Vegan Chocolate Cake Recipe

You don't have to be vegan to mix — or enjoy — this vegan chocolate cake recipe.
By Anne Vassal
February/March 1999
Add to My MSN

Who wouldn't love chocolate cake, even if its a vegan chocolate cake?

Content Tools

Related Content

Chocolate Zucchini Bread Recipe

For sandwiches that will leave 'em swooning for more, mix up this chocolate zucchini bread recipe an...

Mint Brownies Recipe

For a low-fat dessert treat, try our mint brownies recipe.

Irish Hills Farm Pumpkin-Maple Butter Recipe

My own special recipe for Pumpkin Maple Butter using organic pumpkin and Canadian maple syrup.

Baking Bread Is a Labor of Love

Many of us love bread and love to use local ingredients.

Remember your favorite devil's food cake? Our vegan chocolate cake recipe is far from evil — or in any event healthier, since it's without dairy products and sugar. This recipe makes one layer, but you can double it for a two-layer cake.

3/4 cup vanilla soy milk (not nonfat)
1/3 cup, plus 1 tablespoon, real maple syrup
1/4 cup canola oil
1 teaspoon vanilla
1 teaspoon apple cider vinegar
1/4 teaspoon cinnamon
 cup sifted unsweetened cocoa powder
1 cup, plus 1 tablespoon, sifted whole wheat pastry flour (or unbleached white flour)
1 teaspoon baking soda
1 teaspoon baking powder
fresh raspberries for decoration (optional)

Preheat oven to 350°F. Cut out a waxed paper circle to line an 8" round cake pan. Using a food processor (or electric mixer), mix well all the ingredients up to and including the cocoa. Sift together the flour, baking soda, and baking powder. Add to the chocolate mixture and briefly mix. Pour into the pan and bake for about 20 minutes, just until an inserted toothpick comes out clean. (The cake should be moist.)

Let the cake completely cool on a rack for at least an hour. Loosen the edges with a butter knife and cover the pan with a serving plate. Turn the plate right side up and peel off the wax paper. Handle carefully; this cake is fragile. If you made a second layer, put it onto a plate until you have frosted the first layer.

Want more chocolate recipes? Have a look at "For Love of Chocolate

Post a comment below.


Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.