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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>First time made this can really taste the baking soda. Yuck. Second time added a banana as some suggested, could really taste the banana which I did not want. Anybody know why? I used raw apple cider vinegar. Order of ingredients? Any idea how to fix? Otherwise loved this cake. Very easy to make, moist, delicious </p>
<p>Make sure you mix your dry ingredients first with a whisk...and I don't make it in the pan, I use a separate bowl. (I use 1/2 the amount of salt.) Then add your wet ingredients to the bowl and stir up with a large spoon. I have made this many times and it came out great each time. I usually double up the ingredients to make it in a larger rectangle cake pan-instead of 9x9. Try this and good luck :)</p>
<p>The way you did it was exactly the way I did it. Lol.</p>
<p>Would this also count as an allergen free cake? I'm allergic to dairy and egg.</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>
<p>You can also cover it with plastic wrap and it will last for a week.</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>
<p>How to you make these cupcakes?</p>
<p>Search up vanilla cupcakes on the internet and you can find a fairly good recipe.</p>
Can this be made in a microwave oven?
<p>Try looking for a cake-in-a-mug recipe. Those work great!</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?
<p>Yes, it is an American recipe.</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>
<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>You use Bicarbonate of Soda (Baking Soda) in this cake. :)</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>
Do use plain flour or self raising flour?
<p>Plain flour!</p>
<p>Really nice info.</p>
<p>Thanks for clearing that up :)</p>
<p>Fully agree with title! I followed recipe exactly except that I put about half a cup of okara (tofu by-product) in. Very quick and easy to make Turned out as good or better than a shop-bought cake :)</p>
can anyone tell me where I've gone wrong? this just won't cook!
<p>Did you mix the oil in? I had to really mix over &amp; over to get the oil to incorporate. It pooled at the edges of the bowl (I did not mix in the pan). If mixing in the pan this might not be noticeable. </p>
I made this tonight for my boyfriend &amp; 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.
<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>
Yum!
<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

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