I’ve been making this recipe for just about every birthday for 19 years!   It was given to me by our cook at school.  I have adapted it to be vegan by replacing milk with almond milk (or soy or hemp or rice).  It does not use eggs but uses white vinegar to make the cake rise!

It is the best vegan chocolate cake recipe ever!

Vegan Chocolate Cake

Preheat oven to 350 degrees. Grease and flour an 8-inch square pan. Combine in the pan (not a separate bowl):

1 1/2 cups unbleached white flour

1 cup Sucanat or brown sugar

1/4 cup sifted unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

Shake the pan to level the ingredients. Using the back of a spoon, make three holes in the dry ingredients. Pour in one hole:

1/3 cup vegetable oil

Pour in another hole:

1 Tablespoon white vinegar

Pour in the last hole:

2 teaspoons vanilla

Pour over the entire pan:

1 cup soy milk or almond milk

Mix the batter with a fork until well blended. Bake for 30 minutes or until a toothpick/knife comes out clean. Let cool at least 15 minutes before sprinkling with powdered sugar, or let cool completely before frosting.

If you want to make a larger cake, double the recipe for a 9 x 13 inch pan and adjust the time accordingly.  You can also make it in two round pans for a layered cake by doubling the recipe.

I love how simple and easy this cake recipe is, and everyone loves it!   You would never suspect it is vegan, as it is light and fluffy.  I also love how you mix it right in the pan, thus eliminating more dishes to wash!