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Linda Sue's Chocolate Cake (Vegan)

Rated as 4.5 out of 5 Stars
0

"This is my mother-in-law's grandmother's recipe from the Depression era. When eggs and milk were in very short supply she created this recipe out of need. It is our favorite cake AND it is easy to make! No mixer is needed. Just a light whisking gets it all mixed. Don't let the fact that it is vegan fool you - you'd never guess it by the taste! Enjoy!"
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Ingredients

40 m servings 335
Original recipe yields 12 servings (1 9x13-inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Whisk flour, sugar, cocoa powder, and baking soda together in a bowl; add water, canola oil, and vinegar. Mix until batter is smooth. Pour batter into prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool in the pan before slicing.

Nutrition Facts


Per Serving: 335 calories; 10.1 59.2 3.9 0 213 Full nutrition

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Reviews

Read all reviews 14
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious! I used Turbinado sugar instead of white, coconut oil instead of canola, and white distilled vinegar instead of acv. I'm not vegan but my husband and daughter is and we all loved it.

Most helpful critical review

I hated it to be honest. It was too moist and I think the vinegar ruined it. I refused to eat it after my first bite. The only reason I didn't give it 1 star is because my friend actually though...

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Delicious! I used Turbinado sugar instead of white, coconut oil instead of canola, and white distilled vinegar instead of acv. I'm not vegan but my husband and daughter is and we all loved it.

This is a great recipe! Very dark, rich, and flavorful, with a semi-dense texture. I didn't have milk and was low on eggs, so I made this cake and it tastes very good.

I turned it into cupcakes. Followed the recipe precisely. But used a cupcakes form. Tried it 3 times. Tasted great. I have added cranberries, blueberries (turned out a bit too moist), raisin...

I used cupcakes form. Great taste, right texture. Would never tell its vegan, no smell of vinegar. Second time, I made it with raisins, then walnuts. Highly recommend

My mother inlaw Alice was alergic to eggs and egg producks she also use to make this cake,I am making this recipe followed instruction to the letter ,tasted the batter and there is no vinegar ta...

Turned out great and was easy to make. Made this for a co-worker's farewell party who is vegan and even the non-vegans enjoyed!

I hated it to be honest. It was too moist and I think the vinegar ruined it. I refused to eat it after my first bite. The only reason I didn't give it 1 star is because my friend actually though...

Yummy! This cake is really good, and I would recommend you to make it. It is good, and Vegan!

This was easy to make and turned out great! I topped mine with some white icing and coconut. This was a huge (and delicious and vegan) hit!