Chef Jenna's Vegan Chocolate Cake Recipe

We’ve shared many recipes on this blog over the years, but few have been as well-received as this decadent and delicious chocolate cake.  Originally passed along from Chef Jenna’s grandmother, this recipe avoids eggs (due to Chef Jenna’s allergies), is ultra-reliable, and creates a rich and smooth cake that is sure to please.

Enjoy!

VEGAN CHOCOLATE CAKE RECIPE*
Time: 1 hour; 8 servings

1 1/2 cup all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 tsp baking soda
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup water

  1. Preheat over to 350 degrees Fahrenheit.  Lightly grease one 9×5 inch loaf pan.

  2. Sift together the flour, sugar, cocoa, baking soda, and salt.  Add the oil, vanilla, vinegar, and water.  Mix together until smooth.

  3. Pour into prepared pan and bake at 350 degrees Fahrenheit for 45 minutes.  Remove from oven and allow to cool.


*Originally from allrecipes.com

Jodie Leschuk