Friday, March 14, 2008

Recipe: Moist Vegan Chocolate Cake


This recipe makes: 1-9” x 11” cake, 2-9” round cakes, or 24 cupcakes.

Since it is egg free it does not make a stable layer cake but does make an excellent sheet cake and cupcakes. It is VERY moist, so it's best when loosely covered and eaten within 2 days.


3 cups unbleached flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
½ cup cocoa powder
¾ cup canola oil
1 tsp. vanilla
2 tbsp. white vinegar
2 cups water


1. Preheat oven to 350° for glass or light pans and 325° for dark pans.
2. Grease and flour pans or line cupcake pan.
3. Mix dry ingredients together in a large bowl.
4. Mix wet ingredients together in another bowl.
5. Pour the wet mixture over the dry mixture and mix until smooth.
6. Bake for approximately 20 – 25 minutes for cupcakes; approximately 30 minutes for 9” pans, or approximately 50 minutes for a 9” x 11” pan. A toothpick should come out clean when done.
7. Remove cupcakes and 9” cakes from pan and cool on wire rack. Cool 9” x 11” pan on wire rack. Frost when cool.