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My Mom’s Vegan Chocolate Cake and Chocolate Frosting

This is one of Dr. Carrie Rittling’s recipes.  You can find more deliciousness in her cookbook “Deliciously Vegan”.

Chocolate Cake

  • 1 1/2 cups flour
  • 1 cup plus 2 Tbsp sugar
  • 6 Tbsp cocoa
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 cup cold water
  • 1/4 cup canola oil
  • 1 Tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1/4 cup chocolate chips

Pre-heat the oven to 350 F.  Oil and flour an 8X8 square pan, or a 9 inch round cake pan.

Sift flour, sugar, cocoa powder, baking soda, and salt.  In another bowl, combine water, oil, vinegar, and vanilla.  Combine the dry and the wet ingredients until there are not lumps.  Pour into pan, sprinkle the chocolate chips on top of the batter.  Put into oven and bake for 25-30 minutes.  I find that I only need to bake for 20 minutes in Arizona, but when back in Buffalo it took about 27 minutes.  The cake is ready when a toothpick inserted into the middle of the cake comes out clean.  Set on a cooling rack, run a knife around the edges of the pan to loosen the cake so that it falls easily out of the pan.

Total prep and baking time:  40 minutes.  Serves:  8-10 people.

Chocolate Frosting

  • 1/2 cup non-hydrogenated margarine (Earth Balance)
  • 2/3 cup cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup soy or rice milk
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

Melt the margarine in a small sauce pan and remove from heat.  Whisk in cocoa powder.  Alternately add the powdered sugar and rice/soy milk, in about 3 batches.  Once combined, add the vanilla and almond extract.  This will make enough frosting for 2 cakes or one cake with a ton of frosting.

Total prep time:  10 minutes.  Makes enough frosting for 2 cakes.