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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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mothersson200245 minutes ago

Do you think oat flour could be used?

Made this today and it tastes pretty good. Not as fluffy as I'd hoped but very moist. Chocolate flavor is mild, not overwhelming. Need to THOROUGHLY grease the pan through, I had to take mine out in 2 pieces. I had trouble with the glaze not setting - it pooled around the edge and stayed gooey. Hopefully it will finish setting in the fridge. Any suggestions?

EssyReads1 month ago

I don't understand what I did wrong!? I followed the instructions and used all the right ingredients that was listed and my cake tasted so bad. Please help if you possible know what I did wrong.

make sure you used baking soda not baking powder. too much vinegar could also make it taste bad.

MichelleI13 months 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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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.

Please suggest

you probably added a TBSP instead of a tsp of baking soda.

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 ;)

PriyankaC11 month ago

Hey I tried making this cake with all ingredients halved (a small cake). The cake had a strong awful taste of baking soda. I see so many positive comments and really don't know what went wrong. I surely had halved baking soda too. Please suggest how to replace baking soda with baking powder in this recipe

you most likely added a TBSP of baking soda instead of a tsp.

Queenster9 days ago
Can it be baked in microwave !? And any substitute for distilled White or Apple cider vinegar?? Please let me know :) thanks
ErynC2 months ago

I made this cake for our church get-together and it was a big hit! The only complaint was that there wasn't enough! I've made it several times now, and have played with the recipe a bit-one time adding some cinnamon, another time adding a teaspoon of instant coffee for a mocha flavor. Always delicious!! Thanks for posting the recipe!

instant coffee! That's what I should've added!

cherry.austin made it!3 months 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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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!

bicarbonate of soda with vinegar.

Thanks for clearing that up :)

ahughes17 made it!19 days ago
Amazing! thank you soooo much for this recipe!
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huertal7 months ago

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

yes I make 12 cupcakes & baked for 18 min.

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!
kathy.thie23 days ago

I've baked this twice now for my Vegan Granddaughter. I make a dozen cupcakes out of the batter. Everyone loves them! They are a hit! Thank you so much for posting this!

Ilog9925 days ago
I made this because my sister is a vegan and it tasted soooo good, it was like a Betty Crocker cake and everyone, vegan and not loved it, there were about 15 of us!! Best cake, I really recommend it (I'm British btw but I made it when in Canada and am going to try and make it in england)
jt-white26 days ago

Grease your pan. It'll stick otherwise. Probably should have mentioned this in the instructions.

lucia.miranda.372 made it!29 days ago

I've made this a few times and it's SO good, my mom keeps requesting this cake, it's her favorite chocolate cake too.

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melneyra made it!1 month ago
Trail test... Have to make this for my bf for her bday... My husband and son are trying this one... Looks dark, so not appealing to the eye but taste good!!
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melneyra1 month ago
I need to make this in a couple days for my vegan bf birthday!!
What's the toppings to decorate and can I get them from Coles or Woolies???
jchronic1 month ago
I'm not known for my neatness...
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jchronic made it!1 month ago
But that's my own fault!
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jchronic1 month ago
amazing! but +1 on the tray greasing!

does anyone know if it freezes well?

I used coconut oil for the glaze instead of margarine, and it turned out great! I also microwaved the glaze to melt the oil and the sugar, and it also created a great creamy texture. I love this recipe. It is also important to grease the pan, because the first time I made this I had an extremely ahrd time removing the cake from the pan after baking.

jazk1191 month ago

its all purpose flour right

considering all this talk about margine not being vegan friendly (and the fact that we only have butter in the cupboard anyway) was thinking of replacing the marargine in the glaze to vegtable oil, has anyone tried this before?

Margarine is what gives the consistency to the glaze, I don't think it would work. You can try make your own vegan butter with a coconut oil base! Recipe here http://www.veganbaking.net/recipes/fats/vegan-butters/vegan-butter

AngeB made it!2 months ago

I made this last night for my sisters 26th Birthday.. It was soo good!!!! 10 out of 10 people LOVED it! I doubled it to make 3 thinnish tiers.. Thank you for sharing!

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AngeB AngeB2 months ago

Oh and I used a vegan buttercream frosting instead of the chocolate one in this recipe.. :) Yummm..

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