Total Time
35mins
Prep 10 mins
Cook 25 mins

Vegan Chocolate Cake

Directions

  1. Preheat oven to 350 degrees.
  2. Oil two 8" round cake pans or 12 cupcake tins; set aside.
  3. Whisk together dry ingredients in a large mixing bowl; set aside.
  4. Combine wet ingredients in a blender container, and blend until very smooth.
  5. Add wet ingredients to dry ingredients, and stir to combine.
  6. Pour batter into prepared pans.
  7. Bake 20 to 25 minutes for cakes, 15 to 20 minutes for cupcakes, until a toothpick inserted in the middle of the cake or cupcake emerges clean.
  8. Cool slightly before turning onto a wire rack.
  9. Top with fruit-only raspberry preserves, Easy Chocolate Glaze, or White Frosting.

Reviews

(1)
Most Helpful

This is a whole lot better than it sounds! I loved it so much. I'm so glad you made it so vegans can eat it because since my mom is one, it helped that i could cook her something that really tasted great!

sugar&spice #2 May 15, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a