Vegan Chocolate Cake

This is a cake I use all the time, I love the results, it is super moist and extra delicious. For a little more lift, wait to add the vinegar at the very end, stir in quickly and bake immediately.

Vegan Chocolate Cake


  • 2 1/4 cups flour
  • 5 tablespoons cocoa powder
  • 1 1/2 cups sugar
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 3 tablespoons oil
  • 3 tablespoons apple sauce
  • 1 1/2 tablespoons vinegar
  • 2 teaspoons vanilla
  • 1 1/2 cups cold water


    Mix the dry ingredients

  1. mix the wet ingredients
  2. add wet to dry, mix well, but don’t over mix.
  3. pour into oiled pan and bake at 350F for 30 – 35 min.

    Per Serving (excluding unknown items): 110 Calories; 2g Fat (15.7% calories from fat); 1g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 146mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

9 Responses to “Vegan Chocolate Cake”

  1. Pretty decent for a vegan cake. I used cake flour instead of ap flour. The cake turned out a little “tougher” though than a dairy and egg-added cake. I am thinking perhaps if I add a little more fat (oil) to the next batch it will crumble a little more and be a little more tender. Any thoughts?

  2. really need to know how much this makes….especially since you have to use it immediately after putting in vinegar – don’t have time to make another batch to fill pans, and don’t want to double it if it will make WAY too much that I can’t use on the next batch when my pans are cooled again and washed. Help with yield????

  3. I made 1 dozen cupcakes and a 4″ round cake (3″ tall) with this recipe. My carnivorous husband noticed a slightly different texture, but said they were delicious and moist. Thanks for the recipe!

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