The BEST Chocolate Cake Ever...that Happens to Be VEGAN. I Kid You Not!

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Introduction: The BEST Chocolate Cake Ever...that Happens to Be VEGAN. I Kid You Not!

About: http://aliciakachmar.com/blog http://eternalsunshine.etsy.com http://flickr.com/photos/coolness

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. :)

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

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!

Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).

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!

Step 5: Decorate If You Like

Purely optional, but chocolate cake always looks so...plain, so add some sprinkles if you like.

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41 People Made This Project!

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749 Comments

0
Spoonbill
Spoonbill

2 months ago

I love you. I discovered this recipes years ago now.
I have made it SO MANY TIMES. Gluten Free etc etc. So many modifications.
It is a WINNER every time. I always get amazing comments.
I just started an account here to let you know... You are beautiful, You are awesome. And, I am Grateful to you for sharing this.
Thank you🙏
I hope you are safe, well, and navigating this crazy time knowing that someone loves and appreciates you. 💟

0
suliaane
suliaane

6 months ago on Introduction

LOVE THIS CAKE! It's a hit, every place I take it ppl ask for the recipe and get impressed when I say it is vegan. I just don't think it grows too much. Sometimes I put a bit of
baking powder and it works.

0
Shadas002
Shadas002

Question 10 months ago on Step 4

This cake is absolutely amazing and so easy to make. My issue is with the glaze. The first time I made it, it was fudgy and soft and the best ever (the weather was dry and sunny). The next few times I made it, the glaze was hard and not gooey fudgy like the previous times. The weather in these cases was humid and rainy. In terms of ingredients and method I did exactly the same thing each time. Would anyone be able to suggest what I need to do to always have the glaze fudgy as opposed to hard set?

0
Marielaboada
Marielaboada

10 months ago

There is something wrong with the ratios, After adding the wet ingredients, the butter was very thick and I have to add another 3/4 cup of water, has someone had the same experience? The cake is in the oven now, let’s see how it turns out

0
Lwiscomb
Lwiscomb

Question 1 year ago on Step 5

Does anyone know the nutrition facts of this cake? 🤗

0
AgostinoC6
AgostinoC6

3 years ago

Hello, what can I replace margarine with?
Thank you?

0
solarsibling
solarsibling

Reply 1 year ago

I am going to try coconut oil

0
johnsonttm
johnsonttm

5 years ago

Anyone ever try making this gluten free??

0
VioletR7
VioletR7

Reply 5 years ago

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) :)

0
CEL
CEL

Reply 2 years ago

Yes, I used Trader Joe's gluten free flour and it was great.

0
EugeniaG6
EugeniaG6

2 years ago

This truly is the best! I wanted a quick snack/dessert and I found all the ingredients in my pantry. I omitted the chocolate glaze and instead made a peanut butter glaze combining icing sugar, peanut butter, almond milk and a pinch of salt. The cake came out light and fluffy and just as a good as the layers of David Lebovitz's devil's food cake, which contain butter, eggs, milk and coffee. I am really impressed by this cake. The sweet and salty PB glaze worked very well

Just made this and turned out amazing. I followed the recipe and instructions but instead of the vinegar I used lemon juice which has the same effect but not the strong flavor and I used spelt flour, canola oil and honey as I don't use dairy and eggs but I do love honey and prefer to use it than sugar. I also used carob powder instead of chocolate and when still hot threw grated carob on top as an icing. Couldn't wait for it to get cool and ate almost half of it warm (i very rarely make and eat cake). it is so light and fluffy and quick and easy to make. Thanx for sharing.

0
misccold.
misccold.

Reply 7 years ago on Introduction

What you made is an entirely different cake.

0
Richiiaard
Richiiaard

Reply 3 years ago

I still think about this response years later.

0
Lsweeney93
Lsweeney93

Tip 3 years ago

Made it for Halloween and was delicious!

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0
SharonN47
SharonN47

4 years ago

This hands down is the BEST cake ever. You can also use carob powder and it makes a really rich cake.

0
JessicaW190
JessicaW190

4 years ago

Used 1:1 gluten free baking flour and turned out great!!!

ECECFF48-5656-4021-A1C8-5875F5ED86BC.jpeg
0
EvaM82
EvaM82

4 years ago

I was at my wit's end with the brand of packet mix I used. I had spent an hour baking and the cake tasted like sawdust so I turned to the internet. the best cake ever. and none of my friends believed it was vegan.will definately make it again

0
naynay89
naynay89

4 years ago

Hi all! This recipe seems like a hit. I just want to ask is it possible to make this in a bundt cake? I would love to have it in a more elegant pan than a flat one.

0
Stroehler
Stroehler

4 years ago

I love love love this cake. I make it in a 7x5 Pyrex with a plastic snap lid. I keep it in my freezer and take a forkful at a time. That feeds my chocolate monster for several weeks. Also I make a double recipe of glaze (I eat 1/4 and use the rest on the cake. Yummy!