. Well, I have your answer right here. All these cake recipes below are vegan, and i’ve tried the first one myself, its delicious. Hope this helps Easy Vegan Chocolate Cake Ingredients (use vegan versions): 3 cups flour 2 cups sugar 6 tablespoons cocoa 2 teaspoons baking soda 1 teaspoon salt 2 cups water 3/4 cup vegetable oil 2 tablespoons vinegar 2 teaspoons vanilla Directions: Preheat oven to 350 degrees. Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a cake pan and bake for approximately 40 minutes. I recommend topping the cake with Chocolate Frosting by Sarah (on the vegweb). Serves: 12 Preparation time: 15 min Chocolate cake- vegan Equipment: springform pans, 2 good sized bowls, a wisk, saucepan Ingredients 3/4 cup whole wheat pastry flour 1 cup all purp unbleached flour 2 teaspoons baking powder 1 teaspoon baking soda 3/4 cup good cocoa powder 1/2 teaspoon salt 1 cup plain soymilk 1/2 cup canola oil 1 1/2 cups pure maple syrup 1 teaspoon apple cider vinegar 2 teaspoons vanilla Directions Preheat oven to 350 F. Spray a 9 inch springform pan with non stick cooking spray. Sift together flours and baking powder and baking soda. In a saucepan, heat the soymilk on low-medium heat. When it is slightly bubbling, add the cocoa powder and wisk well until it is dissolved. Remove from heat. Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry. Pour batter into prepared pan, bake at 350 F for 25 minutes until a toothpick or butter knife comes out clean. Let cool completely and frost with your most adored frosting. The Best Vegan Chocolate Cake Ever Ingredients (use vegan versions): 6 tablespoon baking cocoa 3 cups flour 2 cups sugar 2 teaspoons baking soda 2 teaspoons salt 2 tablespoons vinegar 2/3 cup oil 2 teaspoons vanilla 2 cups water Directions: Preheat oven to 350. Mix together oil and flour. Mix in the rest of the dry ingredients. Stir in vinegar and vanilla. Stir in the water a cup at a time. It won’t seem like it can take that much, just keep stirring. Pour into well-greased cake pans. Bake at 350 for 30-40 minutes, or until the middle of the cake is springy to the touch and the edges have pulled away from the pan. I’mmediately turn out and wrap with plastic wrap. This keeps the cake super moist. Let cool to room temperature before frosting. This goes great with a coconut pecan frosting, which is listed on this site. This is by far the best vegan cake recipe I have found, and I’ve been looking for years. . I just had to share it. Preparation time: 50 minutes Six Minute Chocolate Cake (batter is mixed directly in pan, unless making cupcakes) Cake 1 1/2 cups flour 1/3 cup unsweetened cocoa 1 tsp baking soda 1/2 tsp salt 1 cup sugar 1/2 cup vegetable oil 1 cup cold water or brewed coffee 2 tsps vanilla 2 Tbsps vinegar Glaze 1/2 pound bittersweet chocolate 3/4 cup hot water, milk, or half and half 1/2 tsp vanilla Preheat oven to 375. Sift together (I never do, just mix them) the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking pan. In a 2 cup measuring cup, measure and mix together the oil, water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small wisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the baking soda and the vinegar are reacting. Stir just until the vinegar is is evenly distributed throughout the batter. Bake for 25-30 minutes. Let the cake cool. For the glaze, reset the oven to 300. (I mostly just make this in a saucepan by melting the ingredients on the stove. ) Melt the chocolate in an overproof bowl or skillet in the oven for about 15 minutes. Stir in the hot liquid and the vanilla until smooth. Spoon the glaze over the cooled cake, and refrigerate for at least 30 minutes before serving. For cupcakes preheat the oven to 375, mix the batter in a mixing bowl, and then pour the batter into cupcake/muffin pans lined with paper cups and bake for 20 minutes. Raspberry Chocolate Cake 3 cups flour (cake flour works best) 1 1/2 cups sugar 2 tsp. Baking soda 1 tsp. Salt 1/2 cup cocoa 1/4 cup oil 1/2 cup raspberry “all-fruit” preserves (reserve the remainder of the jar for the filling) 1 tsp. Vanilla 4 ounces unsweetened apple sauce 2 tbsp. Vinegar mixed with 2 cups water Preheat the oven to 350 F. Grease and flour two 8-inch pans. Mix the first 5 dry ingredients together. Then add the wet ones. Beat with a mixer for 1-2 minutes, until all indredients are thoroughly blended. Pour into the prepared pans and bake on the middle rack until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the cakes to cool for 10 minutes; then invert onto wire racks and allow to completely cool. Place one cake onto the serving plate and top it with about 1/2 cup of raspberry fruit spread. Spread one side of the other cake with frosting (recipe below) and put the two sides, raspberry and frosting, together. Frost the cake with the remaining frosting. Chocolate “Buttercream” Frosting (from veganchef. Com) 1/2 cup soy margarine (use only Earth Balance, for best flavor), softened 1/4 cup soy milk 3 cups Veganized Powdered Sugar 1 1/2 t. Vanilla 1/2 cup vegan chocolate chips, melted Cream the margarine and soy milk together in a large bowl. Add half the powdered sugar and blend well. Add the remaining ingredients, and beat well with an electric mixture until light and fluffy. Vegan Chocolate cake Ingredients: 1 c. Whole wheat pastry flour 1 c. Unbleached white flour 2 tsp. Baking powder 2 tsp. Baking soda 1 tsp. Sea salt 1/2 tsp. Cinnamon powder 1/2 c. Plus 2 T. Dutch process cocoa (a/k/a “unsweetened” cocoa) 1/2 c. Maple sugar (or other organic dry sugar) 1/2 c. Canola oil 1 c. Pure maple syrup 1 c. Vanilla soymilk, ricemilk, or oatmilk (not Eighth Continent brand; any other brand is fine) 1 c. Water 2 tsp. Balsamic or apple cider vinegar 1 T. Vanilla extract 1/2 tsp. Almond extract 1. Sift dry ingredients into a large bowl: flours, baking powder and soda, salt, cinnamon, cocoa, and sugar. Stir with a wire whisk to mix. 2. In a separate bowl, mix the wet ingredients with a wire whisk until foamy: oil, maple syrup, vegetable-based milk (vanilla-flavored), water, vinegar, and extracts. 3. Pour the wet ingredients into the dry ingredients and mix gently but thoroughly until the batter is smooth. The batter will be thin. Pour the batter into pans, dividing evenly, and bake on center rack of the preheated oven for 25 to 30 min. Or until the center of the cake springs back when lightly touched or a cake tester inserted into the center comes out clean. 4. Cool cake layers in pans on wire cooling racks for 10 min. Use a dinner knife to release cakes from sides of pans. Turn layers out of pans directly onto racks. Cool completely. Wrap layers tightly in plastic wrap and refrigerate before assembling cake.