good recipe. doubled baking soda and got a good rise. (i made cupcakes not a cake.) thought the flavor and texture were nice-- like non-vegan. but it wasn't as chocolately as i imagined it would be. (even with the switch of using basalmic instead of cider vinegar.) the flavor was more like red velvet than a standard chocolate cake.
I only made the cake, not the frosting, using another one instead that wasn't chocolate. This was an ok cake, and easy, too! It really didn't taste like it was "missing" anything. My vegan friends were fairly impressed, the only suggestion being that maybe more oil would make the texture better. I wasn't blown away, but I will try it again.
Wow! I have never made a vegan cake before so I tried this one because it had the most reviews. It tasted so good. I cut back the sugar a little because my sister-in-law who i made it for likes things a little less sweet. I used about 1/2 coffe and the other half almond milk. I used SMBcoffee's advice and upped the baking soda (by twice as much because I was paranoid = p) I also baked them in 6" round cake pans (I make 1 1/2 times the recipe because I didn't think it was going to be enough, but I had extra. 1 1/2 would probably be good for two 9" or 8" round pans). They puffed up a lot in the middle at first and then when I took them out of the oven, the middles sunk to be the same level as the rest of the cake. Just beware that this cake is hard to tort, If you are trying to do that. Frosting was perfect. Thanks so much.
Love this recipe! I used balsamaic vinegar instead of cider (which I didn't have) after trying a balamic dark chocolate truffle this summer I thought it would work and this turned out amazing. The icing was delicious as well and matches the cake perfectly. Also made a chocolate buttercream icing for my husband who does not like peanut butter and he was a big fan! Will be making this again and again - thanks!
I make this cake constantly and people always want the recipe after, especially when they realize that you don't need eggs for it! Two tips: 1. You can make this cake with all whole wheat flour and it still doesn't get heavy and too dense! I've done it lots of times. People have no idea. 2. It's absolutely delicious if you flavor it Ã¡ la "Mayan Chocolate": add 1 teaspoon cinnamon, 1 teaspoon ground chili, and 1 teaspoon allspice. Yum!
I make this cake all of the time, it is the best cake I have ever eaten and I serve it to Omnis (I am a vegan) and they can't believe it has no eggs or milk in it and it tastes so good. I have sucessfully made this cake with half oil and half applesauce and used Splenda for part of the sugar in the recipe. I got the recipe from an issue of Vegetarian Times.
I baked this in a bundt pan for my vegan stepson and baked a second cake for everyone else. As it turned out, this was the one the whole family preferred! You can't tell it's vegan.
love this cake. my non-vegan friends always ask me to bake the "vegan chocolate cake." :)
recently - i tried making it with water instead of coffee. i liked it better that way. but, both ways - it is marvelous!!
the icing is better than i thought it would be - but i've also used other icings - depending on what i have on hand.
fantastic recipe - thanks!
update: i just tried another variation. use one, mashed ripe avocado in place of the oil. came out just as good as ever. :) and it felt better eating them for breakfast.
This was easy and delicious! I used coconut oil which altered the flavor, but in a very good way if you ask me. I didn't have peanut butter or chocolate on hand, so I used cocoa powder and pecan meal in my frosting approximation. I'll definitely be trying it again when I have the correct icing ingredients on hand!
Great recipe!! Moist, wonderfully rich!