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 is 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.
Vegan Chocolate Cake Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||32 Mins + 1 Hr Cooling||One 8 or 9 Inch Cake OR 8 Cupcakes.|
- 1 and 1/2 cups Unbleached All Purpose Flour (I used Bleached)
- 3/4 cup Sugar
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 1/4 cup Unsweetened Cocoa Powder (I used Hershey’s)
- 1 and 1/2 teaspoons Vanilla Extract
- 1/3 cup Canola Oil
- 1 tablespoon White Distilled Vinegar
- 1 cup Cold Water
- 1 cup Cold Milk
- One 4oz Pack Instant Pudding Mix, Any Flavor (I used Oreo’s cookie flavor)
- One 8oz Container Thawed Cool Whip (I used Fat Free)
- 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.
- 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.
- 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 13×9 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.
This chocolate cake recipe goes to Egg Replacement Event – Vinegar hosted by me.
Also check out the delicious eggless chocolate cake recipe.
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