Moist Vegan Chocolate Cake

Total Time
50mins
Prep
15 mins
Cook
35 mins

No baker would make a cake for our wedding once they learned of my husband's food allergies, so I had to do it myself! I made faux bottom layers, and used this recipe for the top layer of the cake. Super moist and delicious with icing! Adapted from The Egg-Free, Milk-Free, Wheat-Free Cookbook. Try Hershey's Special Dark Cocoa for an even more satisfying cake.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Combine the flour, cocoa, and baking soda. Set aside.
  3. In a large mixing bowl, cream together the sugar and margarine.
  4. Add the boiling water and mix for 1 minute.
  5. Combine the egg substitute powder and 4 tablespoons water and mix for 1 minute.
  6. Add the vanilla and mix 1 minute more.
  7. Pour into a 10x13" glass baking pan.
  8. Bake 35 minutes or until a toothpick comes out clean.