VEGAN CHOCOLATE CAKE
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
Provided by Angel
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 44.6 g, Fat 9.7 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 304.1 mg, Sugar 25.1 g
VEGAN CHOCOLATE CAKE RECIPE
An easy vegan chocolate cake recipe, made with basic ingredients and perfect for any occasion.
Provided by Chocolate Covered Katie
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 F. Grease two 8-inch pans. Set aside. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sweetener in a bowl. If using almond butter, gently warm it until soft and easily stir-able. In a new bowl, whisk the oil or nut butter, applesauce or yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don't over-mix). Pour into the pans.Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean. (I like to take them out when still a little undercooked, let cool, then set in the fridge overnight. This prevents overcooking, and the cakes firm up nicely as they sit.) If you can wait, I highly recommend not tasting until the next day... this cake is so much richer and sweeter after sitting for a day! When ready to frost, go around the sides with a knife, then invert each cake onto a large plate. Frost separately, then place one cake on top of the other if a double-layer cake is desired. At this point you can also frost the sides if you wish. I linked a few of my favorite frosting recipes earlier in this post.View Nutrition Facts
Nutrition Facts : Calories 243 kcal, ServingSize 1 serving
VEGAN MADE-IN-THE-PAN CHOCOLATE CAKE
Make and share this Vegan Made-In-The-Pan Chocolate Cake recipe from Food.com.
Provided by hawenger
Categories Bar Cookie
Time 45m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 9
Steps:
- USE AN 8 INCH SQUARE GLASS BAKING PAN.
- Preheat oven to 325°F.
- Put into a square glass baking pan the flour, cocoa, sugar, salt, and baking soda.
- Mix slowly taking turns with a spoon and a fork. Mix until it is completely light brown. (Peek through the bottom of the GLASS pan).
- Make 4 dents with a spoon, 2 large and 2 small.
- Pour 1 cup of water into one large dent.
- Pour 1/3 Cup of oil into the other large dent.
- Pour 1 tsp of vinegar into a small dent.
- Pour 1 tsp of vanilla extract into another small dent.
- Start stirring (slowly) with A FORK.
- When it turns into batter mash it down with a fork (then scrape the bottom, stir and repeat the process a few times).
- Smooth out the cake.
- Put into the oven for 30 minutes.
Nutrition Facts : Calories 171.9, Fat 6.5, SaturatedFat 0.6, Sodium 176.8, Carbohydrate 27.9, Fiber 1.1, Sugar 16.8, Protein 1.8
LINDA SUE'S CHOCOLATE CAKE (VEGAN)
This is my mother-in-law's grandmother's recipe from the Depression era. When eggs and milk were in very short supply she created this recipe out of need. It is our favorite cake AND it is easy to make! No mixer is needed. Just a light whisking gets it all mixed. Don't let the fact that it is vegan fool you - you'd never guess it by the taste! Enjoy!
Provided by Laura Rowley
Categories Desserts Cakes Chocolate Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk flour, sugar, cocoa powder, and baking soda together in a bowl; add water, canola oil, and vinegar. Mix until batter is smooth. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool in the pan before slicing.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 59.2 g, Fat 10.1 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 212.6 mg, Sugar 33.5 g
EASY VEGAN CHOCOLATE CAKE
It's official: the best vegan chocolate cake is also the easiest chocolate cake in the world, no dairy or stand mixer required!
Provided by Sarah Magid
Yield Makes one 8-or 9-inch layer cake or 24 cupcakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
- In a large bowl, sift the dry ingredients together. Set aside.
- In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
- Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
- Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes.
- Cool in the pans for 10 minutes, then invert onto a wire rack to cool.
MADE-IN-THE-PAN CHOCOLATE CAKE
This surprisingly tender vegan chocolate cake is made entirely in an 8-by-8-inch baking pan: Just toss in the ingredients, stir until you don't see any flour streaks, then bake. For flourish, add a small handful of chocolate chips before baking or sprinkle the finished cake with a little confectioners' sugar. Adapted from Mollie Katzen's "Honest Pretzels: And 64 Other Amazing Recipes for Kids Who Love to Cook," this recipe was developed for kids, but adults love it, too. It's an ideal snacking cake, or you could gussy it up with a simple ganache frosting.
Provided by Margaux Laskey
Categories snack, cookies and bars, dessert
Time 45m
Yield 9 to 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
- Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
- Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
- Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
- Remove from the oven, let cool, then cut the cake into squares. If you're feeling fancy, this tastes good (and looks pretty) with some confectioners' sugar dusted on top.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 92 milligrams, Sugar 17 grams, TransFat 0 grams
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