Friday, March 16, 2012

Vegan Chocolate Cake

I really should call this "Brownie Cake". Because that is what it tastes like! Yum Yum Yum!!!!

No dairy, no eggs. Can easily be made with gluten-free flours (see note*).

(From "The Joy of Cooking" cookbook, by Irma Rombauer)

Whisk together in a large bowl:
1 & 1/2 cups flour
1 cup & 2 Tbsp. sugar
1/3 cps & 1 Tbsp. unsweetened cocoa powder

1 tsp. baking soda
1/2 tsp. salt

1 cup cold water
1/4 cup oil
1 Tbsp. vinegar
2 tsp. vanilla

Whisk until smooth. 
Spread into greased & floured 8" pan.
Bake at 375 degrees for 30 minutes.

Top with powdered sugar or icing.

*Note: I made this with half almond flour, half wheat flour, and it was incredible! I used 3/4 cup almond flour and 1 cup wheat.
For a completely gluten-free cake, I recommend the following (add a few Tablespoons more flour if batter is too runny):
3/4 cup almond flour (and choose one option)
1/2 cup brown rice flour
1/2 cup amaranth/potato/quinoa flour (your choice)
1 cup all-purpose gluten-free four


  1. Thanks for the recipe! My husband was recently put on a gluten free diet. This will be a nice birthday surprise.

  2. 1/2 c. of flax meal might also work well with the almond flour (this is what I use).

  3. Yay!! So gonna try this. I've heard coconut flour is really good for baking. Hmmm. Thanks girl for sharing :-)

  4. thanks so much for that lovely recipe! I'm allergic to eggs so I rarely find good chocolate cake recipes that are easy to do - this one was absolutely wonderful - thank you again!

    Reykjavik, Iceland

  5. I love allergy-friendly recipes and sharing them with others :D

    Katie, good idea! I'll have to try that!


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