Rich, medium-dense vegan chocolate cake, perfectly moist. Adapted from Sue's Vegan Chocolate Cake on this site.
Substitute another vegan milk for the soy milk if preferred.
You can use another type of vinegar in place of apple cider vinegar.
My world has changed! This cake is awesome! I have made very complex cakes in the past that don't touch this rich and deep chocolate flavor! I topped it with a little powdered sugar, but it doesn't need it! I will make this again!!
Read More My world has changed! This cake is awesome! I have made very complex cakes in the past that don't touch this rich and deep chocolate flavor! I topped it with a little powdered sugar, but it doesn't need it! I will make this again!!
I made this cake for a friend and her family. They loved it and asked for the recipe! I used canola oil ( it is vegan) instead of the buttery spread. I will definitely make this again.
Easy and delicious. Vegans and non--vegans alike loved it. I will definitely make this cake again!
I doubled the ingredients to make a layer cake. It came out really light and fluffy. I used Almond milk to avoid a Soy allergy. I topped it off with the Vegan Peanut Butter frosting recipe from this site. We loved it!
We double the recipe (except for the sugar - left at one cup) and it turns out amazing. Sometimes we top with caramel, but it's not needed.
I made a powdered sugar glaze and sprinkled shredded organic coconut on top. Took to a party and it was a success!
I doubled the ingredients to make a layer cake. It came out really light and fluffy. I used Almond milk to avoid a Soy allergy. I topped it off with the Vegan Peanut Butter frosting recipe from this site. We loved it!
Great cake although I made some changes. I ground oats in the blender to make oat flour since I was at my Mom's and I could not find regular flour in the cabinet. I also added one egg. It was great but I will try it as originally defined the next time.
