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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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tammy.spits15 hours ago

Thank you for such a super easy and delicious recipe. My friend shared your recipe with me and now I share it with others. I sometimes double and triple the recipe to make lots of cupcakes, decorate them (buttercream icing using Earth Balance Butter) and freeze in airtight containers. I'm always ready for company or to go anywhere with dessert! Best chocolate cake ever! Thanks again!

maggieasm2 days ago

Just had the first slice of BEST chocolate cake. YUMMY!

I just made this one today and wanted to say thank you. Very easy to make and very tasty. :-)

Do yu need to heat the glaze to melt sugar ect? or just mix it together??? thanks

pthom012201225 months ago

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

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 :)

aliciak (author)  pthom012201225 months ago
Margarine is derived from veg oil...it's not dairy.
eoakwell aliciak4 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.

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

areyes441 month ago
I found this recipe about a year and a half ago and I have been making it ever since. Everyone loves it! From the cake to the glaze. Thank you so much for posting this amazing recipe!
dthompson251 month ago

This is the second time I have made this cake. It is so delicious! I used coffee instead of water and let the cocoa powder bloom in the coffee. I reduced the sugar by a forth of a cup and put cherry pie filling in the middle. Amazing.

Anaher2 months ago

I only have an 8 inch springform pan if I follow the recipe like so would it be good to make in that? Or does the temp or time have to change please let me know. Thank you!

aliciak (author)  Anaher2 months ago

It would probably cook the same time/temp b/c that's essentially the same size as the square pan! But maybe grease it if you don't intend to serve it IN the springform pan?

Anaher aliciak2 months ago

Thanks hun!

I had this cake at a birthday party yesterday and O M G it was THE best chocolate cake I've ever had! Instead of the glaze, she frosted it with the peanut butter frosting at http://m.allrecipes.com/recipe/84429/fluffy-peanut...

I seriously cannot wait to make this cake myself. It was incredible!

aliciak (author)  orangecountysoda2 months ago

Yay!!!

kmjs2 months ago

I used to make this when I was a kid. It was called wacky cake and it was our go to chocolate cake recipe. The amounts here vary a bit (for example my recipe called for 6T of oil and 1T of vinegar) but it is essentially the same. 25+ years later it is still yummy. I usually keep it in the fridge as I find it tastes best when it is cold. Will have to try the frosting.

irisheyegrn2 months ago

I've been making this since 2009.Truly simple and delicious, every time ! Period.

LonesomeTrain3 months ago

Amazing! I made this cake with whole wheat flour with wonderful results. Didn't have time for icing today and was yummy without it. Next time around will make icing and post a picture. This recipe is a keeper - easy and delicious.

Second time making this fabulous recipe! This time in my 'crockpot' in a cake/bread insert. Cooked it on High for approx 1-1/2 hours or till toothpick comes out clean. W o n d e r f u l ! This time, I made the Chocolate Glaze. Delicious! This entire recipe is an absolute success! :)

daisyshen2 months ago

is it not necessary to grease pan?

emorette3 months ago
Soooo yummy! I subbed in wheat flour and agave and a little brown sugar. I also added chocolate chips. Amazing. And the glaze was awesome!!!!
Sa baker3 months ago

Thank you so much for this great recipe, my 11 yr old Daughter wanted to take "cake Pops" to school for Easter but one of her friends has an egg allergy, I used this recipe for the cake, they came out Amazing, I was so impressed with it I used the same recipe to make "Bunny Cupcakes" for my eldest daughter to take to her school where she is a Grade 2 teacher, they all LOVED THEM, it's now the ONLY chocolate cake recipe I will be using x x x

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aaros23 months ago
This cake recipe is amazing and SUPER easy to make. People who aren't vegan also love it. I like being able to lick the spatula and not worry about e-coli! Haha!
cathy18883 months ago

I made this cake yesterday for a teenagers birthday and it was delicious. I replaced the cocoa powder for carob powder, and I added 1/4 cup coconut, and 1/2 cup of carob chips, and 2 tbsp. more of water. For the glaze I added about 4 tbsp. of almond butter, and a bit more honey. Everything tasted fantastic. this will definitely me a favorite cake that I will bake often. Thanks for the recipe. Cathy

Turnpenny4 months ago

I added orange zest, desecrated coconut and chilli flakes to my mixture, all to taste. For my glaze I used Pure sunflower spread. Best cake I've ever tasted.

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rainbowa4 months ago

Yum o, I just made this for my husbands birthday. I added fresh lavender to the batter and sprinkeld some buds on the glaze!

xoxo

honeyfly4 months ago
The most amazing cake I've ever made. its soo easy and simple and foolproof :) Thanx
SharadaGanesh made it!4 months ago

Irresistible...

My first chocolate cake ever and I was lucky to get my hands on this recipe. It came out exactly as promised and tasted out of the world!

Accidentally I added more chocolate and then realized and substituted with more sugar, so it came out very chocolatey and with enhanced taste. So now I use 1/2 cup cocoa powder and 1 1/4 cup sugar each time :)

The glaze was tricky as I could not get Vegan butter (or margarine), so added some chocolate sauce instead.

The only part that I hate is the wait time of 2 hours for it to cool down, but it is all worth it !!!

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helenmarykim5 months ago

I am not vegan, nor am I vegetarian. However, my best friend is vegan and so I try my hand at vegan cooking/baking whenever he's at my house. I first made this cake for his birthday last month and I have been completely obsessed with this cake ever since! I've always thought I never had a sweet tooth, but now I definitely do- for this cake. It's so delicious... I've already made it twice and now i'm about to make it again. Thanks so much for the recipe- I'm going to be printing it out and using it for years to come.

RavenHood5 months ago

Someone made this cake at a potluck and I fell head over heels for it. I've made it twice since and will be making anther one tonight for a potluck - It's just that amazing. I don't like using all purpose flour in my baked goods so I made the recipe with 1/2 cup whole wheat flour the first time, which turned out fantastic, and the second with all whole wheat flour, which also turned out great; just a bit more dense.

The only thing I had an issue with was the glaze - It always came out a bit strong, almost too salty, almost burnt-tasting. Next time I'll use less milk and take the pot off a few seconds after it's begun simmering, and use non-salted margarine or something and see how that goes.

P.S. to the author: To "blend" refers to using a blender or handheld blender for wet ingredients. Mixing dry or wet ingredients together with a spoon or something of the like is usually referred to as mixing or stirring together. Sifting the flour, cocoa powder, baking soda and salt together will help create a better texture as well. =)

lmcconnell3 made it!5 months ago

Amazing recipe. I made two yesterday and stuck them together with some sour cherry jam! The best cake ever.

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Leuriko6 months ago

(: I forgot to share this beautiful photo of this heavenly cake of mine. thank you again for the recipe--seriously, my first chocolate cake from scratch and I still have not strayed from it :P

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blonde16 months ago
Ok, just finished making the cake... All I can say is WOW!!! It is moist and so delish, and I'm not Vegan
blonde1 blonde16 months ago
Oh and I used Chocolate Almond milk.....
blonde16 months ago
When using the coconut oil do you have to melt it first?
Karenneu7 months ago
Made 3 of these in the last 2 days as gifts for people. I used coconut oil in the glaze and cake. I used 1/2 maple syrup and 1/2 stevia in the cake and vegan sugar in the glaze. Always comes out amazing, I started to do something new as well.. I made it in a bread pan then after it cooled I went ahead and sliced the cake, but left the slices standing. When i pour the glaze over the cake it goes down in between the slices. Since the glaze is warm can also be quite runny, so I use a spoon and just bring up the run off and re-spoon it over the cake till it is completely covered. .. So yummy
Leuriko7 months ago
Thank you so much for posting! I've made this several times now (baking one as I type) and each time I actually tweak the recipe a bit. I like to add a bit of nutmeg and cinnamon for this autumny-wintery season; instead of water I use flavored coffee (I've used Mocha Nut Fudge and today I put in Brown Sugar Cake). I have also added a bit of Chambord liquer (I don't really measure, maybe a Tablespoon), and another time I added about a tablespoon of freshly squeezed orange juice (well, in my case I used a tangerine--Matsuma) and found it wasn't strong enough so next time I will use maybe 1/3 cup of that.
aliciak (author)  Leuriko7 months ago
Yay, those all sound like tasty additions!
Leuriko Leuriko7 months ago
oh--and because I ran out of oil I melted butter instead and it was yummy (but I know this recipe is vegan)
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