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

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

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.

33 People Made This Project!

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742 Discussions

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AgostinoC6

9 days ago

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

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erikwestrup

22 days ago

Metric units!

# Cake Ingredients
3dl flour
2.4 dl sugar
0.7 dl unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
2.4 dl warm water
1 tsp vanilla extract
0.7 dl vegetable oil
1 tsp distilled white or apple cider vinegar

# Chocolate Glaze
1.2 dl sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

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.

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Richiiaardmisccold.

Reply 4 months ago

I still think about this response years later.

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Lsweeney93

Tip 8 months ago

Made it for Halloween and was delicious!

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SharonN47

9 months ago

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

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JessicaW190

10 months ago

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

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EvaM82

11 months 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

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naynay89

1 year 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.

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Stroehler

1 year 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!

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Stroehler

1 year ago

has anyone found a gluten free work around?

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TrinsMom

1 year ago

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

4 replies
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UsallTrinsMom

Reply 1 year ago

Hi TrinsMom,

Apologies for the late reponse... I only just came across this recipe and your comments.

The
reason you could taste the baking soda is because it hadn't been
neutralised in your cake mixture. Baking soda is alkaline, and you need
something acidic to take away its taste. The vinegar will do some of
that but as it's quite a lot of baking soda, I think it needs more
acidic ingredients to take away the yucky soda taste.

This recipe
calls for 1/3 cocoa powder --- that's quite a lot, and I think the
purpose of the cocoa powder is to neutralise the baking soda. So the
choice of cocoa powder will make a big difference: Natural cocoa
powders are acidic. You might have used an alkalised cocoa powder
(these tend to be darker in colour, and tend to smell more fragrant)
which wouldn't neutralise the baking soda.

From experience,
recipes with baking soda work really well with natural cocoa powder, and
alkalised cocoa powders tend to work better in recipes with baking
powder.

Hope this helps! It's definitely worth trying again with a different cocoa.

L :)

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UsallTrinsMom

Reply 1 year ago

Hi TrinsMom,

Apologies for the late reponse... I only just came across this recipe and your comments.

The
reason you could taste the baking soda is because it hadn't been
neutralised in your cake mixture. Baking soda is alkaline, and you need
something acidic to take away its taste. The vinegar will do some of
that but as it's quite a lot of baking soda, I think it needs more
acidic ingredients to take away the yucky soda taste.

This recipe
calls for 1/3 cocoa powder --- that's quite a lot, and I think the
purpose of the cocoa powder is to neutralise the baking soda. So the
choice of cocoa powder will make a big difference: Natural cocoa
powders are acidic. You might have used an alkalised cocoa powder
(these tend to be darker in colour, and tend to smell more fragrant)
which wouldn't neutralise the baking soda.

From experience,
recipes with baking soda work really well with natural cocoa powder, and
alkalised cocoa powders tend to work better in recipes with baking
powder.

Hope this helps! It's definitely worth trying again with a different cocoa.

L :)

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LynneT16TrinsMom

Reply 1 year ago

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 :)

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MaeveyLynneT16

Reply 1 year ago

The way you did it was exactly the way I did it. Lol.

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Maevey

1 year ago

Would this also count as an allergen free cake? I'm allergic to dairy and egg.

2 replies
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KateF33Maevey

Reply 1 year ago

It's worth you remembering that any and all VEGAN recipes will be free from eggs and dairy products.... vegan would be a good lifestyle for you given your allergies!

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DewiM1Maevey

Reply 1 year ago

Yes this cake is dairy and egg free but it's not gluten free.