Vegan Chocolate Cake Is Yummy! Believe it or not!

VEGAN chocolate cake? WHAT?? Is that possible? It must taste gross. Well, have I got news for you. You can have your vegan cake and eat it too! Some of my friends have recently decided they wanted to try eatting more veggies. One of them cut out all animal products in his diet. How can you cook and eat the "good stuff" without meat, eggs and milk? I have the recipe for you right here! Egg free cake making! This is a great chocolate cake recipe for those that may be allergic to eggs.

Recipe from Penzey Spices

Vegan Chocolate Cake Ingredients:

  • 3 Cups flour
  • 2 Cups sugar
  • 2 tsp. salt
  • 2 tsp. baking soda
  • 6 TB. COCOA POWDER (the Godfreys use DUTCH COCOA)
  • 2/3 Cup vegetable oil (the Godfreys use canola)
  • 2 TB. vinegar
  • 2 tsp. PURE VANILLA EXTRACT (the Godfreys use DOUBLE STRENGTH)
  • 2 Cups water

Vegan Cake Icing:

  • 4 TB. oil
  • 4 TB. water
  • 6 TB. sifted COCOA POWDER
  • 2 Cups sifted powdered sugar

Chocolate Cake Instrutions:

Preheat oven to 350°. Grease and flour a 9x13 pan. In a mixing bowl, sift together the flour, sugar, salt, baking soda and COCOA. In a second bowl, combine the oil, vinegar, VANILLA and water. Gradually add the dry ingredients to the wet and mix well. Pour into the pan and bake at 350° until the cake is firm in the center and begins to pull away from pan, about 35-40 minutes.

Chocolate Icing:

Using a double boiler or a metal bowl placed over a pot of boiling water, heat the water and oil to boiling (it will not come to a rolling boil, but bubbles will appear). You may also use a heavy-bottomed, medium saucepan, in which the mixture will come to a rolling boil. Remove from heat. Blend in the COCOA and sugar. Beat until smooth. Pour over the cake, spreading the icing to the edges, and let it cool. The frosting may stick to the knife when cutting the cake, so dip the knife in warm water and wipe clean after each cut.

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