Moist Vegan Chocolate Cake Recipes
VEGAN CHOCOLATE CAKE
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
Provided by Angel
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 44.6 g, Fat 9.7 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 304.1 mg, Sugar 25.1 g
MOIST VEGAN CHOCOLATE CAKE
No baker would make a cake for our wedding once they learned of my husband's food allergies, so I had to do it myself! I made faux bottom layers, and used this recipe for the top layer of the cake. Super moist and delicious with icing! Adapted from The Egg-Free, Milk-Free, Wheat-Free Cookbook. Try Hershey's Special Dark Cocoa for an even more satisfying cake.
Provided by subaruthie
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine the flour, cocoa, and baking soda. Set aside.
- In a large mixing bowl, cream together the sugar and margarine.
- Add the boiling water and mix for 1 minute.
- Combine the egg substitute powder and 4 tablespoons water and mix for 1 minute.
- Add the vanilla and mix 1 minute more.
- Pour into a 10x13" glass baking pan.
- Bake 35 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 330, Fat 11.9, SaturatedFat 2.4, Sodium 344.6, Carbohydrate 53.4, Fiber 1.3, Sugar 33.4, Protein 3.2
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