Vegan Chocolate Cake


 (Adapted from Lucinda Scala Quinn’s Mad Hungry and Martha Stewart’s Mrs Milman’s Chocolate Frosting)
I can’t think of anyone I know who does not receive satisfaction from eating a moist chocolate cake. (There are, of course, people who do not like chocolate; I can’t see any reason why, however.) Because I possess a deep liking for chocolate, I try many recipes for a certain dish, just because. This is one of the recipes I had an attraction to because of the simplicity, I have made it several times, and sometimes it comes out wonderful, and others, it comes out disastrous. I feel more comfortable using eggs in cakes, but the first time I made this recipe, I felt there was no need for eggs because it tasted so delicious. It was moist, fluffy, and perfect. I’ve even added orange zest to make it a chocolate orange cake, and poured over some chocolate ganache. The recipe I’ve given you below can be modified, you could put the batter together in the pan you plan to bake it in (in this case, half the recipe) but if you plan to do this, it is incredibly difficult to take the cake out of the pan. Another thing I suggest is baking the cakes for exactly 35 minutes and then inserting a toothpick in the center. This cake has a tendency to come out raw in the middle, so it is important not to open the oven as much. Finally, make a well in the dry ingredients so that you can add the wet ingredients, and lastly, DON’T OVERMIX! On that note, I’ll move on to the frosting. I use this particular frosting whenever I need a quantity of chocolate frosting. It contains the same ingredients as a ganache, but it has a much easier consistency to work with. I also like it because it does not contain butter or sugar. To make this cake completely VEGAN, use soymilk instead of heavy cream because it has almost the same effect. (I would recommend heavy cream, though) Let me know how it turns out!
For the cake:
  • 3 cups all-purpose flour
  •  2 cups sugar
  • 1/2 cup  unsweetened cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 2/3 cups vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons white vinegar
  • 2 cups cold water

1. Preheat oven to 350 degrees.
2. In a bowl, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
3. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water.
4. Whisk until well combined.
5. In two prepared 8 inch pans, divide the batter evenly.
Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack

For the BEST chocolate frosting


  •  12 ounces semi sweet chocolate (chopped) – or use chocolate chips
  •  2 cups heavy cream
  •  2 teaspoons light corn syrup (optional)


  1. Place everything in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
  2.  Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately once it reaches spreading consistency.