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Easy Vegan Chocolate Cake

What you need: 

3 cups flour
2 cups sugar
6 tablespoons cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla

What you do: 

1. Preheat oven to 350 degrees F.
2. Thoroughly mix dry ingredients first (flour, sugar, cocoa powder, baking soda, and salt).
3. Mix in wet ingredients (water, vegetable oil, vinegar, and vanilla). Continue mixing until you obtain an even batter (no lumps).
4. Pour into a cake pan and bake for approximately 40 minutes.
I recommend topping the cake with Chocolate Frosting by Sarah.

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 


Mmmmm! Delicious. I brewed two cups of coffee and completely replaced the water with that, then added peppermint extract to a ollllllld frosting recipe I veganized. Can we say peppermint mocha cake? Yum! I rated it four stars, though, because when I tried to layer two 9" cakes, the top one split into thirds. Oops! It's not pretty, but it's still yummy. =)


let me start by saying that i am a health freak and NEVER eat cake unless it's totally worth it - and this cake is WORTH IT. it almost tastes like it has chocolate pudding in it. I live in the deep south and none of my family is even close to being vegan - and they loved it! they never love my cakes!

-it did crumble a little though, but that was only because i was excited and took it out of the oven before it was time.


THIS IS THE BEST!!!!! I have made it about 5 times and each time it was irrestible.  I have used white and chocolate icing and it even taste good with no icing.  The non vegans loved it too.  Super moist and fluffy this is a keeper. two thumbs up :)


This is one of the best cakes ever!!! When I make it (I have made it too many times to count) I use two round cake pans and make a layered cake. I use a chocolate pudding as topping and filling, or I used canned cherry topping as topping and filling OR I use cherry filling in the middle and chocolate pudding on top! I have made this for many occasions and all non vegans absolutely LOVE this cake! I have one person that wants it every chance he can get and I even made three of them for a big work party and it was a huge hit! I will continue to use this recipe over and over.


This was good and everyone loved it even the none vegans!!!!! Going in the permanent files 2 thumbs up. ;D


Very good! It wasn't as chocolatey as I was hoping though so I addedsome chocolate chips.


I would like to make this cake for Thanksgiving dinner.  However, I live at nearly 10,000 feet.  Has anyone baked this at high altitude?  If so, did you need to make any recipe adjustments?


This cake had a really good, chocolatey flavor and was much lighter than other vegan cakes I've made. On the down side, it was incredibly crumbly, which made it rather a pain to frost. It could have been a touch moister, but was--all things being equal--quite tasty...and easy.


I'm wondering - has anyone tried this with Stevia instead of sugar?

2 cups of sugar is ~1500 calories! Stevia has no calories (and I use it in all my drinks now) and I've been thinking about trying it out w/ food. If no one has - I'll totally do it and let everyone know how it came out!

Ok I did some math, these are the ingredients that have noteable calories:

Food Name      Cals    Fat  Carb  Prot
Flour          1365    4    286    39
Sugar          1548    0    400    0
Cocoa powder    74      4    18    6
Vegetable oil  1445    164  0      0
Total          8864    172  704    45

What I'm thinking - is 1548 (15%) of calories can be dropped using the Stevia. Also - I'm a big fan of using babyfood applesauce in exchange for Oil in cakes/etc. I've never had a cake come out dry doing that. So that's another 16% of calories, which is 31% of calories. (not to mention almost all the fat.....). Or maybe using just 1/3 cup of oil and the rest apple sauce to kind of meet in the middle.

I dunno, I'm bored at work hahah

p.s. Using coffee sounds like an incredibly intense and great idea.


I just wanted to add that you can make this cake in the actual cake tin by putting the dry ingredients in first and then mixing the wet ingredients together (I use hot coffee as well instead of water) until a smooth batter is formed - it saves the washing up!. If you then add the vinegar you can ensure it's mixed thoroughly because you will see the white swirls where it reacts with the baking soda, you just keep stirring until these are gone and this helps with the rising of the cake (which is v yummy). ;D



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