Step 2: 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.


<p>I would absolutely love to make this cake, however is there any healthier alternatives to a WHOLE CUP of sugar?</p>
I used agave syrup, 2/3 cup for every 1 cup of sugar
<p>It was delicious, the glaze didn't harden though but that was okay I think it made it more moist.</p>
First time I made this, everyone was amazed... Sooooo good! <br><br>The problem I've had every subsequent time is that my glaze doesn't harden. Not sure what I'm doing differently, but today I followed the recipe to the letter except for the fact that I used artificial vanilla extract rather than pure. <br><br>How can I make sure to get hardened glaze?
Ensure you continuously whisk (with hand balloon whisk) once glaze starts melting in pan. As soon as it all melts take it off the heat whisking always. After a couple of minutes you should start to notice it thickening. Keep whisking and only pour onto cake when the whisk lifts &amp; glaze falls slowly. You then have be be fairly quick covering the cake. I pour onto the middle first and gradually go around pouring in a swirling pattern. Then decorate immediately before the glaze hardens. Good luck
how many does it serve
It's is the BEST chocolate cake receipe EVER for vegans, veggies &amp; non- vegetarians. Made it so many times and it's always requested for birthday parties. It's simple too. Added vegan butter icing in the picture version &amp; coconut oil instead of normal oil. Makes being vegan easier when you have receipes like this.
<p>I've made this so many times! It's amazing with berries! I also made it recently for a dinner with my vegan friends and I topped it with coconut cream caramel and oh lawdy it was the best thing ever, everyone loved it so much. </p>
<p>Hi, you're cake looks reeally yummy! Did you really use a can of coconut cream or a can of coconut milk (where you took the cream part)? It just looks so good that I need that caramel glaze in my life :D</p>
Aw thanks so much Marik! I used coconut cream but either one would work fine as long as it's canned! :) good luck, let me know how it goes :D
Coconut cream caramel? Recipe please? :)
Hey Sarah :) I've made this a bunch of times and it's super simple, kinda made it up but I'll try give you a recipe.<br><br>Approx. 1 cup of sugar (I've used both brown and white - both are nice)<br>1 can of coconut cream (use cream and water - it's fine)<br>2 tsp vanilla extract <br>A couple dashes of salt <br><br>Put the sugar into a pot over medium heat until it's completely melted and turning golden (keep a close eye on it.)<br><br>Once it's at that stage, add the coconut cream in, a small amount at a time as it froths up when you add it, lumps may form but this is absolutely fine, happens to me every time, they'll melt away. <br><br>Once you have incorporated all the cream, add the vanilla and salt and continue to cook it for about 10 minutes or until it has thickened up and is a nice, rich golden colour. <br><br>If, for some reason it doesn't want to thicken up (this happened to me when I made this cake - think it might have been the coconut cream I used?) place the caramel into the fridge until it has a nice solid layer over it (about an hour or two - sorry didn't keep track of the time!), take it our and give it a mix with a hand held mixer to combine all the caramel and it will thicken right up. <br><br>Hope this all works for you - sorry it's not perfect :) good luck and let me know if you like it!
Thank you! Perfect cake recipe. I followed exactly, except I made the cake cinnamon and vanilla. I used your glaze recipe in between two layers of cake (made two cakes) and another frosting recipe on top. This is perfectly moist, and cooked perfectly in a lightly oiled pan with no sticking to the pan or any problems! Thanks so much I'll use this recipe for all cakes I'll ever make
<p>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!</p>
<p>how big was your cake? im thinking of using triple the recipe and bake in 2 9' round pans?</p>
<p>omg this looks so good!! &lt;3 how did you make the cream??</p>
<p>That looks so good:)</p>
<p>What a great recipe! Thank you so much for sharing. All my previous attempts at vegan baking have failed miserably except for this and holy guacamole I am so grateful!</p>
<p>Yummy </p>
<p>Okay so I made this with the apple cider vinegar and it's amazing. I'd never made a cake before with the baking soda and vinegar, I always just used baking powder! Now I know why everyone else's cakes were always better than mine! Thanks for sharing :)</p>
<p>Also here's a photo :D</p>
<p>Also here's a photo :D</p>
<p>I love this cake recipe! I've made it so much I get sick of chocolate cake, so yesterday I tried something new. Omitted the cocoa powder, added an extra 1/4 c. flour, and had white cupcakes. They were super moist and delicious! </p>
<p>Anyone ever try making this gluten free?? </p>
<p>Hi John. Yes I have and it turned out great. I just used self raising gluten free flour and added a little more liquid to the mix...as gluten free flour needs that little bit more liquid. So i added a little cashew milk (or almond milk) :)</p>
<p>Made this as my birthday cake, just swapping the soy milk for almond milk, and it was absolutely amazing! So moist and rich, my non-vegan friends didn't seem keen to try it knowing it was vegan but they were amazed! So so good.</p>
Can I substitute the vinegar for lemon juice, it's just for the acid right? Cheers.
<p>Lemon juice reacts with baking soda the same way vinegar does, though, <br>so it should work. You could also use cream of tartar instead of the <br>vinegar, or just sub baking powder for both the soda and vinegar (but 2 <br>tsp of baking powder is a lot, so it might taste funny)</p>
Actually it reacts with the baking soda to create volume. You won't taste it but you need it for the cake to rise :)
<p>Thank you so much, I made 17.5 cupcakes with this recipe and they are soooooo soft and delicious. Also, I used Bi Carb instead of baking powder. This is FANTASTIC and way cheaper than the no-vegan recipe.</p>
<p>do we just chuck it all in method lol. </p>
<p>what flour are we using plz x</p>
<p>I have made this recipe several times and love it!! All my vegan and non-vegan friends love it to! Thank you so much for sharing it!! I was just wondering..<br><br>Has anyone tried making this without the cocoa? Like just making it as a vanilla cake? Does the ratio of everything work or does it need extra vanilla to cover the flour taste?</p>
<p>I found this to be too dense to be considered a cake. It was a nice brownie and the chocolate coating was nice too. I used coconut oil as my oil of choice. I'm not sure if that added to the density.</p>
Thank you TylerM86 for taking the time to go into detail. I will follow your process exactly. :)
My cake turned out super yummy! I made a simple glaze before I saw your reply. I can't wait to try your version next time! Maybe next week :)
<p>hmmm yummy </p>
<p>For fellow Brits: &quot;Baking powder&quot; 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 ;) </p>
<p>Hi, I just wanted to say that actually what here in America is called &quot;baking powder&quot; is also called &quot;baking powder&quot; in the UK, but what Americans call &quot;baking soda&quot; Brits call &quot;bicarbonate of soda&quot;. 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! </p>
Do use plain flour or self raising flour?
<p>Plain flour!</p>
<p>Really nice info.</p>

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