-
-
My review
Vegan Chocolate Cake
Angel
"This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 275Original recipe yields 8 servings (1 - 9x5 inch loaf pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 738882 Ratings
-
-
-
-
-
Most helpful positive review
1/14/2007
Fantastic cake! I didn't tell anyone that it was vegan so they wouldn't prejudge the cake. They loved it and were shocked to know it was vegan! Simple recipe to make, relatively cheap ingredien...
Most helpful critical review
12/12/2008
Try using Balsamic Vinegar instead when you are doing something with chocolate. I would even use a tablespoon instead of a teaspoon. Not many people know that Chocolate and Balsamic were meant t...
Most helpful
Most positive
Least positive
Newest
1/14/2007
Fantastic cake! I didn't tell anyone that it was vegan so they wouldn't prejudge the cake. They loved it and were shocked to know it was vegan! Simple recipe to make, relatively cheap ingredien...
1/4/2007
I made this cake last night and it was wonderful. I replaced the white sugar for 3/4 cup of honey, used WW flour and used applesause for the oil.
12/12/2008
Try using Balsamic Vinegar instead when you are doing something with chocolate. I would even use a tablespoon instead of a teaspoon. Not many people know that Chocolate and Balsamic were meant t...
8/21/2002
This cake was deeee-licious. I've found that if you make it the day before you want to eat it, it is even better. (it actually seems a little more moist when it is not REALLY fresh). I have a...
3/23/2008
This cake is wonderfull! Moist and delicious! I doubled this recipe and made two 9" square layers for a two layer cake. I followed the recipe exactly otherwise. I noticed the batter seemed kind...
6/6/2006
This cake turns out very well--not too dry, not too dense, and with enough chocolate taste. I make it often for my coworkers and they keep requesting it again and again. They are always surpri...
2/5/2003
I make a recipe similar to this very often. It makes a very moist and delicious cake or cupcakes, and is easily doubled for a 13X9 pan. In my recipe, I use 3/8 C oil and substitute 1 1/2 TBS l...
10/19/2000
My daughter is allergic to milk, so I made this for her birthday. I made it into cupcakes and threw in some dairy free chocolate chips and they were awesome.
9/14/2005
um, this is the best cake I've ever made! I doubled the recipes, added a lil' extra baking soda and vinegar and presto! DON'T overcook this! I don't know why someone said this was dry. cake's ar...