Step 4: Make Chocolate Glaze

For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It'll look gloppy, but it's just the bubbles! Remove from heat and stir for another 5 minutes.

Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now. Let this cool for an 1 hour, if you can wait that long!
I made this tonight for my boyfriend & we LOVED it! I used about 1/2 cup leftover coffee and 1/2 cup warm water, some cinnamon and coconut oil. I used 1/2 brown sugar and 1/2 white sugar. We didn't make the frosting and it was just fine. I'll absolutely make this again.
can anyone tell me where I've gone wrong? this just won't cook!
<p>Made this as a last minute dessert. Didn't have an 8&quot; pan, so I made it in a 9&quot; round pan and it came out great. So easy to just mix it up in there, and the glaze hardened really fast. It was delicious. My family couldn't believe there were no eggs in there! </p>
<p>I used coconut oil instead, I'm amazed. Every other vegan cake I have made had been dense! It is perfect and my go to recipe!</p>
<p>me too! coconut oil gives extra flavor ! i loved how tasty it came out ! finally a cake I'm nit embarrassed to share with others hahaha</p>
<p>Truly this is amazing! There is no other vegan cake that can compare...and not a lot of regular cakes...</p>
<p>please can you tell me the measures in Grams or Ounces please. Thank you so much. Sue from Lincoln England. </p>
<p>It's been my first time baking a vegan cake. I followed the amounts and instructions exactly although I was surprised with the amount of cocoa powder. The cake looked very nice and tasty however when I tried it something just seemed wrong with the taste. It tasted like the ingredients, cocoa powder, sugar, oil. Just didn't have this typical cake like taste but maybe that's the case with all vegan cakes. I made a cake without eggs once and it was delicious but maybe no eggs and no milk is too much of modifications for my taste. </p>
<p>When I first made this I thought the exact same thing, next time I added two bananas and it pulled it altogether. It is now one of my fav go to recipes :) </p>
<p>Good easy simple to learn thank you</p><p>www.chefaicha.com</p>
<p>Is your page in english too?</p>
<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 :)

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