Vegan Chocolate Cake

Vegan Chocolate Cake

561
Sue 0

"This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts."

Ingredients 1 h {{adjustedServings}} servings 275 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
  2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
Tips & Tricks
Chocolate Cake in a Slow Cooker

Bake a cake in the slow cooker? You bet!

Chocolate Chip Cookie Dough Cupcake

See how to make the best cupcake ever!

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 561

  1. 657 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
KADart05
1/14/2007

Fantastic cake! I didn't tell anyone that it was vegan so they wouldn't prejudge the cake. They loved it and were shocked to know it was vegan! Simple recipe to make, relatively cheap ingredients...this one is a keeper. I used a 1/2 cup of cocoa instead of the listed 1/4 cup and baked it in a 9" circle cake pan that I lined with parchment paper and dusted with flour. It took about 35 minutes to fully cook. For a vegan 'buttercream' frosting I mixed together 1/4 cup softened margerine, 1/2 tsp vanilla, 1 1/2 cups powdered sugar, and about half a tablespoon soymilk or enough to make the consistensy spreadable. Hope this helps someone! Happy Baking!

ginny1647
1/4/2007

I made this cake last night and it was wonderful. I replaced the white sugar for 3/4 cup of honey, used WW flour and used applesause for the oil.

Amber Waite
4/30/2003

This cake was deeee-licious. I've found that if you make it the day before you want to eat it, it is even better. (it actually seems a little more moist when it is not REALLY fresh). I have also taken the advice of another reviewer and made this cake without the cocoa, adding 2 mashed bananas and replacing the vanilla with banana extract. It turned out like banana bread and was fantastic frosted with banana frosting(1 cup powdered beet sugar, 1 tsp banana extract, 1/4 cup margerine and 1 tbsp. soy milk beaten until smooth and fluffy)