This easy, rich Vegan Chocolate Cake will blow you away. It's the perfect recipe to make with kids, because it's all done right in the pan. Also, since it contains no eggs, nuts or dairy, it's perfect for parties where some of the guests suffer from allergies. Also, you'll note that there's no need to grease or flour your baking dish - the cake will magically take care of it for you!
This recipe was actually developed by a friend of my Grandmother's during World War II. Due to rationing, many home cooks needed to figure out a way to bake delicious desserts without using dairy or eggs, because they were in short supply.
These women came up with a variety of fantastic tricks for keeping cakes fluffy and moist without using eggs, but vinegar was the best trick.
At first the idea of putting vinegar in a cake might sound odd. But I promise the vinegar flavour bakes out of the cake completely! What it leaves behind is a magical reaction between the rest of the ingredients that will make this cake more moist and light than any cake you've ever tried before.
I guarantee after making this recipe once, you'll never reach for a boxed cake again. Because of the way this cake is mixed (in the pan you cook it in!), it largely eliminates the risk of over-beating. And by using vinegar instead of eggs, it actually creates a much more form of leavening that will leave you with a stunning, evenly-raised cake. No worries about having one side of the cake higher than the other! Even if you aren't a vegan, you may decide never to use eggs in cake baking ever again.
This recipe is also:
Best Easy Vegan Chocolate Cake
Preheat Oven to 350°F (176 C)
2 1/4 c. sifted flour
1 1/2 c. sugar
2 teaspoons baking soda
3/4 teaspoons baking powder
1/2 c. cocoa powder
1 teaspoon salt
3/4 cups canola oil or melted vegan butter
2 teaspoons vinegar
1 1/2 c. cold water
2 teaspoons vanilla
1. Sift dry ingredients into a 9x13 inch pan
2. Make a "well" (slightly depressed area) in the centre of the dry ingredients
3. Pour in oil, water, vinegar, and vanilla
4. Stir with a fork, beginning at the "well" in the centre of the dry ingredients and working outwards, being sure to incorporate all the dry ingredients.
5. Bake at 350 degrees fahrenheit for 30 minutes, or until toothpick inserted in the middle comes out clean.
1/2 cup vegan butter
1/2 cup cocoa powder
1 teaspoon vanilla
1/3 cup soy milk or other dairy milk alternative
1 pound powdered sugar
1. Melt butter, cocoa powder, vanilla and soy milk until just simmering
2. Remove from heat and allow to cool slightly
3. Slowly add 1 pound of powdered sugar, beating well.
4. Frost cake while still warm and sprinkle with walnut pieces, if desired
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