nutritional information

Per Serving:

  • Calories: 440
  • Protein: 6 g
  • Total Fat: 22 g
  • Saturated Fat: 4 g
  • Carbohydrates: 59 g
  • Sodium: 250 mg
  • Fiber: 3 g
  • Sugar: 37 g
Vegan

Deep Chocolate Vegan Cake

Deep Chocolate Vegan Cake

SERVES 8

A perennial favorite at Moosewood.
Chocolate Cake
  • 1 ½ cups unbleached white flour
  • ⅓ cup unsweetened cocoa powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 cup cold water or chilled brewed coffee
  • 2 tsp. pure vanilla extract
  • 2 Tbs. cider vinegar
Chocolate-Peanut Butter Frosting
  • 2 oz. unsweetened chocolate
  • ¼ cup peanut butter
  • 3 to 4 Tbs. water
  • 1 tsp. pure vanilla extract
  • 1 cup confectioners’ sugar

1. Preheat oven to 375°F. Generously oil 8-inch square or round baking pan. Dust with sifted cocoa, or line bottom of baking pan with parchment paper.

To make Chocolate Cake:

2. Sift flour, cocoa, soda, salt and sugar. In another bowl, combine oil, water or coffee and vanilla. Pour liquid into dry, and mix until smooth.

3. Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan.

4. Bake for 25 to 30 minutes. Serve cake from pan, or, when cool, transfer to plate.

To make Chocolate-Peanut Butter Frosting:

5. In heavy saucepan, melt chocolate over medium heat. Beat together peanut butter, water and vanilla until smooth. Beat in confectioners’ sugar, and add melted chocolate, mixing until blended. Spread frosting on cooled cake.

April 2003

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comments

I do this cake with a ganache icing...usng coconut milk and semi sweet morsels! Sooooooo good!

Susie - 2014-09-18 23:46:56

I am looking for a gluten free and dairy free chocolate cake recipe with a dairy free cream and berry topping. I saw it on a web site but cant remember where. Can you please help

Chris - 2012-12-19 00:07:05

@ Sarah and other nut butter would do the trick. Or soy butter. Or even just chilled non-gmo margarine, whipped would do...though it wouldn't taste as yummy.

Megan - 2012-05-01 22:38:31

how about sunflower seed butter?

TOG - 2012-04-09 04:03:28

Served the cake for my 15 year old's Birthday. He loved and everyone else couldn't believe that it was vegan! Using coffee instead of water would have punched it up, but my son wasn't crazy about the idea. The frosting could be made easily with Nutella and Confectioners' Sugar or a substitute. I used Ghirardelli Sweet Ground Chocolate 50/50 with unsweetened cocoa. Could taste the difference without being over sweet. That might also punch up the cake...next time.

Doug - 2011-05-15 00:00:43

I doubled the recipe for a 9x14 pan to be a Birthday Cake. I had to increase the cooking to 40 minutes. Smells marvelous! Haven't yet bitten into it. The frosting tastes like Reese's pieces, yummy!

Doug - 2011-05-14 18:33:02

I made cupcakes! used almond extract because I had no Vanilla. Excellent with the coffee. Wow factor for sure.

Karen - 2011-01-13 10:04:15

This is an amazingly easy and delicious recipe. I am a huge fan of Mooswood, where I found this recipe originally and it has become my go-to chocolate cake recipe ever since :)

Heather - 2011-01-06 17:11:14

This is a great recipe, and worked out so well! I used fresh almond butter instead of pb, and cut the confectioner's sugar in half, and the frosting was excellent--not too sweet, and nice and thick. It's a delicious cake!

Candice - 2010-10-18 09:59:35

Soooo good and easy! Definitely a keeper!

Annie - 2010-06-30 01:26:42

Was very rich and filling. Definatley use a good coffee instead of the water..it brings out the chocolatey flavor. The frosting was delicious and sets really nice. Reminds me of a "hostess cupcake". Great choc. cake recipe!

Jennifer - 2009-10-28 14:53:26

This cake tastes absolutely wonderful and is very easy to make. The flavors are deep and rich and the texture very moist. I chose praliné instead of peanut butter for the icing and that worked out very well. Even my 20 year old son, who cringes when anything vegan is mentionned, didn't leave a single crumb on his plate. A keeper!!

Isabelle Sanchez - 2009-10-19 11:50:38

I'm thinking about making this cake, but my son is allergic to peanuts so I was wondering if anyone had suggestions on how to make this icing without the peanut butter?! I didn't think I could just leave the peanut butter out without replacing it somehow. Any suggestions would be great!

Sarah Carter - 2011-08-08 12:08:39