com/2011/03/08/vegan-chocolate-cupcakes-with-vanilla-almond-frosting-and-raspberry-glaze/ which was loosely based on this recipe and they turned out great :)

Thanks for the reply and insight! I'm definitely going to attempt again!
nimsidhu1 month ago

Hi, I was just wondering do you use plain flour or self raising flour

Hello. The recipe uses plain flour. The baking soda and apple cider vinegar combine to act as the raising agent.

Thanks for this quick and easy recipe. I made this to bring into work and everyone loved it. It turned out moist, light and fluffy, chocolatey and not overly sweet. I'm not vegan and have made numerous different chocolate cakes but this is now one of my favourites since I find most other chocolate cakes a bit too dense or dry for my liking. The cake holds up well and bakes evenly (using a good quality 8 inch square baking tin in the centre of the oven, greased and lined with baking paper, 170 degrees Celsius with a fan-assisted oven) however it's quite light and delicate so I wouldn't recommend it for layer cakes or anything that requires a denser cake to withstand a lot of handling.

The only changes I made to the cake batter ingredients was to use almond milk instead of the warm water (because I had some leftover from a similar cake recipe) and used sunflower oil instead of vegetable oil. For the top, I just melted a 200g bar of chocolate and poured it over the cooled cake since I wanted something harder than a glaze to contrast with the fluffiness of the cake.

Will definitely make again because it's so simple, has a great chocolate flavour and I love the fluffy texture. I'll probably experiment with coffee next time instead of the water/almond milk to try a nice mocha flavour as suggested by another commenter.

tania85 made it!1 month ago

the best cake ever. I made this fir my nephnews birthday who is vegan and let me tell you it turned out better than the other shop made cake we bought.

Thank you so much for this awsome recipie

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Just made this cake and it tastes funny had to throw it in bin will try again with baking powder.

I should have mentioned I used baking powder instead of soda. I misread the recipe and realized that after I read your post. I usually cook with powder instead of soda. Otherwise followed it, and I live near Denver (mile high elevation).

Lucky20102 months ago

I am now making this cake for the 5th time since I came across the recipe 9 months ago, because it's brilliant. I'm vegan but I don't eat chocolate (triggers migraines), so I've had many test eaters try this and it's a hit every time. Thank you!!!! FYI I followed the recipe exactly except once I used coconut milk instead of water. Great either way.

DianeS32 months ago

5 stars! This cake was much loved by my clients. I used a tablespoon of espresso powder for part of the cocoa powder in the cake, only. Used unsweetened almond milk. Topped glaze with sliced almonds and sugar pearls. It was not only a pretty sight, but so moist and choc-oh-latey! Thank you so much for your recipe!

CindersUK2 months ago

I made this recently and it tasted fantastic. I did have a question though in regards to the glaze - I used the cane sugar as suggested and found when I mixed it it had a gritty texture and was more fluffly like butter cream then a glaze. Is this meant to be heated to dissolve the sugar?

kellyf1 made it!2 months ago

Made this last night, it was SOOOO good. I did some changes though.... With the cake - I added 1/2 cup applesauce and only used about 2 TBSP oil. Then I used 3/4 cup unsweetened almond milk in place of the water. Everything else the same amounts - but I used coconut sugar, not plain white sugar (I avoid this crap when all possible). The glaze was made as is stated in recipe and I also sprinkled some finely chopped almonds on top! OMG, great recipe. I bet I could have actually frosted/iced it though - others say this wouldn't have been possible, but my cake turned out solid and not crumbly. totally held its shape. thx for the recipe!

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kellyf1 kellyf12 months ago

BTW - with the coconut sugar I only used 3/4 cup, and I just realized I used 1 tsp baking powder instead of the called for baking soda... turned out wonderful still!

AIRIZONAGAL3 months ago

I used to make this for my vegan daughter. Now she's grown, I still make it. Just popped one in the oven. Superb. My variation? I add a little instant coffee, both to the batter and the frosting.

PaulK33 months ago

Anyone know how many servings result from this recipe? Thanks, looks good.

I added 1 tablespoon of xantham gum, not only did it hold its shape but it stayed moist too. Overall, the best vegan recipe I have used and will be a favorite for a long time to come.

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