Vegan Chocolate Cake Recipe

I followed the recipe for this Vegan Chocolate Cake from this link here.  This website AllRecipes is a power house for recipes and baking ideas. To get ideas and variations one needs to sift through the comments and gather information and implement them. Without any surprises I have few more bookmarked to try out from here.


I had bookmarked this recipe for Vegan cake long time ago. But I kept of postponing it for one reason or the other. But this weekend, I simply could not wait to try this out; main reason being that my dear friend Upsi gifted me this beautiful Hand Mixer last week. It was a very thoughtful gift from her. So armed with this new Hand Mixer, I tried this cake and boy was I pleased.


Many things had attracted me to this recipe in the first place. First off it is vegan, and then it did not use much fat, used water and last of all I had all ingredients on handJ. Even my 3 year old boy who does not usually like sweets ate this and seemed happy. He in fact, wanted to know if was his birthday today.



The cake turned soft, was dense and had a great texture. However as a note of caution I also have to mention that it did not turn out moist and nor sweet. I will increase the quantity of sugar the next time. Because of water, the taste of flour still  exists and the essence has to be powerful. Also the vanilla essence that I used was not fresh and so it did not have a great flavor to it. So please make sure that all the ingredients that you use are fresh.


This is my contribution to Egg Substitute Event – Vinegar  an event hosted by Madhuram of Eggless Cooking.



  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar  
  • 1 cup water




  • Preheat oven to 350 degrees F (175 degrees C). Take a loaf pan and grease it thoroughly.
  • Sift together the flour, sugar, cocoa, baking soda and salt.
  • Now add the oil, vanilla, vinegar and water. Mix together until smooth. I used the hand mixer on speed 3 for this.
  • Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and allow to cool.


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  1. Madhuram says:

    Hi RC, I tried this recipe too. It’s unbelievably simple and tasty right! Thanks for sending it to the event. I see that you have missed water in the ingredients.

  2. redchillies says:

    Thanks all. This is such a simple and easy one to bake.

    Thanks Madhuram I added the water content too.

  3. Alka says:

    U said less sweet??….well then pass on to me,i hate cakes that are too sweet or loaded with cream
    this sounds and look super delicious 🙂

  4. Medhaa says:

    Love chocolate cakes, I have tried many versions of vegan choco cakes using vinegar and never was satisfied by it, so stopped trying any cake that had vinegar, I prefer the condenced milk version. But it looks chocolatey and i love that

  5. Soma says:

    supriya i tried keeping comments a few times, & it was getting timed out after i hit submit..

    this looks really good. i have not dared an egg replacement other that flaxseed, that too in a fruit veg . bread. This is a delicacy with chocolate,& i would love to make this vegan.

  6. CurryLeaf says:

    WOW,super cake.So this was what you were talking about .Looks too moist thgh from your words it was not.You can reduce the cocoa powder and yes increase the sugar.That works for me.I too find that some chocolate cakes are not that sweet.So I go for only half of cocoa specified.Keepup the good job,RC,the cake is professional.

  7. Laavanya says:

    I made something similar a long time ago (when on an elimination diet) and was pleasantly surprised at how well it came out. But it did need a frosting… to make it sweet. Looks great!

  8. bee says:

    this looks good. try using a water bath – it may turn out less dry. just place the cake pan on a baking sheet with hot water. put a foil around the cake pan if it’s spring form to prevent the water from seeping in.

  9. arundati says:

    i made this two days ago….. subbed 1 c apf for wheat flour and lime juice for vinegar….it was “OUT OF THIS WORLD” good…. unfortunately, i couldnt manage any pics….cos it got eaten so quick…was great with vamilla ice cream….thanks for a super recipe!!

  10. Dee says:

    Hello again Madhuram…. thanks for sharin such a nice dishes … i have made vegan cake twice and the more i make the delicious it comes out..!! Can u please post a recipe of coconut laddoos… !! Thanks a ton once again.. n keep up the good work..!!

  11. Maddy says:

    Tried this cake today. It is moist and dense. I highly recommend baking this- so easy and simple. Only thing, I had to bake it for 45 minutes (and it still tuned out perfect!)

  12. tina b says:

    hey i wanted to know if baking powder is required for the recipe

    how will the cake bake w/o baking powder

    Tina, that is a tough one. 🙂 I have not experimented without baking powder, but I looked around the net and found that if you use Self rising flour, that might be a good option instead of AP flour and you don’t have to use baking powder. But I also read that the cake might become hard without the baking powder. Hope that helps.

  13. Deadra Schwadron says:

    I tried your chocolate cake recipe yesterday but somehow couldn’t get the same result as you, my cake really wasn’t looking that good (atleast it tasted good). What sort of chocolate are you using? Maybe it’s because of the flour I used, i’m gluten intelorant so I used quinoa flour instead of regular wheat flour.

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