Whacky Vegan Chocolate Cake


(from 43 reviews)
186
vegan chocolate cake

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.

Vegan Chocolate Cake For Valentine's Day

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.

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Vegan Chocolate Cake Recipe

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Prep TimeCook TimeMakes
15 Mins32 Mins + 1 Hr CoolingOne 8 or 9 Inch Cake OR 8 Cupcakes.
AuthorCategoryMethod
CakesBaking
Whacky Vegan Chocolate Cake
5.0 from 43 reviews
Are you looking to make a very easy eggless chocolate cake? This chocolate cake recipe is not just eggless but vegan too. Don't worry hearing the word vegan, because it doesn't call for any special ingredients or difficult process. This is the easiest cake you will ever bake whether egg free or otherwise. Seeing the ingredients you might wonder, "what? chocolate cake with vinegar?" Try it for yourself and be ready to be surprised.
Ingredients for Cake:
  • 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
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 Thawed Cool Whip (I used Fat Free)
Cake Procedure:
  1. Preheat the oven at 350F/180C for 15 minutes. Lightly oil the cake pan you are using.
  2. Stir together all the dry ingredients (flour to cocoa powder) and create a well in the center.
  3. 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.
  4. 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.
  5. Cool completely on a wire rack. I left it for an hour.
  6. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.
  7. 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:
  1. For vegan frosting recipes, Check out Vegan Butter-cream Frosting and Vegan Cream-cheese Frosting.
  2. Pour milk into a large bowl. Add the pudding mix. Beat until fluffy for 2 minutes.
  3. Blend in the thawed Cool Whip thoroughly.
  4. Frost the cake/cupcakes and refrigerate it at least for 3-4 hours before serving.
My Notes:
  1. 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.
  2. 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.
  3. 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.
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This chocolate cake recipe goes to Egg Replacement Event - Vinegar hosted by me.

Whacky Vegan Chocolate Cake

Also check out the delicious eggless chocolate cake recipe.


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186 COMMENTS

  1. Hello Madhuram and THANK YOU! I stumbled upon your site and now it’s one of my favorites. My best friend has an egg allergy so it’s difficult finding “good” recipes but I keep trying! Her birthday was Monday and I wanted to make her a birthday cake, but one that tasted good. I tried literally 5 recipes over the weekend and every one of them were just OK but nothing I really wanted to give her and finally Monday morning I thought I would give it one more go and I landed on your site. I made this Chocolate cake with only one difference – I used apple cider vinegar instead of white distilled (didn’t have any) – it was the best cake and she LOVED it! This cake really is GREAT and it made her day since it’s been a very long time since someone has baked her a birthday cake that she could actually eat. Thank you for posting such great recipes, I can’t wait to try a few others.

    • You made my day Kathy! Thank you very much for taking the time to leave a detailed comment and I’m very happy for your friend too.

  2. I came across your site looking for answers. I have made this very cake for years, always in an aluminum pan but this time I made it in a Corningware baking pan. The cake turned into a very dense, rubbery, “eggy” texture. Do you have any idea as to why this would happen?
    Thank you!

  3. Made this today. Though I increased a lil bit of cocoa powder and canola oil, it turned out wonderfully. This will be my go- to recipe from now on. Thanks for sharing Madhuram. Your fan from Thailand.

  4. Baked this cake today for my son’s birthday and its a hit… Thanks Madhuram atlast I found a perfect eggless choclate cake recipe..

  5. Excellent recipe, the best vegan chocolate cake ever.
    I used cider vinegar and there was no vinegar taste what so ever! I also used Gluten free self raising flour and I just used a vegetable oil. Amazing results! I have just eaten a quarter of the cake. oh and for the icing, I just used icing sugar and water. Thank you for sharing.

  6. Hi… I made this cake.. it was very soft and moist…
    but it smelled funny..
    I used canola oil for the first time, thought it could be the culprit.. but you used it too..reading so many good comments, wonder what could have gone wrong..??

  7. Hi, I’m so glad i found an eggless recipe for chocolate cake. I can’t wait to try it out. Thanks a lot. I will let you know how it turns out!

  8. I just made this recipe as cupcakes, definitely a new fave & might even be better than normal cake. They turned out really moist & nice & rich, so I didn’t ice them. My vegan housemate loves them too!!! πŸ™‚

  9. Hi,great recipe, thanks! The cake was very moist and yummy but how can I make it more light and spongy? Would it make a difference if I used baking powder instead of baking soda? Also, can i replace some of the oil with unsweetened apple sauce? Would it make a difference? Thanks so much for your help, will definitely make this cake again =)

  10. One of my grandsons has an egg allergy but this cake beats them all. I baked in a heart shape and topped with ganache and strawberrIes

  11. Dear Madhuram,
    It’s me Rachel. I don’t know if you remember me. I am the one who has a egg allergy and my grandma found your website. But anyway for Christmas I got a mini cupcake maker and we used this recipe. Oh my goodness they came out perfect anyway. God has blessed you with this gift to bring joy into people’s hearts like me and my grandma! Thank you! Your friend Rachel!

  12. I tried this receipe yesterday. I added walnuts to the batter and made them as cupcakes. They turned out perfect. Thanks for a great recipe.

  13. Hi, I made this cake and liked it a lot. It’s so delicious. Made this on new year every one soo happy…thank you for sharing ur recipe:)

  14. What can I use in place of vinegar? I only have red wine vinegar. I would appreciate any suggestions. I heard that bubbly soda water may work? Thanks!

  15. Just a note to those looking for true vegan recipes and ingredients: even if a whipped topping like ‘Cool Whip’ says it’s ‘non-dairy’ it’s not because it has sodium caseinate, a dairy derivative. If you want to be sure an item is non-dairy, look for the word ‘pareve’ on the label. That’s a designation for kosher-labeled items to let us kosher folk know an item is ‘neutral’. We don’t mix meat and dairy, so it’s important to know what is truly neutral and hence the ‘pareve’ designation. If you see a u inside a circle, with ‘D’ next to it, it means it’s dairy – either because of the ingredients or the equipment the item was processed on.

  16. […] to eat a delicious vegan chocolate cake, try this recipe with step by step instructions and more […]

  17. Hi, please let me know if I can use butter instead of oil. Also can you tell me if I can bake it in a 9 inch cake pan and make it a layered one using this recipe.

    • Deepa you can use melted butter instead of the oil. You can also bake it in a 9-inch cake pan but my guess is that the cake will be quite thin, so be patient while slicing the cake into half for making the layers. Allow to cool completely and try using a floss (of course, unflavored) to slice it. Or better bake 2 cakes. Remember that this recipe is for only 1 cake, so you will have to double the measurements.

  18. Hi,
    I’m to the whole vegan baking, and have to say THANK YOU SO MUCH FOR THIS RECIPE! I have a ton of allergies and have had trouble finding recipes to cook! I cooked this on the weekend and it was delicious!! I followed your suggestions from a comment in the banana chocolate cake recipe, about omiting the vinegar, adding half a cup of banana and reducing the water. It was a very moist cake and my family loved it, way healthier than normal baking too, i’m so happy:)am now looking forward to making more recipes on this site – he he

  19. hi,
    is it ok to use bensdorp (dutch-processed cocoa) with this recipe? if yes, should the baking soda be changed into baking powder?
    thank you.
    mb

    • If I were to try this recipe using Dutch Process Cocoa, I would use about 1/4 teaspoon of baking powder instead of 1 teaspoon baking soda. Try it and let me know how it turns out.

      • hi, i just tried it with 1/4 tsp baking powder. the result was flat, not fluffy at all and the texture was kinda gummy. any other suggestions? thanks!

        • I’m a vegan so I have lots of experience baking vegan goodies. The reason why it didn’t for you is because the vinegar needs the baking soda so it can cause a reaction and make the cake rise. You can just substitute the Dutch process cocoa and not make any other substitutions (keep the 1 teaspoon baking soda as is).

    • If you haven’t baked with whole wheat flour or used to the taste of whole wheat flour in baked goods, I would suggest using half whole wheat flour and half all purpose flour. Plain whole wheat flour “DOES NOT” taste good in all recipes and especially in cake recipes. If you still want to use it, try finding white whole wheat flour or whole wheat pastry flour. Bulk Barn has whole wheat pastry flour (its called soft wheat flour) or try the organic aisles of grocery stores/Whole Foods etc. Also you should be careful while preparing batter with whole wheat flour because over mixing whill toughen the cake/cookies.

      Check this recipe where I have used barley flour in place of all purpose flour: https://www.egglesscooking.com/2009/11/26/vegan-barley-flour-chocolate-cake/

  20. i used the icing sugar, margarine and cocoa powder but the milk i used was quite warm. I noticed that by the next day it was a wee little bit diminished. I thought it might be because of
    using the hand mixer on warm milk? By the way, the vegan white cake uses EnerG? Is there anyway to substitute that? I don’t get the Ener-G here in India πŸ™

  21. and if i want to make this without the chocolate flavor can i just
    use cornflour in place n cocoa powder??? my husband is not much
    into chocolates he prefers vanilla flavored plain cakes better πŸ™

  22. Hi madhu
    i just tried this cake today and it was absolutely YUM!!!!
    unbelievable that an eggless cake can be so moist n fluffy πŸ™‚
    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

  23. Hi,

    I tried this cake a week back and it came out well. I was overwhelmed as this is jus my 3rd cake πŸ™‚ 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..

  24. 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

    • 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.

    • 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

  25. 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.

  26. 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

    • 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.

      • 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

  27. 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!

  28. 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.

  29. 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 πŸ™ πŸ™ πŸ™
    It tasted bland and like clay
    πŸ™ πŸ™ πŸ™ πŸ™

    • 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?

  30. 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.

  31. 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?

  32. 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

    • 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.

  33. 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….

    • 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.

      • 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!

  34. 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.

  35. Hi Madhuram, Thanks so much for this recipe.
    i tried it with very little oil and sugar and it still turned out great and yes i used lime juice instead of vinegar. Thank you,

    You’re welcome Krsna. It’s great to know that the cake turned out good even with all the changes you have made. Did you double the quantity of lime juice or did you keep it to 1 tablespoon itself?

  36. I’ve just found your site and it’s great reading so far. thanks!

    A tip about this recipe that you might try sometime is to use a fruit flavored vinegar. Raspberry worked well when I tried it. It was really subtle but added a nice touch.

    Thanks Abby for the tip. I haven’t tried raspberry flavored vinegar until now.

  37. Hi Madhuram.
    I made this cake for the second time today – for my Wilton Course 1 graduation class tomorrow. It came out AWESOME. I think this is a foolproof recipe and I would choose to make it in a heartbeat! Thanks a lot for this wonderful recipe.
    Vijaya

    Yes it is a foolproof recipe Vijaya. I too have tried it a couple of times and it makes excellent cupcakes too.

  38. Thank you! this is very delicious chocolate cake recipe. I am really enjoy reading your post. This is a best cake recipe.

    You’re welcome Anne.

  39. Thanks a lot for your advice Madhu.
    The eggless cake you made using Yogurt…are you meaning the one which has a Rainbow decoration / icing in the photos of your website ? (Eggless Vanilla Cake and Cake Decorating Tips)
    Oh i ddin’t know a simple thing like Yogurt would work magic on a box mix….cool idea.
    THANKS for help once again

    Yes, it is it Rupa. As I have mentioned in the post I’m not telling that its the best eggless white cake but a simple one to put together with very minimal ingredients.

  40. Made this cake today.
    It was awesome. Thanks madhu for sharing the recipe.
    Question: If i want to make this as a 1 layer cake should i halve all the items in the cake mix recipe you gave.
    THANKS !!
    – Rupa

    Rupa, the recipe already is for just one layer only. It’s for an 8 inch or 9 inch cake.

  41. Hey Madhuram,
    Have you tried making eggless cake from the ready pack of cake mix (eg. Betty Crocker) available in the grocery store.
    I want to make using the ready cake mix but don’t know how to replace the 3 eggs that they call for.
    I looked through most of your recipes but i guess you have done all from scratch !!…you have a lot of patience πŸ™‚
    Any suggestions ?
    Thanks
    luv
    -Rupa

    Rupa I once made a white cake from a cake mix using 1/4 of plain yogurt for each egg to be replaced and it did turn out good.

  42. Hi Madhuram,
    Thanks for sharing these wonderful recipes.

    i have a question.
    Can i replace the 1/4 cup Cocoa in this recipe by 1/4 cup of any flavored pudding mix eg: Strawberry pudding mix to create strawberry flavored cake ?
    Do you think it will work ?

    Thanks
    – Rupa

    Rupa that’s a very nice idea. You have to try it out to see if it works. I think you would have to reduce the quantity of sugar little bit because the pudding mix already has sugar in it. If you try please let me know.

  43. […] and the easiest to make, too. I got the recipe from a friend, who’s vegan, who got it from an eggless-cooking blog. A depression-era food, this chocolate cake’s secret ingredient is vinegar. […]

  44. This is the best cure for depression. I love it. Next I’m gonna try to make it with some nuts and chocolate bits in it. I love baking but I have had some trouble with baking without eggs. This is absolutely the best cake ever. Thanks for the recipe.

    You’re welcome Julia.

  45. I made this on a whim today, curious to test out an egg and dairy free cake recipe that I could serve to a friend with allergies to the aforementioned ingredients. This is a winner! Easy and tasty, it’s a keeper in my book. I mixed a little glaze for a topping, and it added just the right note… thanks for sharing this recipe! πŸ™‚

    You’re welcome Danielle.

  46. Hi, I made cupcakes with this recipe for my partner’s birthday, and it was LUSH! Some vegan velvet frosting, and it was totally chocolatey and moist. I substituted with apple cider vinegar and it was lovely. Thanks for the recipe! x

    You’re welcome Lyn. Thank you for trying the recipe and leaving your feedback here.

  47. Thank you so much for this recipe. I’ve made it for a get-together-dinner and everybody loved it, especially my vegetarian friend.

    Salam,
    //mindy

    You’re welcome Mindy. Happy Holidays.

  48. hello

    am a little confused with the recipes that you ahve named
    ‘vegan’ some use milk and some use cream etc. if they use cows milk or any other products they cannot be vegan. The recipes are awesome though. Congrats on that. but please correct the title.

    swetha

    Swetha, could you be more specific about which recipe you are talking about so that I can clarify your doubt. In this vegan cake recipe, the cake is vegan and I have mentioned that the frosting is not vegan because I have used Cool Whip.

  49. Hi Madhu,
    Tried this Whacky choco cake this weekend, came out very well. I m posting the pics and linking to ur post for the recipe. Hope u dont mind.

  50. Hi Madhuram,
    I tried this one last weekend and it came out excellent. I have only APple Cidar Vinegar so i used that. also I made chocolate frosting for this which u used for chocolate and bottleguard cake. My cakes and cookies are coming well than bread….. And i am eagerly waiting to read ur next post on Icing Decoration……

    Thanks Nandhini. That cake recipe is a no-fail recipe. Will definitely update the cake decorating post very soon.

  51. hi.Madhu
    i will give higher rating to the tofu cake than to this cake. this is nice but the other cake is Rich.

    I agree with you Sheetal. When it comes to simplicity this one tops.

  52. my mom made the cake! i gave cakes to random ppl and now they wanna come to my house and make it with us!
    lol!
    thnx for the recipe

    You’re welcome CakeLovers.

  53. Hi Madhuram,
    i was baking the cake but it seems that i had to keep increasing the baking time as the center was still wet. was it because my baking tin was too small?

    I have baked this cake a number of times and have not had any difficulty at all. This cake comes out well in an 8 or 9-inch cake pan (any shape though) and as cupcakes too. So I too am assuming that the pan size you have used is the culprit. Also if you keep opening the oven door a couple of times while the cake is still baking, it lets cool air inside and disturbs the baking process.

  54. my mom used safola oil instead of canola. The cake was awesome! I thank u for publishing this wonderful recipe.
    My family and friends loved it. . .

    You’re welcome Cakelover.

  55. Hi Madhuram,

    I bake my egg-free chocolate cake using condensed milk. Although the result is good each time, its a little dry for my liking. When I saw your oh-so dark n delicious cake, I thought why not give this a try. I’ve always been skeptical about using oil instead of butter. And vinegar! I could never think of it. But I did try this one and it turned out to be delectably moist. Thanks a zillion of bringing me out of my comfort zone and getting thumbs-up from family! I used distilled vinegar to see if vinegar works at all. Next time around, I’ll make sure to use apple cider (read it somewhere in your blog). Thank you.

    Nilambara

    You’re most welcome Nilambara. Yes, apple cider vinegar is a better alternative to the regular distilled white vinegar.

  56. hey thanks for the post, the cake turned out to be yummy and so nice. it tuk me 20 mins to prepare it.. I have now made it more than 5 times for my friends. a big thank you for sharing this recipe. Could you post recipe for eggless tiramisu and cheesecake?

    You’re welcome Madhuri. I’ll look for some recipes for tiramisu and cheesecake.

  57. hi madhuram…
    awesome !! it was good for a vegan cake …it was the day b4 our anniversary …I was wondering what sweet to make when I my kid suggested a cake … πŸ˜† thanks to her …I tried this out !! but I didnt hv cocoa so instead used bournvita 😈 still it turned out yummy…I should say it was a huge success …..But only thing I wanted to chk..my cake was little sticky while consuming 😯 but still was soft, tasty & by all means like any other choco cake πŸ˜€ thanks …

    Wow Varsha, you are trying a lot of recipes from my blog. So special thanks to you too. I’m guessing that the stickiness is because of Bournvita. See unsweetened cocoa powder does not have sugar in it whereas Bournvita does, maybe that’s secreting excess moisture and making it sticky. This is just my wild guess because the cake I baked was unbelievably soft and fluffy.

  58. Hi Madhuram, can we substitute some of the oil with unsweetened applesauce?

    Sure you could Parijata. The cake will not be little dense.

  59. Madhuram, I made this cake and it was very good. Thanks for sharing a nice cake.

    Shibani, you’re welcome and also thank you very much for trying it out.

  60. what is a cool whip?

    Sai, Cool Whip is available in a white color tub in the freezer section near frozen fruits. It is made of sugar and oils and resembles whipped cream.

  61. Hi Madhu,

    Have tried several eggless cakes over the years but this recipe of yours surely takes the cake! πŸ™‚ The pics tempted me to try it and yesterday I baked it, following ur instructions to the T. The cake looked terrific when baked slightly crisp on top but extremely moist inside, infact I loved the texture.

    There was only one issue all of us at home felt the smell and taste of baking soda was overpowering. It lingered awhile. Any tips for this? Can i use baking powder instead of soda? If so what shld be the quantity? Also have u tried this with whole wheat flour? Does it come out well?

    Thanks a ton, I love ur website and have bookmarked it! πŸ˜›

    Hi Vijaya, thank you very much for your kind words. Did you measure and sift the baking soda and combine everything together well? My cake did not have the after taste of baking soda. There was this very mild vinegar taste. Baking powder contains baking soda but cannot be used interchangeably. Try with apple cider vinegar the next time like I did for the vegan blueberry muffins. There is no after taste at all.

  62. Hey, if I would like to prepare this cake in advance, will it starty drying or getting moister?
    Thanks!

    You can prepare it ahead and store it in the refrigerator Vesna. We had the cake for a week and it was good. It doesn’t dry or get moist.

  63. hi Madhuram,
    Tried out this recipe y’day in the form of cupcakes… the texture was awesome…. just unbelievable… but my cupcakes were completely done only after 18 mins or so…. and hence thought would let u and the others know about it, so that you can watch out for the timings when baking this in the form of cupcakes….kudos to this gr8 recipe….

    Thanks Madhu for trying it out and mentioning about the time. It will definitely be helpful for others who will be trying it.

  64. Hi Madhuram,
    Baked this cake just now and it is cooling.I can tell you from the texture it has come out well.Intially when mixing the batter I was skeptical because the batter was liquidy..is this normal?Used apple cider vinegar
    Thank you for sharing a wonderful receipe.

    I think the batter was watery. Thanks for trying it Priya.

  65. Hi Madhu,
    I tried the cake for Badri’s and MIL’s b’day.It came out well.Thanks for posting the recipe.

    You’re welcome Anila. Thank you for trying it and for the feedback.

  66. Madhu
    I used apple cider vinegar, 1/2 the quantity of flour i substituted with Whole wheat pastry flour and another 1/2 with unbleached and then used turbinado sugar. The top portion is little crisp but inside it is very moist. Any ideas? Please let me know. Thanks.

    I’m guessing that it’s because of the sugar. Did you sprinkle some sugar on top of the batter?

  67. I added one tablespoon of lemon juice, and I used baking soda.
    Thank you very much, the cake was so delicious :smile:.

    Thanks for the clarification Mary.

  68. What a beautiful cake, Madhuram. I use vinegar in cakes to curdle soymilk, but I’ve never used it by itself. Good to know it turned out so well. Lovely job.

    Thanks Vaishali. The cake was really very good.

  69. Awesome! You have become a real pro at making chocolate cakes, Madhu! This one looks like a delicious black forest. Very neat work.

    Thanks Roma. What happened? Missing again. I keep checking your blog and see that you have not posted anything after the lemonade. Hope everything is fine with you! Take care.

  70. hi Madhu
    which one you will rate with highest score
    I CAN’T BELIEVE ITS CHOCOLATE CAKE or
    WHACKY CHOCOLATE CAKE.
    DONT MIND.
    JUST GETTING CLOSE TO YOU.
    BYE

    Sure, no problem Sheetal. I was also thinking about this. I would say both are equally good, because my husband liked both (who generally does not eat any baked goods. He kept asking for seconds for both the cakes.). But when it comes to ease of preparation, easy availability of ingredients (vinegar is available everywhere whereas silken tofu is not), healthier cake (vinegar cake uses only 1/3 cup oil, whereas the other one uses 1/2 cup, if you decided to bake only 1 layer, sugar also is less in the whacky cake 3/4 cup against 1 cup, I think Whacky Vegan Chocolate Cake will score more. The only minute drawback, as I’ve mentioned in the whacky cake notes, I was able to smell the vinegar lightly when eaten without the frosting. Maybe it’s just me, my husband (who has an exceptional “nose-power”) was not able to smell it. If I think about it now I think the silken tofu cake was even more moist than the whacky cake.

  71. Hi Madhu,
    Just made this wonderful cake! It is just awesome. My daughter absolutely loves it. I substituted one teaspoon of vanilla extract with orange extract and my family just loves it! Do you think the cake will be perfect if we do not use the cocoa powder at all? Just wondering if I can make any other type of cake with the same basic ingredients.

    Thanks once again Ranjani. Two weeks back I did try a similar recipe with vinegar, substituted cocoa with all purpose flour to make a simple white cake, but it did not taste good for me. The smell of vinegar was dominating and the inside of the cake was sort of sticky. But I’m going to post another recipe for a strawberry cupcake and that was very good.

  72. First of all: I love your blog πŸ˜‰ and i am in love with this amazing cake.
    I made this cake yesterday and it’s fabulos :razz:, thank you very much for the recipe.
    I’ve changed a litlle bit the ingredients but I’ve respected the quantities, so instead of vinegar I used fresh squezed lemon juice, the baking powder was replaced by baking soda and water was replaced by unsweetened fruit tea.
    On top of the cake I put some fruit jam and sprinkled chopped walnuts.
    It’s a keeper, thank you πŸ™‚ Ps Please excuse my english :oops:, I’m not a native speaker.

    Thank you very much Mary for your detailed feedback. It’s good to know that lemon juice works as well. Could you tell me how much juice did you use? Using fruit tea is such a great idea as well. By the way did you mean that you used baking powder instead of baking soda? I don’t see anything wrong in your english, it’s very good!

  73. the frosting COULD be made vegan, with soy milk. Cool Whip IS vegan, believe it or not.

    Hi Kay, I assumed that it was made with milk. I used a store brand whipped topping and I had the box checked with the ingredients and found that it has less than 2% of sodium caseinate (milk derived). Maybe the Cool Whip brand does not use this. I’ll check it the next time I go to the store.

  74. Yup..this one is really popular. My cuz lives in a small town in India and she made it in her tiny little un-fancy oven about 20 years ago when I visited her. I always think of her when I make or see this recipe. It always surprises me that it comes out so well w/o the dairy. The first picture is lovely.

    Yes, it’s definitely a tasty and moist cake.

  75. Fab recipe… what do you use for frosting, because Itend to find most recipes for vegan frosting call for several sticks of margerine/shortening and about 4 cups of confectioner’s sugar… any slightly healthier alternitives, still vegan? Thanks! πŸ™‚

    Thanks Laci. Actually I was going to try the following frosting recipe, but didn’t have confectioner’s sugar. I think this is pretty good when compared to the regular ones. It’s from the book 1001 Low Fat Vegetarian.

    Rich Cocoa Frosting
    1-2 tbspns margarine/butter at room temperature
    1 and 1/2 cups powdered sugar
    1/4 cup Dutch process cocoa
    1/2 tspn vanilla
    3-4 tbspns fat free milk/non dairy milk

    Mix all ingredients, adding enough milk to make the consistency spreadable. Yield: about 3/4 cup.

  76. Thanks Madhuram
    You always keep upto your words. Good to know that chocolate version works well πŸ˜›

    You’re welcome abc. You should try this one. The next time I’m going to try it with whole wheat pastry flour.

  77. Soft and delicious cake..Ohh its a treat for my eyes..Can i use jello instant pudding mix for frosting?

    Yes Pavithra, instant pudding mix should be used for this frosting.

  78. When I looked on the net, many sites suggested that choco and vinegar pair really well. And I kept in mind only choco cake! Looks very moist ur cake and i love the beautiful frosting Madhu πŸ˜› Hope u Had a wonderful V-Day!

    That’s true Cham. Last month I tried the same recipe but eliminating cocoa powder and using all purpose flour itself for the difference to make a vegan white cake, but did not like it that much. The smell of vinegar was overpowering.

  79. So pretty! U know my daughter loves the Wacky cake they serve at their school lunch! She said this looks even better… much better:) U amaze me.

    Thank you very much Soma.

  80. WOw wat a gorgeous cake looks really moist n prefect…thanks for the slice madhu, would like to pick from the pic…Lovely!!!!

    Thanks Priya, my husband took the picture.

  81. This cake looks YUMMY… I’m working on not only becoming a better vegan (I’ve been a vegetarian for a while… ) but also am incorporating more raw foods into my diet. Do you have any dessert ideas for that? I’d love to post them for my friends on RawFoods…

    Thanks Andrea. I usually cut different fruits in bite size and top it with custard and nuts. (egg free custard powder is available in Indian grocery stores) Check out this, you might get some ideas: http://www.recipezaar.com/recipes/desserts,fruit

  82. Hey Madhu,

    Thanks for the comment in my blog – I was reading your blog pretty regularly during my MIA times, but just not commenting πŸ™‚ I will try to participate in this event – I wanted to in the previous event itself. Lets see. I have done this cake in my pre-blogging days, and as you said, it comes out exceptionally well. I have ACV at home, may be I should give this another shot? πŸ™‚

    -A-kay

    You’re welcome Akay. Would love if you could participate in the event.

  83. Thanks for a lovely entry,i wish i could have it in real too(not just virtual)
    It looks so devilishly delicious ,i can’t get my eyes off it πŸ™‚

    You’re welcome Alka.

  84. I saw this recipe too and this is what I had in mind for your event:) Nice to see it tried and tested!

    Yes SM, this recipe is everywhere.

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