Best Vegan Chocolate Cake Recipe

vegan chocolate cake 3

I was looking up chocolate cake recipes online and there was a vegan chocolate cake recipe that kept popping up in variety of incarnations. Measurements were slightly different and one or two ingredients changed here or there, but in its essence it had the same framework. stated that they sourced their particular version from Cuisine at Home magazine, so maybe that’s where it all started?

I figured, if I just kept that skeleton of a recipe, how badly could I mess it up. What I ended up with was an incredibly addicting, moist, spectacular, chocolate cake that I could not stop eating. No wonder this cake was such an internet sensation.

And what was amazing is that it was a vegan chocolate cake! What the what?

vegan chocolate cake 1

I paired mine with a chocolate-whiskey frosting, but any frosting would do.

My adaption went as follows:


3 cups cake flour

2 cups sugar

½ cup unsweetened cocoa powder

A couple of shakes of baking soda

A big splash of vinegar (I’m guessing to activate with the baking soda)

A sprinkle of salt

2 cups hot water

A big splash of vanilla extract

Now What?

Heat oven to 350 degrees. Butter or oil whatever pans you will be using and sprinkle with a little bit of flour to get it to unstick easily.

In one bowl, mix together flour, sugar, cocoa powder, baking soda and salt. In another bowl mix together the vinegar, hot water and vanilla extract. Then mix both concoctions together.

Pour into you baking pan. Every oven is different, so check on your cake (if possible, without opening the door) at ten minutes, then every 5 minutes. When it kind of looks done, check with a toothpick by sticking it in and pulling it out (that’s what she—oh, forget it). If the toothpick is clean, pull that sucker out. Wait till the pan has cooled, run a butter knife around edges of cake and gently pop out.

vegan chocolate cake 4

Frost or just eat as is. The texture of this cake is absolutely fantastic. I’m going to make one again this week for a friend’s birthday.

Joyce Huang


  • hooray for featuring a vegan recipe! a pesky vegan is here to inform you: in vegan baking vinegar is used to curdle whatever type of nondairy milk youre using. the higher fat content, the better to reach ultimate fluffiness. apple cider vinegar is the best option..about a tsp or more for each cup of milk. stir it into the milk and let it sit for a few minutes to curdle before adding it to the rest of the ingredients.

    ps check this fantastic woman out for awesome vegan recipes

  • Good to know!! The original recipe wasn’t intentionally meant to be vegan, so guessing the vinegar was used to activate the baking soda, only because I didn’t see a non-dairy milk being used in that recipe.

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