Vegan Chocolate Cake

5 from 45 votes

Are you looking to make a very easy eggless chocolate cake? This chocolate cake recipe is not just eggless but vegan too. Don't worry hearing the word vegan, because it doesn't call for any special ingredients or difficult process. This is the easiest cake you will ever bake whether egg free or otherwise. Seeing the ingredients you might wonder, "what? chocolate cake with vinegar?" Try it for yourself and be ready to be surprised.

Prep Time15

Cook Time1 32

Cooling Time3

Total Time4 47

Method: Baking

Course: Cakes

Servings: 12 Cake Slices

Ingredients

Ingredients for Cake:

1 and ½ cups Unbleached All Purpose Flour (I used Bleached)
¾ cup Sugar
½ teaspoon Salt
1 teaspoon Baking Soda
¼ cup Cocoa Powder Unsweetened, I used Hershey's
1 and ½ teaspoons Vanilla Extract
⅓ cup Canola Oil
1 tablespoon White Distilled Vinegar
1 cup Cold Water

Ingredients For Pudding Mix Frosting:

1 cup Cold Milk
One 4oz Pack Instant Pudding Mix Any Flavor, I used Oreo's cookie flavor
One 8oz Container Cool Whip Thawed, I used Fat Free

Instructions

Cake Procedure:

Preheat the oven at 350F/180C for 15 minutes. Lightly oil the cake pan you are using.
Stir together all the dry ingredients (flour to cocoa powder) and create a well in the center.
To the well add all the wet ingredients one by one. Mix until just combined. Don't over-mix. It's OK to have some lumps.
Pour the batter in the prepared pan and bake for 25-30 minutes or until a toothpick inserted into center comes out clean. Mine was done by 24 minutes. If baking cupcakes, check around 13-15th minute.
Cool completely on a wire rack. I left it for an hour.
To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.
Cool completely before frosting. Actually frosting is not even necessary for this moist cake. You may simply dust with confectioner's sugar and top with fresh raspberries.

Frosting Procedure:

For vegan frosting recipes, Check out Vegan Butter-cream Frosting and Vegan Cream-cheese Frosting.
Pour milk into a large bowl. Add the pudding mix. Beat until fluffy for 2 minutes.
Blend in the thawed Cool Whip thoroughly.
Frost the cake/cupcakes and refrigerate it at least for 3-4 hours before serving.

Notes

For Cake: I read that apple cider vinegar is better than white distilled vinegar when it comes to baking, because you will not even have that very mild smell or after taste I was referring earlier.
For Frosting: This frosting is not very sweet, but it was perfect with the cake and for us. We don't like overly sweet cakes and frosting.
For Frosting: This measurement will be right for a 13x9 inch cake or a layer cake. I had at least a cup of frosting left over, which I intend to serve in ice cream cones for my son.

Nutrition