Vegan Chocolate Cake – delicious, moist and full of chocolatey goodness!
It is said that “necessity is the mother of invention”. I imagine that not many good things came from The Great Depression, the economic tragedy which occurred during the 1930s, but this Vegan Chocolate Cake would be one of them. Butter, milk and eggs were luxuries. They were expensive and in short supply during those years but creative cooks managed to still produce delicious cakes. In this recipe baking soda and vinegar assist with the absence of eggs, thus giving the cake some lift. Vegetable oil (or sometimes lard) replaced butter and water took the place of milk.
It may seem hard to believe, but even though this cake does not contain eggs, milk or butter it is rich, moist and delicious.
This cake is ideal for people with food allergies or intolerances, and I’ve broadened its use by using gluten-free flour. Three days after baking, it is still lovely to eat.
Perhaps the greatest testament to this Vegan Chocolate Cake is that it has endured well beyond The Great Depression, and remains popular to this day.
The original recipe didn’t have frosting, and really it doesn’t need it, so if you don’t want to make it that way a dusting of icing/confectioner’s sugar will be sufficient. Here I serve the cake with berries and coconut yoghurt.
You may also like to enjoy the cake with our Vegan Cashew Cream. Looking for other great vegan recipes? Be sure to check out our Four Ingredient Fruit Cake and Vegan Chocolate Mousse!
Please enjoy this cake, and let me know in the comments below if you make it!
Xx Alex
This recipe has been adapted from sweetlittlebluebird.com
Vegan Chocolate Cake
Ingredients
For the cake:
- 1 1/2 cups all-purpose gluten free flour I used Orgran
- 1 cup caster sugar
- 1/4 cup unsweetened Dutch processed cocoa *
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp white wine vinegar or apple cider
- 1/3 cup vegetable oil I used Grapeseed
- 1 cup water
For the frosting:
- 1 1/2 tbsp vegan margarine I used Nuttelex
- 1/4 cup unsweetened Dutch processed cocoa *
- 1/4 cup icing sugar confectioner’s sugar
- 1 1/2 tbsp boiling water approximately
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180 Degrees C (350 F).
- Grease and line the base of an 8” cake tin with baking paper.
- Combine flour, sugar, cocoa, salt and baking soda in a large bowl.
- In a separate bowl, combine vanilla, vinegar, oil and water.
- Add the wet ingredients to the dry ingredients and, using a whisk, mix together until completely combined.Pour the batter into the prepared baking tin.
- Bake for 30-35 minutes, until a toothpick inserted into the centre comes out clean.
- Set the pan on a wire rack until the top of the cake feels completely cool to the touch.
- Remove the cake from the tin and place on a serving platter.
- The cake may be frosted or dusted with icing sugar
- For the frosting:Combine cocoa and icing sugar. Add the margarine and vanilla. Pour 1 tablespoon of boiling water onto the margarine and mix well. You may not need all the water so start slowly, and add more if you need to, to get a smooth spreading consistency. Spread the frosting on top of the cooled cake.
Notes
Nutrition
This recipe was so heavenly! And my dairy-free daughter thanks you too.
Thank you Krissy for the lovely feedback. I am delighted that you enjoyed the cake. 🙂
Rich, moist and delicious? That’s exactly what I like in cakes 🙂
Hi Julia, those three adjectives describe it well. Please let me know if you make the cake. 🙂
this is a great recipe for us! our son is allergic to egg & dairy so perfect. Pinning!
That’s excellent David, I’m so pleased that we have a recipe that you will be able to make for your son. 🙂
WOW – I have so gotta try this – this is one gorgeous cake and it made me realize that I shouldn’t be reading food blogs on an empty stomach! 🙂
Thank you for the great comment, I’m so pleased that you like the cake. Please let me know if you make it. 🙂
Sounds heavenly. When you’re craving something sweet, you just can’t beat a delicious chocolate cake!
There is really something special about chocolate cake, isn’t there Rosa? Please let me know if you make it. 🙂
Your Vegan Chocolate Cake looks delicious, it’s perfect for my diet and fewer carbs. Would love to try your fantastic recipe.
Thank you so much, I’m so pleased that you would like to try the cake recipe. I do hope that you enjoy it. 🙂
I recently found out that I’m intolerant to cow’s milk, so I’ll definitely give this a try!!
Hi Heather, I’m so pleased it will suit your dietary requirements. Let me know if you enjoy it. 🙂
It is a must try for me. I have tons of vegan friends and it is never easy with the desserts for them
Hi Lyosha, I’m so pleased that you like the recipe. I hope your friends enjoy it. 🙂