This vegan chocolate cake recipe has been around for decades. It's also called the Whacky cake or the Depression cake. But let me tell you, the taste and texture of this chocolate cake are definitely not whacky or depressing. It's unbelievably moist and tastes like any regular chocolate cake especially with the frosting.
At first, I didn't tell my husband that it was a chocolate cake with vinegar, so he was not able to tell any difference. He liked the cake very much even after I told about the secret ingredient.
But since I knew about the vinegar I was able to feel a very very very mild smell/after-taste. I guess it's psychological. I have to stress here again that when eaten with the frosting this chocolate cake without eggs or dairy is so delicious.
This vegan chocolate cake recipe is definitely a keeper. I'm already thinking of the variations I can make each time.
I also wanted to prepare a vegan frosting for this cake, but I didn't have confectioner's sugar. Actually, I have it somewhere but was not able to find it.
I have made a pact that I won't be buying anything other than dairy products, vegetables, fruits and other extremely necessary groceries for the next 2 months.
Recently I did a pantry audit and was overwhelmed by the things I had accumulated in the past months, especially after starting this blog. I didn't even know that I had bought so much baking/cooking stuff.
That's why I didn't want to buy confectioner's sugar, even though I was so tempted to run to the grocery store. So that's a cool think about this vegan chocolate cake recipe too.
You really don't need to have any special ingredients. Not even eggs, butter or milk. If you bake regularly you would definitely have cocoa powder at home.
Vinegar is also a very common household ingredient. A chocolate cake with vinegar can be baked in no time without much ingredients.
I read in a couple of recipes that this vegan chocolate cake tastes good by itself or just sprinkling confectioner's sugar on top should be good enough. I was wondering what to do for the frosting without the sugar because all the recipes I had called for confectioner's sugar.
Since I was baking it for a special occasion I wanted to frost it. I had a few packs of instant pudding mixes and thought how it would be for a frosting.
I googled and found that pudding mix frosting is very common. Luckily I had the Cool Whip topping which is required for the frosting. Even though I was skeptical, I had to proceed with it anyway because I had no other go. Surprisingly it did turn out good. So the frosting is not vegan.
If you tried this Vegan Chocolate Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Chocolate Cake
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.
My 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
Also check out the delicious eggless chocolate cake recipe.
Nandini says
Hi madhu
i just tried this cake today and it was absolutely YUM!!!!
unbelievable that an eggless cake can be so moist n fluffy 🙂
the complete credit goes to u and this treasure of a blog ....
but one small thing i tried the chocolate frosting u used for ur
chocolate bottle gourd cake and it had slight smell to it .. i
thought may be the icing sugar had gone bad ???
luv
nandini
Madhuram says
Thanks for trying the recipe Nandini. What are the ingredients you used for the frosting?
Ranjani says
Hi,
I tried this cake a week back and it came out well. I was overwhelmed as this is jus my 3rd cake 🙂 and I should definitely accept tat a partial credit goes to you as well, for an amazing procedure..an excellent effort!! congrats :)hope you post more recipes..
belated Ugadhi wishes..
Madhuram says
Thanks Ranjani.
Rama says
I would like to know what I can use instead of apple cider vinegar, for these things are not easily for it is not easily available in India. And things like egg substitutes are also not available here, So can you tell how i can use ordinary vinegar without getting the smell. I don't like to use condensed milk too for it is too high is fat, also can i use whole wheat flour instead of maida.
Please can you email these details to me at rama.ananth@gmail.com
Madhuram says
You could use regular white vinegar Rama. You have to try it for yourself to see if you the smell bothers you because my family didn't notice it but I did. So you wouldn't know unless you try it for yourself. The egg substittues depend on the recipe. There is no straight forward substitute for all recipes. You have to choose a substitute depending upon the recipe. As far as I know you can all the substitutes but for EnerG in India. Applesauce can be made at home, but cooking and pureeing it. Regarding using whole wheat flour, again this one too also doesn't work in all recipes and its also an acquired taste. You have to start incrementing the quantity of whole wheat flour before you can use it fully.
Nandini says
hi
u can find the apple cider vinegar in Namdhari's fresh ...
m from bangalore but i guess u can find it elsewhr also
hope it helps
Shri says
I just tried this cake.. Used the exact measurements. However, the top and the bottom of the cake tured out hard.. the inside was moist but not super moist like most of the people who tried it. Please advice. Undoubtely the easiest recipe and tasted good on the inside. Also when eating it was sticking to the mouth a little. Please help and advice on what I did wrong.
Madhuram says
Maybe you baked it a little too long Shri.
Tracy says
Hello! I tried this with the apple cider vinegar as cupcakes. Yum!! Thanks for sharing! 🙂
Madhuram says
You're welcome Tracy.
Madhuram says
Thanks Tracy.
Usha says
Hi Madhuram,
Tried this eggless chocolate cake, it was an amazing, soft, fluffy cake.....You rock!! The texture tthe texture that I always wanted for a cake before it is iced.... I tried a small quantity, so could not do the icing, but I know for sure the next time I make this it is a bigger quantity.
Had one query..when I baked this in a small square tray, the base was square but when the cake rose the top was round...so it wasn't even..any tips here?
Usha
Madhuram says
Thanks for trying the recipe Usha. I'm glad that you liked it. Unlike cooking, while baking we have to follow the exact measurements be it the ingredients or the pan size, oven temperature etc to get the desired result. Changing the pan size will definitely alter the consistency and shape. Also we should consider the baking time also while changing the pan size.
Bridgett says
what brand of pudding mix did you use? I can't find any dairy free at the store i shop at.
Thanks!
Madhuram says
As mentioned in the post, the cake is only vegan and not the pudding mix. So it's not dairy free.
gigi says
Hi,
I tried the eggless chocolate cake today , as I have Sunday dinner for my children and grandchildren. One of the kids has horrible allergies and asthma.
THANKYOU,THANKYOU!!
My little five year old grandson, who never has anything that is super good in baked items, was ecstatic!
My heart was so warmed by his reaction.
I frosted it with a mixture of flour,margarine, sugar and milk cooked over a double boiler ! was fabulous all in all!
We actually all loved it!
This is the very first cake that was edible, and beyond that it was fantastic!Soft, fluffy and incredibly delicious.
Again, Thankyou,FIVE STARS. Would give you 10 if available!
Gladys LaMastra
Madhuram says
Oh, thank you very much Gladys. That was very nice of you to give such a wonderful feedback.
Meena says
Hi Madhuram,
I tried your recipe once again, and as always it never fails! I made them as chocolate muffins and it turned out just awesome! I had to bake it for almost 16 mins. I had also added some dark chocolate chips and walnuts. The taste was amazing. Personally, I'm not a big chocolate flavor person. But this was just great. thanks again for such a wonderful recipe!
Madhuram says
Thanks Meena.
lc says
hi again,
why does the water need to be cold? what would happen if it were
lukewarm?
thanks.
sheila says
hi Madhuram,
i baked vegan choco cake today and sad to say it didn't turn out
to be that good. it has very strong smell of baking soda. i
can't stand the smell. I followed the measument given in yr recipe
except i used only 1 tsp of vinegar worried abt the smell.
Do you hv any suggestion that may caused the strong soda smell.
Madhuram says
Sheila, I'm guessing maybe the baking soda did not blend well with the flour and it had lumps.
Tak says
The cake came out horrible
I hate the Vingar taste I did everthing
except the oil I used butter and
instead sugar I used powerdered sugar
It was a cake disater 🙁 🙁 🙁
It tasted bland and like clay
🙁 🙁 🙁 🙁
Madhuram says
I'm sorry that you did'nt get desired results, but I'm very surprised that this recipe did not work for you because its the easiest and tastiest ever. This is my go to recipe if I need to bake a cake in a hurry. Did you mix the ingredients well enough? Did you happen to use baking powder instead of baking soda?
Tak says
I frogot one more thing can I use butter instead of oil 😕
Tak says
Can I not use the icing and eat it simply
and one more thing can I add flaxseeds instead of vingar 🙂
lc says
hi,
step 3 of the recipe says: "To the well add all the wet ingredients
one by one."
what would the result be if the wet ingredients are stirred
together first and added at the same time to the dry ingredients?
thanks.
Madhuram says
I don't think it should be a problem. You could do that as well.
Viji says
How is it a vegan cake when the frosting you prepare has milk in it? otherwise a good one!
Madhuram says
I have mentioned that the cake is vegan and not the icing.
abc says
Also I used chopped almonds. I tossed them in the flour before
mixing with the batter. They still sank in the bottom.
Do you have any suggestion for me?
abc says
Dear Madhuram
I have tried this recipe and everybody loves the cake/muffins made out of
out of it. I am not paying attention to its looks as well. I baked
it just now and saw there were small holes at the top. Is it
because I mixed too much after adding the vinegar? After adding
batter into the pan I slightly hit it against the countertop to get
rid of bubbles and immediately put it in the oven.
Thanks
Lucille says
Hi there
Could you tell me if there is a substitute for the salt and oil in this receipe?
Thanks
Lucille
Madhuram says
Hi Lucille, you could omit the salt and try using 1/4 cup unsweetened applesauce mixed with a tablespoon of water instead of the oil ; but note that the cake will be a bit dense and you may want to bake it 2-3 minutes extra. Do check once for doneness around 22nd minute and proceed from there accordingly.
Shivangi says
I baked a cake first time in my life as i am a very impatient person, but this time i wanted to prove myself and impress my husband. It was the most wicked tasting cake. I have always been a vegetarian and to find a good and quick recipe was not the easiest.
Was wondering if cold milk can be added instead of cold water to make it more moist???
My next attempt is blueberry bundt cake as i have few friends over the weekend, hoping again it turns out well.
Thanks alot for the lovely recipes....
Madhuram says
You're welcome Shivangi. Yes, you could add milk as well. Do try the bundt cake with the changes I have mentioned in the Notes section and I'm sure it would turn out good.
Shivangi says
Hi Madhu,
I did try the bundt cake last weekend and it tasted good but as u rightly said is it dense and somehow wasn't fluffy. It tasted excellent with vanilla ice cream.
I missed out on baking soda as i thought baking powder and soda was the same until i got to know from my friend who bakes quite a bit that both are different.
I will def try next time with baking soda and see how it turns out.
Congratulations on your bundle of joy.... even i delivered 4mths back and will start work start of next month, so i still have 2 weeks of baking time lolll.... this time it will be muffins.
Thanks again for lovely recipes!
Madhuram says
You're welcome Shivangi. Your friend is right. BP and BS can't be used interchangeably; it alters the result.
Shirely Dethlefs says
I tried your chocolate cake recipe some days ago but somehow couldn't achieve the same result as you, my cake really wasn't looking that good (atleast it tasted good). What kind of chocolate are you using? Maybe it's coming from the flour I used, I have a gluten intolerance so I used Rice flour instead of normal wheat flour.
Madhuram says
Rice flour doesn't have gluten so the cake will not rise Shirely. I have used rice flour instead of all purpose flour in cookies and it comes out very well, but it does not work in cakes/muffins. You have to use gluten free baking mix or xanatham gum to help the cake rise. Check out the gluten free cookie recipes I have here:
http://www.egglesscooking.com/gluten-free-oatmeal-cookies/
http://www.egglesscooking.com/gluten-free-cookies-chocolate-chip/
http://www.egglesscooking.com/oats-brown-rice-flour-chocolate-chip-cookies/