Knock-Your-Socks-Off Vegan Chocolate Cake

This is our go-to cake recipe now. After years of making 'depression cake' for our egg- and dairy-allergic son, we finally discovered that xanthan gum is the necessary ingredient for combating crumbly cake! This can easily be a vegan cake, or a not-necessarily-vegan cake, you throw together with stuff in your pantry! Cool completely, frost as desired, and enjoy!

By SuperK, Beginner Baker!

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • Whisk flour, cocoa powder, xanthan gum, baking soda, and salt together in a bowl. Add water, sugar, vegetable oil, vinegar, and vanilla extract to dry ingredients; mix until batter is just moistened and pour into the prepared baking dish.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.

Cook's Note:

White sugar can be used in place of the demerara sugar.

A fluted tube pan (such as Bundt(R)) or 12 to 16 muffin cups can be used in place of the 9x13-inch dish. Bake cake in the fluted tube pan for 55 minutes. Bake cupcakes for 22 minutes.

Nutrition Facts

Per Serving:
373 calories; protein 3.9g; carbohydrates 58.7g; fat 14.6g; sodium 409.4mg. Full Nutrition
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