Best Vegan Chocolate Cake Recipe
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. MyFancyPantry.com 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?
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
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.
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.