Vegan chocolate cake

Ingredients

Serves: 8

200g (7 oz) plain flour
200g (7 oz) caster sugar
4 tablespoons cocoa powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
250ml (8 fl oz) water

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Preparation method

Prep: 15 mins | Cook: 45 mins

Reviews & comments

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Easy

very good recipie ... although i wish i hadent forgoten the sugar the first time oops lol but second time worked bril left the vinigar out as had non x

Posted: 02 Mar 2012

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0 user(s) found this review helpful

Easy

It's so true what they say about Vegan cakes. They're the best! Very easy, all in one bowl and stir.

Posted: 15 Oct 2011

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5 user(s) found this review helpful

Easy

I chose this recipe because I didn't have any eggs and I found it absolutely delicious! I substituted milk for the water and malt vinegar for the white. I have tried other recipes in the past and this one is my favourite!

Posted: 22 Jul 2011

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5 user(s) found this review helpful

Used different ingredients. Oh my goodness! I just made these for the first time, and used gluten-free flour so that my boyfriend can eat them as well. They are DIVINE, the best chocolate cupcakes ever in my opinion!

Posted: 14 May 2011

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7 users found this comment helpful

Easy

I can't express how awesome this recipe is! I have used it about three or four times since I first tried it and altered the ingredients to suit, because the basic 'cake mix' part is just perfect: it's light and moist without falling apart like so many vegan cakes I've done before have a tendency to do.

Posted: 02 Mar 2011

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6 user(s) found this review helpful

Easy

I absolutly loved this recipe! It's simple and easy to make and it tastes great! I used green and blacks organic coco which made it taste really rich.

Posted: 07 Feb 2011

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6 user(s) found this review helpful

Easy

This was a great recipe and turned out really well. I halved the amounts and accidentally added too much cocoa but they came out really well. I made 6 muffins with half the recipe. They rose well, were flat on top, and cracked with a nice crusty top. I also used brown sugar because I didn't have any caster. I ate one hot (yum) and the rest I have iced with a simple buttercream with cocoa and vanilla essence. Would be delicious with some chocolate chunks in them!

Posted: 16 Aug 2010

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5 user(s) found this review helpful