Total Time
40mins
Prep 10 mins
Cook 30 mins

I developed this recipe after trying many others - it is very rich and delicious!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Sift dry ingredients into 8" square or 9" round baking pan.
  3. Mix liquids (except vinegar) and whisk into dry.
  4. When batter is smooth, add vinegar and stir quickly, until it is evenly distributed.
  5. Put it in the oven, don't let it stand around (that has something to do with the vinegar) Bake for 25-30 minutes or longer until done.
  6. This cake is great served with soya cream or vegan ice cream.

Reviews

(8)
Most Helpful

I was skeptical but needed to make a vegan birthday cake. This was actually very good. I found the mixing of the batter in the pan a little challenging since it thickens so much, and I discourage trying to line the pan with parchment (as I did) because of the mixing process, but a very good recipe. I used yuzu vinegar from O Olive Oil which was an outstanding substitution.

Gfron1 November 15, 2008

This turned out great,I followed the recipe just as written!

pavut November 14, 2008

This was great. Very moist. I used canola oil and chocolate rice milk and didn't add the nuts to make this friendly to people with dairy, egg, soy, and nut allergies. I made cupcakes and took them to a school function - they were a big hit with the kids.

Chef SJ #2 September 09, 2007

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