Vegan Chocolate Cake Recipe

I made this cake last night and it was wonderful. I replaced the white sugar for 3/4 cup of honey, used WW flour and used applesause for the oil.

Fantastic cake! I didn't tell anyone that it was vegan so they wouldn't prejudge the cake. They loved it and were shocked to know it was vegan! Simple recipe to make, relatively cheap ingredients...this one is a keeper. I used a 1/2 cup of cocoa instead of the listed 1/4 cup and baked it in a 9" circle cake pan that I lined with parchment paper and dusted with flour. It took about 35 minutes to fully cook. For a vegan 'buttercream' frosting I mixed together 1/4 cup softened margerine, 1/2 tsp vanilla, 1 1/2 cups powdered sugar, and about half a tablespoon soymilk or enough to make the consistensy spreadable. Hope this helps someone! Happy Baking!

Gluten-free vegan cupcakes! So rich and chocolately. My new favorite recipe! I read the comments and made tweaks accordingly. Here are my notes: … Substitute almond milk for water, to make it less plain like some commenters mentioned. … Add an extra 1/4 cup almond milk to avoid dryness. It worked, because mine were not dry at all! … I used Krusteaz Gluten-Free Flour … I used 2/3 cup cocoa powder (instead of 1/4 cup). Highly recommended to make it more rich. … Added 1/4 cup chocolate chips, to combat the dryness and make it richer. This was the key that made it amazing. … Use fresh baking soda or it won’t rise. … I used 12 cupcake tins and filled them 2/3 of the way. I ended up with massive cupcakes haha. They rose twice as high as I expected. So next time, I will only fill them 1/2 of the way and use 18 tins. … I baked them for 25 mins at 350 F convection oven (375 F normal oven). I checked them with a toothpick at the 20 minute mark.

I made this for my husband's birthday. I followed another reviewer's note about using cold coffee instead of water. I also stirred mini chocolate chips into the batter and doubled it for two 9-inch round pans, to make a 2-layer cake. Those are the only variations, and it's the original "Betty Crocker Snack Cake" recipe. It was excellent. I frosted it with vegan cream cheese frosting (sub Tofutti cream cheese and Soy-Free Earth Balance for cream cheese and butter). Big hit, even with the anti-vegan omnis in the fam.

I used half the sugar, replaced the water with orange juice, and the white vinegar with apple cider vinegar, added the zest of 1 clementine and pulverized the fruit. Baked in a bunny pan and glazed with a ganache made of chopped dark chocolate with orange and coconut milk. It was excellent: not too sweet, but the orange and chocolate are a delicious combination..

Very moist & delicious! Reading through the comments, someone suggested balsamic vinegar, I followed that suggestion and it turned out great! I doubled the batter and before I had read that this required a loaf pan, I had already poured it into a large sheet cake pan. It made no difference, still came out perfectly moist and fluffy! I’d make it again! (I found a vegan chocolate frosting recipe online.)

Great recipe! I doubled it, added a smidge more cocoa powder and subbed 1 cup of the water for fresh brewed coffee. Baked in two heart shaped pans for about 40 mins. It came out perfect! Frosted with store bought vegan-friendly marshmallow icing and garnished with strawberries. One of the best cakes I've ever made, vegan or not!

This cake was Amazing, I made it for my son 7 yrs old birthday with a chocolate Vegan icing. It was so good and it was gone so fast. Note: I added Balsamic vinegar and it did makes a difference in flavor, much better than the regular one, rich in flavor. I also added 1/2 cup of flour additional to the recipe and a bit more coconut oil 1/4 cup, and half tbsp of baking soda. It came super moisture. I added dark chocolate chips as well.

I searched for a vegan choc cake recipe and found several but after seeing that I had all ingredients went with this one. Boy did I made the right decision! This cake was simple to make in one bowl and came out DELICIOUS. Huge hit with vegan and non-vegan alike. Followed recipe as written but increased cocoa powder to 1/2 cup per other reviewer tips. Being a dark chocolate fan I used Hershey’s special dark cocoa in the mix and also made the dark choc frosting recipe that was listed on back of cocoa being sure to use vegan butter and almond milk. Baked cake 30 minutes in 8 inch round cake pan, cooled in pan, removed cake, frosted and viola! Perfectly moist,excellent flavor, resturant quality and Everyone loved it! This will not last long in my house! Just added to my favorites!

Subbed the water for coffee. I made cupcakes! Baked them at 350 degrees for 20 minutes and they turned out perfect!

This was a really good cake! The only change I made was to swap out cold coffee for the water as per other review suggestions. I doubled the recipe and made a vegan ice cream cake with vegan buttercream frosting. Because the cake had to be frozen and eaten cold it was hard to tell how moist the cake was but the flavor was spot on! Our vegan was so surprised and excited to have an ice cream cake made just for her. Will definitely save this one to my favorites.

Tried the recipe and I didn't like the vegetable oil taste. I will try it again with olive oil since I also make a non-vegan chocolate olive oil cake which is amazing.

Brought to a small party; one of the guests was vegan so I wanted something we could all enjoy. Followed the recipe except I added about 1/4 cup of espresso and 3/4 cup water. Topped with a berry compote of mixed berries (fresh), sugar and lemon juice. Everyone loved it. The cake was very light and moist but had deep chocolate flavor.

I omitted vanilla extract and still came out yummy. Topped with fresh strawberries, agave chocolate drizzle on top of walnuts and strawberries mmmmm mmmmmm mmmmm...

I added 1/4 t Cayenne Pepper and 1t Cinnamon on the recommendation of a friend, and they were great additions! I took it to a brunch, and everyone loved it!

Best chocolate cake ever! Moist and fluffy. I use brewed coffee instead of water, I think it enhances the chocolate flavor. I've made at least 5 times now, always comes out perfect.

Tasted so fresh and homemade.

This recipe is a keeper! The cake is velvety and moist. It shows that vegan cakes don't have to be complicated at all. I doubled the batter and substituted one cup of water for coffee as recommended by other commenters and added semi-sweet chocolate chips.

This recipe was so easy to follow and turned out perfect. Very chocolatey and rich. I didn’t have maple syrup so I used black molasses which gave it a delicious, rich flavor.

This cake works!! Moist and delicious!