Could someone please recommend a good vegan chocolate cake recipe?

Question

Please only post if you have a recipe which you yourself or someone you know has made. Anyone can search recipes on the Internet. I'm not looking of random net reicpes.
Thank you!

Answer 1

Here, I always use this recpie and it comes out really well. You can even turn it in to a banana bread if you use 2 smashed bananas instead of cocoa powder and banana extract instead of vanilla.

This recipe is really simple and only takes an hour to make. 15 mins for prep and an 45 mins in the oven. I used to replace the water with coffee but I read somewhere that most coffee isn't vegan, so I don't do that anymore. But if you do have a vegan kind of coffee, I'd suggest you replace the water with it because it comes out tasting really nice, like chocolate-mocha.

INGREDIENTS
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

DIRECTIONS
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.

Answer 2

I also use the recipe that is posted above. However, I hadn't thought to make it into a chocolate banana bread. Yummy. I also substitute apple sauce for the oil to make it fat free. (For the most part, applesauce and bananas can be substituted for eggs in most recipes, from what I understand. I'm not sure about bananas for oil, though.) I also use whole wheat flour and add about 10 rounded tablespoons of cocoa.

I also use the following recipe from Veg Web. I start with the recipe listed and just keep adding cocoa and soy milk (and maybe a bit more sugar) until I think it's good, just to make sure I have enough for a nine by thirteen.

I get compliments on this cake every time I take it to a church function and make sure I bring it to some events if I know an egg-allergic friend is going to be there.

I hope this helps.

Answer 3

I've made the above recipe too -- turns out moist and delish.

Here's an idea for a frosting. Yummmm...


Fluffy Buttercream Frosting

Recipe By :Isa Chandra Moskowitz & Terry Hope Romero

1/2 cup nonhydrogenated shortening -- (I use Earth Balance shortening)
1/2 cup nondhydrogenated margarine -- (I use Earth Balance)
3 1/2 cups powdered sugar -- sift, if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer -- (I use Silk Creamer)

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy creamer, beat for another 5 to 7 minutes until fluffy.

Description:
"Great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. Makes a lot, probably 4 cups' worth, so you can halve the recipe if spreading rather than piping."
Source:
"Vegan Cupcakes Take Over The World"
Yield:
"4 cups"