Vegan Chocolate Cake

    (866)
    1 hour

    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.


    726 people made this

    Ingredients
    Serves: 8 

    • 1 1/2 cups plain flour
    • 1 cup white sugar
    • 1/4 cup cocoa
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/3 cup (75ml) vegetable oil
    • 1 teaspoon (5ml) vanilla essence
    • 1 teaspoon (5ml) distilled white vinegar
    • 1 cup (250ml) water

    Directions
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C. Lightly grease one 23cmx13cm loaf pan.
    2. Sift together the flour, sugar, cocoa, baking soda and salt into a bowl. Add the oil, vanilla, vinegar and water. Mix together until smooth.
    3. Pour into prepared pan and bake in preheated oven for 45 minutes. Remove from oven and allow to cool.
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    Reviews and ratings
    Global ratings:
    (866)

    Reviews in English (723)

    by
    744

    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!  -  14 Jan 2007  (Review from Allrecipes US | Canada)

    by
    595

    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.  -  04 Jan 2007  (Review from Allrecipes US | Canada)

    by
    279

    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)  -  21 Aug 2002  (Review from Allrecipes US | Canada)

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