Make a Delicious, Chocolate Cake That Vegans Can Eat


Introduction: Make a Delicious, Chocolate Cake That Vegans Can Eat

Most of the time that people have Vegans over for dinner, they get fruit for dessert.  There's nothing wrong with fruit for dessert but this is a great alternative.  Developed during WWII this cake was easy to make even when a family was under tight rationing.

My family called it Canadian No Egg cake.  My mom loved this recipe because the cleanup was easy.  I loved it because the cake was always moist!

(You can add a frosting or glaze if desired.)

Step 1: Ingredients

3 C. Flour
6 T cocoa powder
2 t baking soda
2 C. sugar
1 t salt
3/4 C oil (divided into 3 holes)
6 T white vinegar (divided into 3 holes)
6 t vanilla (divided into 3 holes)
2 C cold water

Preheat oven to 350 degrees.  Mix ingredients in an un-greased 9x12" glass pan.  (I'm sure you can do it in a standard pan, we always used the glass one).

Step 2: Assemble the Dry Ingredients

1. Sift together dry ingredients into 9x12' ungreased pan
     3 C. Flour
     6 T cocoa powder
     2 t baking soda
     2 C. sugar
    1 t salt
2. Make 3 holes in the dry ingredients

Step 3: Fill the Holes

1. Put 1/4 C oil, 2 T vinegar, and 2 t vanilla in each hole
2. Pour cold water over all and mix 

Step 4: Mix and Bake

1. Make sure ingredients are evenly distributed but not over-mixed
2. Bake at 35-40min @ 350 degrees 
3. A toothpick will come out clean



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    14 Discussions

    You don't need to grease the pan.  The cake is super-moist so it doesn't come out perfectly clean, but it will stay in pieces. 

    2 replies

    We always called it "Goofy Cake" when I was little, and a recipe book I got later named it "Cockeyed Cake". In the 1970's I worked in a school lunchroom and this cake recipe was the only chocolate cake that was ever served on the lunch menu. The kids loved it! It can also be made with toasted carob powder instead of chocolate.

    1 reply

    Thank you very much for this recipe, I love that it is so quick to make! I've used it several times, and quite often without chocolate : I then add poppy seeds or flour to compensate, and instead of warm water I use rose water, lemon juice, buttermilk, whatever I have in hand. It's always moist and delicious, perfect quicky for tea time :)

    1 reply

    do you know what the measurements are in uk please? your measurements are in cups and we use pounds/ounzes or grammes.

    2 replies

    cup measurements are even different between countries..UL is the same as Australia. Here is a bunch of measurements I put together..getting baking recipes off the internet can be tricky if you don't know how to work the measures out!

    1 cup = 16 tablespoons
    ¾ cup = 12 tablespoons
    ½ cup = 8 tablespoons
    ¼ cup = 4 tablespoons
    2 thirds cup = 10 tablespoons + 2 teaspoons
    3 eighths cup = 6 tablespoons
    1 eighth cup = 2 tablespoons
    1 sixth cup = 2 tablespoons + 2 teaspoons
    1 sixteenth cup = 1 tablespoon
    2 cups = 1 pint
    2 pints = 1 quart
    1 quart = 4 cups
    3 teaspoons = 1 tablespoon
    48 teaspoons = 1 cup
    1 pinch = less than 1 eighth teaspoon
    1 dash = 3 drops to ½ teaspoons
    2 tablespoons = 1 oz
    1 cup (AUS) = 250mls
    1 tablespoon (AUS) = 20mls
    1 teaspoon (AUS) = 5mls
    1 cup (USA) = 237mls
    1 tablespoon (USA) = 15mls
    ½ cup (USA) = 118mls
    1 teaspoon (USA) = 5mls
    1 pound (USA) = 454g
    454 grams = 16oz
    1 kilo = 2.2 lbs
    1oz = 28.5 grams
    3oz = 85 grams
    stick of butter = 113grams

    Hi, Unfortunately I don't and don't have a scale. You could try using the conversions here:

    I hope it works out!

    I'm making this for a friend and i am confused about the cold water part
    can you please explain it for me

    1 reply

    Do you need to grease the pan first?  Does the baked cake stick to the pan at all?  Not a big deal if it does, of course, just wondering.

    1 reply