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How to Make: The Best Ever Vegan Chocolate Cake

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Vegan Chocolate Cake

Quick, easy and delicious!

This delicious vegan chocolate cake came about not because I am a vegan, but rather because a friend of my mothers participated in the same eating habits my mother did, but a little more creatively.

When I was growing up, my mother strict fasted throughout the entirety of lent (a forty-day fast period before Easter). Strict fast in my mother’s church means no meat and no dairy, basically, the vegan diet. While she would make meals here and there for the rest of us who were not strict fasting, most of my meals during those forty days became vegan meals. It wasn’t until my high school years that she started finding a little more exciting recipes to make us. This is one such recipe. Now, I love chocolate cake and everything that comes with it, but this recipe does satisfy my chocolate craving and is completely vegan!

Vegan Chocolate Cake

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 6 tablespoons cocoa powder (or more if you want!)
  • 1 teaspoon salt
  • 2 cups sugar
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract
  • 3/4 cup vegetable oil (I use partial coconut oil for a moister cake -- a heaping tablespoon)
  • 2 cups cold water

Preheat oven 350º.

In a medium size bowl, combine all dry ingredients (flour, baking soda, cocoa powder, salt and sugar). In a large mixing bowl mix the liquid ingredients (vinegar, vanilla, oil, water). Add the dry ingredients to the liquid ingredients to make a smooth batter. Grease and flour a 9x13 inch cake pan. Pour batter into the pan and bake for about 45 minutes or until a toothpick comes out clean. OR, pour batter into cupcake tins and bake for about 30 minutes. This recipe will make about 2 dozen cupcakes.

*After removing the cake (or cupcakes) from the oven, sprinkle powdered sugar on the cake while it's still hot and then again after the cake has cooled...it makes for an even sweeter cake and is a great substitute for frosting.




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