Deep Chocolate Vegan Cake

"Delicious chocolate cake from one of the Moosewood cookbooks. If my kids like it, I know it's good!"
 
Download
photo by Chickee photo by Chickee
photo by Chickee
photo by Chickee photo by Chickee
Ready In:
55mins
Ingredients:
14
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375.
  • Oil an 8" square or round pan and dust with sifted cocoa.
  • Sift flour, cocoa, soda, salt and sugar.
  • In another bowl mix oil, water and vanilla.
  • Pour liquid into dry and mix till smooth.
  • Add vinegar and stir briefly.
  • Without wasting time, pour batter into pan and bake 25-30 minutes.
  • For frosting: melt chocolate in heavy pan on medium heat.
  • Beat together peanut butter, water& vanilla.
  • Beat in sugar then add melted chocolate.
  • Beat till smooth.
  • Spread on cooled cake.

Questions & Replies

  1. The recipe calls for unsweetened chocolate but chocolate is not vegan, it has milk in it? Is it an error or what can I use instead?
     
Advertisement

Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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!
     
  5. 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 á la "Mayan Chocolate": add 1 teaspoon cinnamon, 1 teaspoon ground chili, and 1 teaspoon allspice. Yum!
     
Advertisement

Tweaks

  1. love this cake. my non-vegan friends always ask me to bake the "vegan chocolate cake." :)<br/>recently - i tried making it with water instead of coffee. i liked it better that way. but, both ways - it is marvelous!!<br/>the icing is better than i thought it would be - but i've also used other icings - depending on what i have on hand. <br/>fantastic recipe - thanks!<br/><br/>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.
     
  2. 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!
     
  3. This was so yummy! I made a few changes... instead of white flour I used a combination of spelt and buckwheat. Instead of sugar, I used dates, which I had soaked in the coffee. I added a little bit of honey to sweeten up the batter. In past experience, I've learned that the batter should be slightly sweeter because once it's baked, it loses some of it's sweetness for some reason. Thanks so much for sharing, I will be making this again in the future!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes