Reviews for Vegan Chocolate Cake
Loved it! I was looking for a low-cholesterol dessert recipe and this was perfect. I turned it into cupcakes and baked them for about 15 minutes. Add some vanilla cream cheese frosting, and they're good to go!
This recipe is so great that I made it twice in a 3-day period after finding it. The first time, I substituted coffee for the water and followed the rest of the recipe. The second time, I used half brown sugar, added an extra tsp vanilla, and substituted vanilla soy for the water. I added the vinegar to the soy milk first to make a sort of soy-buttermilk. I also added 2 tsp powdered espresso. Finally, I used olive oil because it was all I had on hand. I preferred the recipe with alterations better, but the basic recipe was still 5-stars. I think it would be even better using vegan margarine in place of the oil!
Not half bad! It smelled a little weird while it was baking, but it didn't taste at all strange or vegan when it was done. In fact, it was a very plain, regular chocolate cake. Maybe next time I'll add vanilla to it and some chocolate chips. :)
WOW! Thanks for the great recipe. I added some vegan chocolate chips to the mix and it was wonderful. I have used almond milk and cold coffee in place of the water and loved it both ways. I live at 7000 feet elevation and this cake did not even fall in the middle (as many do), partly because I used my "NO FALL" trick: turn off the oven a few minutes before the cake is done baking, then leave the cake inside with the oven door cracked for 30 minutes or so. This helps ease the cake into the world without getting a shock from the room temperature air and collapsing. Also, in response to the comment that using white sugar is not vegan...I always use turbinado sugar (sugar in the raw) instead of white sugar, and I find that it turns out great. Turbinado is never filtered through bone meal, so it is always vegan.
excellent recipe. My 11 year old said he prefers this cake to regular cake. I made this recipe for a work event as well as a regular chocolate cake, and the vegan cake was gone first! One recommendation I would make is to use agave syrup instead of sugar in both the cake and any frosting. Substitute 3/4 cup agave syrup = 1 cup sugar. Reduce other liquid by 1/4 cup.
Made this as a dessert for a vegan friend I was hosting. This cake was delicious. I used a reviewer's suggestion of replacing applesauce (cinnamon flavored) for oil, adding cayenne pepper, part whole wheat flour and balsamic vinegar. The cake was not as moist (will play with portions for applesauce, water, etc.) and had more of a bread consistency. Served with fresh fruit (for the vegan) and whip cream. Next day had a slice as a snack with peanut butter and Nutella. Very good. Will make again and play more with the cayenne pepper.
Although quite dense, this is a very good - eggless/dariyless - recipe for chocolate cake. I added 3 tbsp. + 1 tsp. of dark, brewed espresso coffee and reduced water content by 3 tbsp. (still equals 1 c. of total liquid). I also added about 3 tbsp. of course chopped almonds. I recommend this recipe and will certainly make it again. Enjoy with a big glass of soy milk!
I made this recipe last year for my son's birthday because he's allergic to milk and eggs and it was a hit! It's extremely moist and yummy! I will be making again tonight for his 2nd birthday and I'm sure many more birthdays to come!
I am not vegan, but had a craving for chocolate and no dairy products in my fridge. I will not make a different chocolate cake again. Loved it!
I made this recipe for a sabbath potluck. Everyone said that it was to delicious to be vegetarian. They loved it. My family loved it too. My mother in law wants me to make it for mothers day.
I needed to make a cake for a small gathering, but I wanted to use ingredients I already had. Plus, I didn't want a large cake because I didn't want leftovers. This was the PERFECT cake for what I was looking for. The ingredients are staples, it's simple to make and I baked it in an 8x8 pan. I added chocolate chips, but you really don't need to. The cake (which I made the night before I served it) was very moist. I frosted it with 1/2 frosting recipe from the Hershey's Cocoa box. Everyone loved it! No leftovers at all. I'll make this anytime I need a small cake.
Exceptional flavor, perfect moistness, and perfectly light. Definitely recommend.
This is indeed a great recipe. I am not sure if I left a review previously or not, but here it is again. One thing to note (other reviewers also made similar comments), to be truly vegan, the sugar used should not be white/refined. For those that may not be aware, the bright white in commercial sugar is achieved by filtering granules through animal bones (at many factories); for 'ethical' vegans, this would be unacceptable. For those who just want a dairy-less/egg-less cake, then white sugar is fine. I have made this cake numerous times now, and use raw cane sugar (which is slightly brown as it is unrefined) or similar sugar. It imparts great flavor, trace minerals, etc. I have added instant or liquid coffee to the cake and/or the icing, for an extra twist! I use Earth Balance vegan spread (whipped or cubed form) for the icing (separate recipe). The cake is a little denser than what comes from a boxed cake batter, but not quite as dense as a brownie. I use a wire whisk to blend the ingredients and I also sift (after measuring) to remove lumps. Before pouring the batter into the baking dish, you will see bubbles forming - the reaction of the vinegar and baking soda - what makes the cake rise! Great recipe, enjoy! p.s. I am curious how this recipe would come out using Stevia as a sweetener!
very easy and yummy. will make again!
I made this for my son who is a Vegan. It is very moist and tasted great.
I made this cake using 1/2 cup of cocoa powder, and I also added about a cup of melted unsweetened chocolate with a few TBS of sugar, which made my batter really thick. I cooked the cake in a 9" round pan, and it came out moist with excellent chocolate flavor. I dusted it with powdered sugar instead of frosting. I would never guess this is a vegan cake!
This cake is incredibly tasty and moist. I love to bake and try to find heart healthy dessert options that aren't full of butter and eggs. The recipe can be mixed entirely in the pan if you aren't concerned about it sticking. Lovely as cupcakes as well. I'm excited about trying the banana version mentioned in the reviews. My friends compared it to volcano cake and raved about the flavor. No one cared that it's vegan.
SO. GOOD. Moist, flavorful, quick to make, and absolutely delicious. It'll be my go-to cake recipe from now on!
I doubled the recipe and baked in 2 nine inch round pans for 35 minutes. Delish!
Everyone loved these!
-great recipe for cocoa! I doubled it, used coffee for half the water req., and used light brown sugar for half the sugar req. Cooked in 2 bundts, one for a neighbor. Very easy and chocolatey.
These ended up tough and weirdly chewy - made them as in the recipe.
After reading the comments, I bumped the cocoa to 1/2 cup and I used soy milk instead of water. I also used some splenda in place of sugar. More like brownies than cake, but I love it!
Divine. The only thing I changed was to use a 1/2 cup of the cocoa powder, and I also dissolved a teaspoon of instant coffee into the water (to intensify the chocolate flavor). Wonderful cake recipe, will be making this again!
This was so simple to make and very delicious! I'll make it again, even for my non-vegan friends. I used the Vegan Friendly Caramel Buttercream icing recipe, which was fantastic. Chopped pecans on top made it pretty, too!
this recipe worked fantastically. I even misread the temperature for the first forty minutes as being 125 and then boosted up the heat for another 15-20 min. the cake was moist and quite chocolatey. in fairness, i did add some cinamon, was scant with the oil and only roughly measured the rest. Also used self-rising flour and unrefined sugar. VERY rich though; best with some fresh strawberries to cut it.
These cupcakes turned out perfectly. They are moist and delicious and turned out better than any non-vegan cupcakes I've ever made. The only issue is you have to wait for these to cool completely before tasting them. While they are still warm they are rather dense and gummy. Shame on me for not being able to wait!
This was a big hit with my vegan and non-vegan friends! I used a thicker version of 'Chocolate Sauce' submitted by: sal to the top of the cake with some fresh raspberries...yummmmmmm-y!
I am 16 years old and i just became Vegan and have been looking for a good chocolate vegan cake and i just made this one and it is so delicious! you can't even tell theres no lactose in it! and the best thing is my dad can eat it too because he's lactose intolerant
I have to admit I didn't have high hopes for this recipe. I followed but per other reviewers I doubled the cocoa powder and used 2 teaspoons balsamic vinegar instead of distilled white vinegar and I accidentally left out the salt. The recipe made 15 very pretty cupcakes. The tops are very smooth and round. I planning on just scooping out a tiny bit out of the middle and putting in some homemade raspberry jam instead of frosting to save time. I probably will make this again.
This cake was really delicious. I couldn't even tell it was vegan (I made it as a birthday cake for a vegan coworker) and I think this is one recipe that I will be making as it's just as good, if not better, than a "regular" chocolate cake.
I have always had trouble with simple vegan cupcakes. I used this recipe and they are so delicious!! I added 1/4t more baking soda and vinegar after reading other reviews and they rose wonderfully. I also used 3/4c of agave nectar instead of sugar. This will be my go to recipe for chocolate cake or cupcakes. I made 15 smaller sized cupcakes. I could have made 12 big ones. I baked for 21 minutes.
Extremely easy to make and extremely tasty. I put all the dry ingredients in a bowl, made a well in the centre and poured the wet ingredients in. Was mixed in a jiff without using too many implements. I used Hershey's dark choc powder and though only a quarter of cup was used, the cake was dark and beautifully moist. It made 6 reg cupcakes and 12 mini cupcakes. Will definitely make again, especially for people with milk/egg allergies. I also made it to fit my swear tin. For a glaze I used 1tsp coffee, 1 heaped tsp cocoa, 1 tsp and couple of drops oil, a little less than 2 tsp hot water and 1/2 cup powdered sugar. Had a slightly bitter, not overpoweringly sweet taste. Went very well.
I adore this recipe!!! I have made it scads of time as is in cup cake or layer cake formats. with raspberry vinegar in place of white...and recently started playing with it by removing the cocoa and adding more flour for a vanilla cake (which worked) so will try a spice cake, or maybe even a carrot cake next... but this December I tried two different uses for the chocolate cake, i made a yule log by making a very thin cake in a sheet pan lined with parchment (worked well) AND I made RUM BALLS!!!!!!!!! worked better than i expected...mashed up a baked cake in my mixer added just enough rum to form into balls and rolled in sugar crystals...so folks if you love run balls but have dietary restrictions, this works!
Wonderful cake! I made two of these in a 9 inch circular pan and reduced the baking time due to the different size and shape pan. Used mostly apple sauce in place of oil with just a small splash of olive oil (didn't have vegetable oil on hand). Tastes wonderful and holds together beautifully. Not crumbly, wonderful flavor, and moist. I followed the advise of someone here, making the complete cake a day before serving and refrigerating it overnight to let the flavors settle. Highly recommended cake, thank you for the recipe! PS: For those worried that white sugar is not vegan, there are white sugars made specifically for vegans. More expensive but animal friendly! :)
Took another person's advise and used balsamic vinegar. Baked in extra-large muffin tin for 25 minutes. It looks great (perfect cake fluff), but it's really super bland. Peanut butter icing helps the blandness somewhat, but it needs a lot more help than just icing. I like the attempt (yay vegan!), but I won't make this recipe again. Sorry.
Really is the tastiest vegan cake! No one believed it was vegan. Very soft and moist!!! Will definitely do this recipe every time I’m in the mood for cake!
Very good. I will add Cinnamon next time.
This recipe is a good vegan alternative, and a good base for other cakes. I found it quite dry, and have since formulated my own recipe for a moister, more chocolatey vegan chocolate cake, but my vegan friend loves this recipe all the same. I think it might work better if an egg subsitute was added, or real chocolate was used instead of cocoa powder.
YUM!!! I substituted the cup of sugar with 1/2 cup of agave nectar. was a HUGE HIT.
Made this tonight. Awesome awesome recipe. Will make again and again. Thanks!
this cake is great! it goes great w/ strawberries but i dont think icing would tast to good w/ it. I didn't have any problems with it sticking to the pan or being crumbly. i'll definetly make this again!
These cupcakes are amazing! extremely moist and light. Adding a bit of coffee makes a WORLD of difference and enhances the chocolate flavor to perfection! I'm making these for my sister's wedding and I'm sure they'll be a hit!
I tried this cake because I didn't have any eggs and wanted something chocolaty and sweet. I substituted the vegetable oil with mashed banana to make the recipe healthier and baked it as described in a loaf pan. This turned out great! A nice chocolaty banana bread. Adding chocolate or peanut butter chips or nuts would make it even better. I definitely recommend trying this recipe for a simple healthy treat.
Delicious! We aren't actually vegan but looking for a baby friendly (egg and dairy free) cake for my daughter's first birthday. This is definitely the one. It's perfect! I used 1/2 cup cocoa instead of 1/4 cup and added a splash more water as it got a little stiff. I also used Extra Virgin Olive Oil instead of Vegetable because that is all we keep in our house. Once again, delicious! Thanks!! Now I need a Vegan White Cake Recipe ... hmmm ...
I was looking for a recipe for my daughter who is allergic to eggs and dairy. She never had cake at family gatherings, and I felt horrible! This cake fits the bill for those in need of a cake with out allergens. To those who are gluten sesitive, I'm sure you could try the gluten -free cake flour. Over all this is a keeper! I also agree with those that posted the cake really is better the second day. Also I made this a lemon Cake by omitting the cocoa powder, and using vanilla, and lemon zest and the juice of one lemon, I used a powder sugar and lemon juice glaze for the frosting, it was yummy !
It was very dry. If I were to make this again, I'll either add more water or add a little applesauce to make it more moist.
Turned out great. LOVED IT!
Excellent cake. Very rich and moist. I also added 1tsp chocolate extract and 2Tbs of honey.
We have several food sensitivities in our family so we have to stay away from conveniently packaged processed sweets. This cake is my family's number #1 requested treat. It works well with gluten-free flour. I add 1 tsp. of xanthum gum when working with gluten-free flour. I also add 1-2 tbsp. almond butter to make this cake more moist. Our favorite!
This cake is so amazing: light, fluffy and moist. I made it as cupcakes thinking, "I'll just make mini cakes so I'll have little bite-size servings." Well, I guess that only works if you don't pop three in your mouth in a row :) Oh well. If you do opt for cupcakes, I'd recommend greasing well and flouring, or using cupcake wrappers. Mine did stick to the pan and were difficult to get out, but they still baked well and didn't burn. Will definitely make this again. I'd like to find a way to make it more chocolaty for when I really need a "fix."
My vegan roomie loved it and she loved me for it! I served it with raspberry preserves, really delicious! Just a little dense, but moist and good nonetheless.
Makes a great cupcake, although I made a lot of mods before ever trying the original recipe. Used all Spelt Flour, Brown Sugar, Balsamic vinegar, half coconut oil/half applesauce instead of veg oil and Coconut milk instead of water. Really good with cream cheese frosting! (Although not so vegan anymore!)
I am a professional, old school butter baker and I certainly could not imagine baking cake without eggs. But I needed a vegan recipe for cupcakes. This recipe stunned me! It was easy, inexpensive, they raised beautifully. They tasted identical to the deliciously dark recipe on the Hershey's cocoa box. I think I may just make this my official chocolate cake for my shop. I did use Hershey's dark cocoa (I doubled the amount though ). I used hot coffee instead of water. This worked. I made a simple peanut butter icing with shortening and margarine and powdered sugar. I drizzled them with dark chocolate and sprinkled with crushed peanuts.
I used this recipe for cupcakes, and they turned out perfectly. Just this week I've made them three times already. I'm not vegan, but I prefer these to my normal chocolate cake recipe.
I just made 1 serving of this to test it. I recently started eating vegan and my mom was disappointed that I wouldn't be eating a nasty artificial boxed cake mix at Mother's Day, so I wanted to find a recipe so good that she would have to overlook its vegan-ness. Found it right here; deliciously moist and incredibly flavorful. Would never know it was vegan if I hadn't made it myself. I used whole wheat flour to make it healthier and brown sugar because I had no white, and I doubled the cocoa powder because I like my chocolate really intense. The results were nothing short of perfection. All I need to do now is find the right icing recipe. Can't wait to make this cake for my family on Mother's Day!
Very tasty! Never had vegan chocolae cake before!
Followed the recipe exactly, very easy to make. The cake got rave reviews from family and friends! Light and moist. I've made it a few times. Once topped with a chocolate-orange glaze and other times I've simply dusted it with confectioners sugar.
Everyone loved the cupcakes. Big thanks to you!!!!! :] Fantastic.
Went over very well! I did substitute 3/4 cup honey for the sugar, to be on the safe side.
this is a copy of crazy cake.
This cake is delicious, especially for a vegan recipe. It gets five stars because it is very good and vegan. There are other cake recipes I like better, but they are not vegan. The second time I made this recipe I added an extra 1/4 cup cocoa, about 1/2 cup chocolate chips and 1/2 cup chopped walnuts. We like this much better.
Amazing! Our son is allergic to eggs, so gave this recipe a shot. Super easy and delicious!! EVERYONE loved them and asked for the recipe, and were shocked that they were vegan. We made as cupcakes (bake for 25 min)
So easy and delicious.
Perfect! I am not a vegan and these do not taste vegan. I added a little extra: cocoa, baking soda and vinegar (as suggested as others) also added chocolate chips for an extra yum factor. I made vegan because I was worried because my daughter loves the batter and it's not safe to eat raw eggs. This recipe was perfect in all it's forms, I even ate the batter.
My friends son is allergic to dairy, eggs and nuts and he and their whole family loved these - my husband on the other hand who is used to my German cake recipes with lots of eggs and butter did not enjoy them.
From all of the rave reviews I expected some darned good chocolate cake. What I got was a chocolatey-cake like thing. I'm wondering if revamping it a bit - adding chocolate soy milk instead of water, a very dark cocoa powder, and some vegan chocolate chips might add some depth. So far, not overly impressed.
Easy and delicious! Recipe needs to be doubled to make 12 cupcakes. I will try to make it with raw sugar or honey rather than white sugar next time to make it "truly vegan". Replaced white flour with whole wheat flour and white vinegar with balsamic vinegar.
Great recipe!! really very moist and taste great.. I used this recipe to make cupcakes, added only 1 tsp cinnamon with the cocoa powder. I highly recommend this one, it's great
Stellar cake! Had to use raw, organic sugar to make sure it hadn't undergone the bone char method to ensure it remained vegan-friendly and used organic balsamic vinegar in place of the distilled white. Added double the cocoa as I'm a chocolate fiend and just a touch of cayenne. Baked in a 9 inch round for 35 minutes. Perfect and lovely. All the omnivores thoroughly enjoyed it even after it was revealed to be a vegan recipe. Very easy and quick to make which puts this recipe on the top list of baking recipes when I'm in a pinch. Made the vegan "butter cream" for this but icing/frosting of any type really isn't necessary at all. Wonderful flavor on its own. Thank you so much for sharing this!
This is the most moist vegan chocolate cake I have ever had. I loved it. However, the next time, I will add some chocolate chips or a little extra sugar to make it a bit sweeter. I am not a fan of icing so I like my cake a bit sweeter. But as a whole this is a wonderful, healthy cake and I cannot believe it isn't made with eggs and butter. I will definitely make this again and again. Thank you so much.
this was awesome. i made these as cupcakes for a vegan friend of mine and he loved them (and so did my non-vegan roommate!). i baked these as 12 large cupcakes at 350 for 20 minutes but i think i could have even baked them for a couple minutes less. i iced them with vegan buttercream and they were very tasty!
This is so good! I altered it a bit and added 1/4 cup extra cocoa powder and vegan, soy-free chocolate chips by Enjoy Life. They were really chocolately and perfectly sweet and did not break apart. I dont usually use white sugar, but for a special occasion, I wouldnt swap it with agave or brown rice syrup as it was just too perfect w/the reg. sugar!~
Leave this to sit overnight and it tastes even better the next day!! An addition of 1/2 teaspoon of cinnamon makes this especially delicious.
Wow what a good cake! I made it into cupcakes, and it gave me 12 medium sized cupcakes. Frosted with caramel frosting from this site that I had leftover from another recipe. They were sooo easy to make. I wanted to make a dessert without using up my eggs, I needed them for tomorrow hehe. The kids and I loved them! Delicious. You could never tell that they were vegan! Thanks a lot for this awesome recipe, I love it!
Gluten-free variation! I substituted ALL of the flour for (1.5 cups) brown rice flour, and the water for (1 cup) rice milk. I also added a half a bag of chocolate chips. I didn't use any frosting, but sprinkled the tops with powdered sugar. I make 12 cupcakes and a tiny cornbread pan. The cupcakes took 25 minutes at 300 degrees, and the small pan took about 10 more minutes. This recipe is amazing! I have to eat virtually dairy free, and I was recently told by my doctor to start cutting wheat. I had written off chocolate cake altogether, but this is fantastic! The brown rice flour adds a hint of grittiness and nuttiness, but it's not overwhelming or bad at all. I chose that flour for it's dry and crumbly properties since I heard the cake was so moist. It worked perfect!
Yum!!! I replaced the oil with unsweetened applesauce, the sugar with splenda and white flour with whole-wheat. Soooooooo good! Even my brother liked it, and he runs away from any of my "yukky vegan food".
Not a bad cupcake, but was not my or my husband's favorite. I will admit that we are very picky about sweets. We felt the oil gave it a funny aftertaste. It was a little crumbly and my husband thought it lacked chocolate/sweetness. If you use a good frosting, it makes it much better.
Better than expected. I was really stuck for a recipe, since I was out of eggs, but I thought I'd give this a try and it's much better than I'd dare hope. And that should mean something, since I don't even like cake...
This is A 0 Cholesterol dessert! I used coconut oil for the oil and made a frosting with coconut oil and almond milk and Powdered sugar. I love this cake more than most choc cakes. I did up the cocoa to a half cup and added an extra tablespoon water. Yum it is soo good.
Awesome recipe and great tasting cake. Cake requested by a co-worker's son allergic to eggs. I tripled the recipe twice and baked it in a 2- 3" 9 X 3 sheet pan for 55 minutes. Like what other testers claimed, "It is a lot better than ordinary chocolate cakes." Used Trader's Joes organic cocoa powder and Nothing else was changed, substituted or added. Cake is moist , quite addicting. This is a keeper.Thanks for this worderful great tasting recipe!!!!!
This cake turned out great! I made cupcakes and everybody was surprised they weren't dairy!
Just as good as the Crazy Cake recipe, but easier and a little sweeter. Everyone who tastes this loves it and can't believe it's vegan!
I was really skeptical about this cake, because even pre-vegan, I had difficulty finding decent homemade cake recipes. They would always be dense or flat or something taste funky in some way. When I was "testing" this recipe, I told _everyone_ it was vegan (assuming there would be some bias against it) and thus getting more "honest" feedback. Even so, everyone thought it was delicious (of course, who can say no to a cupcake?). I even got some secret delight in seeing some non-vegan friends who honestly expected to taste cardboard (at best) actually light up with the pleasant surprise at its numminess factor. This is a truly wonderful recipe that makes me feel like I'm not missing out on my fav pre-vegan foods and also serves as a terrific ambassador and advocate for veganism at non-vegan celebrations. Hooray for delicious and cruelty-free chocolate cupcakes!!!
Neither my fiance nor I are vegan, but I made this cake as cupcakes (it made an even dozen for me) for a friend's vegan sister. My fiance looooved this cake! The texture was dense, moist and chewy. Everyone that tried it, liked it. My only suggestion would be to increase the amount of cocoa powder, because I thought it wasn't quite chocolatey enough for me. Other than that, it was a very good recipe for vegans and non-vegans alike!
Followed the recipe except increased cocoa to 1/2 cup and added 1/4 cup seedless raspberry preserves. Baked for 45 min in a Bundt pan. Cake may have overbaked as it was somewhat dry. You would never guess it was vegan---actually tastes like it came from a box. Made this for my son who's allergic to eggs/dairy/wheat for his 1st Bday cake---will try again with some other users tips (applesauce, add soy milk, etc to get more moist). Frosted w/ Funfetti vanilla icing (Pillsbury) b/c no vegan icings at my store--best they had w/o dairy.
Excellent! My non-vegan spouse LOVED it. :D
i made 12 cupcakes that turned out perfect! at the suggestion of others i did make i few changes. changes: i sifted the flour first (something my mother taught me when baking from scratch) before combining the other ingredients and it turned out GREAT not dense at all; nice fluffy and moist, 1/2 white sugar and 1/2 brown sugar, added a 1/2 tsp of baking powder, used 1c of dark chocolate cocoa powder and apple cider vinegar instead of white. i forgot to add the cayenne pepper, but next time cause there will be a next time i won't forget. also think next time i'm going to use brown rice flour and olive oil. i didn't want to use the good stuff and end up not liking the cake. this cake gets five stars and two thumbs up from me. i didn't have time but i'm also going to try my hand at the icing recipes a few people posted tonight. this cake does not need the icing but if you like icing why not.
I have made this twice now, once with the addition of plum jam and this is the best vegan cake recipe, EVER. My husband loves it too and he is a meat eater, it really is perfect, dense, moist, chocalatey. MMM. Im off to the kitchen to make it again now!!! Thanks for sharing the recipe.
We loved this cake!! I made the suggestions that other reviewers suggested- 9" Cake Pan - 35 minutes and 1/2 Cup Cocoa Powder. I also made a few other adjustments. I added semi-sweet chocolate chips (mini) - I only had a handful in my pantry, but they really added to the texture and flavor. I also made another nonvegan addtion - I frosted the cake with the sprinkles frosting recipe (you could use a vegan butter)- It was awesome!
WOW! I have never baked anything vegan before. I am a new vegetarian and have been dabbling in vegan options. I love to bake with "traditional" ingredients and was not sure how this recipe would turn out. I was pleasantly surprised. I did add about 1/3 cup of miniature chocolate chips (not vegan, but I'm trying to work through what I've left in my cabinet). These were good right out of the oven, but as previous reviewers stated they really were better the next day! I can't wait to make these again. Delicious!
this turned out very well but required a lot less cooking time (30 min)
Very good! My husband said he wouldn't have even noticed that they were vegan if I hadn't said anything. I topped them with a vegan chocolate glaze and would definitely make them again! :)
Made with all vegan ingredients as I am vegan. These were great. Simple simple.
I was looking for a dairy free chocolate cake since my daughter has a dairy allergy and I've had to cut out all dairy until I'm done breastfeeding her. It's lighter than the dense chocolate cake that I'm used to, but it's a good substitute.
I shared this recipe with a friend whose son has dairy and egg allergies, and he just loves having a real cake that he can eat. Thank you for posting this one.
This is an excellent recipe, especially when your cupboards are bare and you need a cake quickly! Enjoy!
This cake is VERY moist and delicious. I ran out of eggs today so I figured I'd try baking a vegan chocolate cake since I was really craving it. I love it! I added about a 2 tablespoons more of flour because the mix looked a little watery to me, and it turned out wonderful. 5 stars!
Really easy and really good! I will make this again!