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!
<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 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>omg this looks so good!! &lt;3 how did you make the cream??</p>
<p>That looks so good:)</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>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>
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!
<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>
<p>Also a brit here! I'm still a wee bit confused, do I use Baking Powder or Bicarbonate of Soda in this cake? </p><p>And do I still use the vinegar?</p><p>I don't wanna attempt this and make it wrong first time :(</p><p>Thank you!</p>
<p>British friends - I'm part Canadian, part American ;-) .Baking powder, *no* vinegar. Or Bicarbonate of Soda *plus* vinegar. To me the results are the same. The great thing about this recipe is it's a small cake and if you make it wrong the first time, how bad can it be? Someone will eat it, and you won't have wasted much.</p>
<p>bicarbonate of soda with vinegar.</p>
<p>Thanks for clearing that up :)</p>
<p>My housemate who is vegan was having a bad day, so I thought I'd give this a try, my first attempt at anything vegan......OMG this is awesome!! Once I'd converted cups to grams it was such an easy cake to make. The glaze just finished it off beautifully</p>
Do you have the grams conversion please? Is this an American recipe?
Thank you SO much for sharing this! I never thought vegan cake could be anywhere near this good, it's AMAZING &amp; even better served warm with soya vanilla bean ice cream!
How do you make soya bean icecream?
Can this be made in a microwave oven?
<p>How to you make these cupcakes?</p>
<p>So, when you take the cake out of the oven and cool on a rack for 2 hrs., should it be in the pan still or out of the pan cooling? Thanks!</p>
<p>Mine worked out perfectly. Did you us self raising flour, I did. Plain flour won't rise.</p>
I just made this and it's come out about 10cm!! It is no thicker than a piece of bread. I followed it exactly. Not happy ☹️
<p>Because you have to put one layer on top of another and between put some cream you like x)</p>
<p>awesome. thanks</p>
<p>OMG, just made this today for my hubby's birthday and it was so good and he loved it (I'm vegan, he is not). Used coconut oil for the 1/3 c vegetable oil and instead of warm water used someone's suggestion of a cup of coffee. It really was great. When I took the cake out of the oven it had seemed to rise and 2-3&quot; hi in the 8 x 8 dish but as it cooled it seemed to go down to about 1.5&quot; hi. That said, the cake was delicious, not dense, like a moist cake you'd expect to taste. Will definitely be making this again. Thank you! </p>
<p>I do have a questions; what is the best way to store the leftovers... yes, we have leftovers because just hubby &amp; I. Should I just put it in the refrigerator and if so, how long will it last there? Thanks!</p>
It doesn't have to be refrigerated. It's actually best if kept out covered in foil because it retains its moisture so well.
<p>thank you :)</p>
This is literally the only chocolate cake I make in our home. Ever since I came across this recipe, I've used it for so many birthdays, holidays, and just because. Thank you so much for sharing this recipe.. It's absolutely my favorite!
<p>my sister made this the other day and its godlike</p>

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