|Nutritional Guidelines (per serving)|
|Servings: 1 cake (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for an easy vegan chocolate cake recipe to try, but want to try something without egg replacer? Look no further. Back during the Great Depression eggs were expensive and hard to find. This forced bakers to come up with a way to make cakes rise without them, that's when the vinegar cake was born. Essentially one teaspoon of vinegar along with one teaspoon of baking soda can be substituted for one egg.
If you remember the old grade-school science projects when kids would combine vinegar and baking soda to make foam "volcanoes" this is the same idea. During the baking process the vinegar and baking soda bubble up, resulting in a cake with an exceptionally light and delicate texture. As a bonus, this also results in a cake that is suitable for vegan diets. The best part is, the entire cake can actually be whipped up right in the baking pan. So you don't even need to dirty a mixing bowl to make this cake.
This effortless vegan chocolate cake also features an easy buttercream-like frosting without any butter. Simply whip together solid coconut oil, cocoa powder, and powdered sugar along with a few drops of unsweetened milk alternative and you have a rich and creamy chocolate frosting. After that you can feel free to decorate the cake in any way you like. Add some sprinkles, toasted coconut, or even just some candles for a birthday and this cake is ready for a party.
- Vegan Chocolate Cake:
- 1-1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold water
- 1/3 cup vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Vegan Chocolate Frosting:
- 1 1/2 cups powdered sugar
- 1/2 cup solid coconut oil
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons unsweetened almond or coconut milk
- 1/2 teaspoon vanilla extract
- Vegan sprinkles or decorations, if desired
Gather the ingredients. Preheat oven to 350 degrees F.
Place flour, sugar, cocoa powder, baking soda, and salt directly into an 8-inch square baking pan. Stir to combine.
Pour water, oil, vinegar, and vanilla over flour mixture. Stir carefully to combine well and smooth out batter.
Bake for about 30 minutes or until a tester inserted in the middle comes out clean.
Cool completely on a wire rack before frosting.
To prepare the frosting, combine 1/2 cup of the powdered sugar, solid coconut oil, cocoa powder, milk, and vanilla extract. Whisk to combine. Slowing add the remaining powdered sugar, 1/4 cup at a time, until desired spreading consistency is achieved.
Spread the frosting over the cooled cake.
Decorate as desired and cut into squares to serve.
- This cake needs to get into the oven right away after preparing the batter, so make sure you're ready to go once you start.