Six-Minute Vegan Chocolate Cake

Posted · 24 Comments

 cb_Desserts300Back by popular demand! Got six minutes to make an incredible chocolate cake?

Six-Minute Vegan Chocolate Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
No one would ever suspect that this dark, elegant, scrumptious cake is both egg-less and dairy-less. It's economical and low-cholesterol, and what's more, it goes into the oven in 6 minutes with no mixing bowl to clean because the batter is mixed directly in the baking pan. You may be surprised to see vinegar in the ingredient list, but it's not a mistake. The combination of vinegar and baking soda helps the cake to rise. When cool, cut and serve the cake directly from the pan using small metal spatula or pie server; it cannot be easily turned out onto a serving plate. However, if you have time for a 12-minute cake, you can mix the batter in a bowl, line the bottom of the cake pan with parchment paper, and generously oil the sides of the pan and dust with flour. Then the cake can be removed from the pan with no trouble at all, for a more elegant presentation or for a layer cake. For the chocolate glaze, use a good-quality chocolate, such as Callebaut or Valrhona. Or try it with your favorite frosting or a dusting of confectioners' sugar or topped with whipped cream, ice cream, or sliced fruit.
Cake Ingredients
  • 1 ½ cups unbleached white flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 cup cold water or coffee
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons cider vinegar
Chocolate Glaze
  • ½ pound semi-sweet chocolate
  • ¾ cup hot water
  • ½ teaspoon pure vanilla extract
  1. Equipment: 9-inch round or 8-inch square cake pan, 2-cup measuring cup, double boiler
  2. Preheat the oven to 375º.
  3. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan.
  4. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla.
  5. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly.
  6. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.
  7. Bake for 25 to 30 minutes and set aside to cool.
  8. To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet.
  9. Stir the hot water and vanilla into the melted chocolate until smooth.
  10. Spoon the glaze over the cooled cake.
  11. Refrigerate the glazed cake for at least 30 minutes before serving.
Preparation time for glaze: 15 minutes Chilling time (if using glaze) 30 minutes Reprinted from Moosewood Restaurant Book of Desserts , Copyright © 1997 by Moosewood, Inc. Clarkson N. Potter, Inc. New York, publisher.


24 Responses to "Six-Minute Vegan Chocolate Cake"
  1. Mary Lou B. says:

    Can’t wait to make this. I’ve been avoiding baked goods since I have an allergy to egg whites.

  2. Geraldine Rieman says:

    This is the best vegan cake I have ever made. I have tried other vegan chocolate cake recipes over the years, but this one is far superior, moist, delicious. It is tender and moist. Delicious.

  3. Tiffany K. says:

    Delicious! I tried it because I was going dairy-free for my nursing daughter. I had to hold back the urge to eat the whole thing in one sitting. A week later I made it to take to a potluck. Everyone loved it. I’ve gone back to eating dairy, but this recipe will stay in my regular rotation of desserts.

  4. Alex says:

    This cake is dependable,easy to make, and absolutely delicious.

  5. elena says:

    I’ve baked this cake a million times, with the same awe from my guests. thank you. it’s also so so e-a-s-y to make!

  6. Christine Hare says:

    Every time I make this, someone asks me for the recipe. Before they even know it is Vegan. I have a tendency to make it when I need something quick and realize that I am out of milk, eggs or both! It’s so easy and foolproof that it is my go-to chocolate cake even when I DO have eggs and milk!

  7. Diaen Martell says:

    My grandmother use to make this cake. I learned how to make it when I was 9 yrs old. A family tradition of passing on a bunch of recipies to newly weds always MUST include this cake. It is great with vanilla frosting or just sprinkled with powdered sugar. The only difference with my grandmother’s recipie was that if you used water, add a table spoon of instant coffee (decaf is allowed). It is the coffee flavor that makes the chocolate taste so good!

  8. Blaze Fielding says:

    This cake is so yummy and popular that I’ve had to make it twice in two days. Quick, foolproof and delicious ! Thank you

  9. Dvorah says:

    It’s awesome. Can be change to gluten free?

    • laura says:

      Hi Dvorah, I’m not sure. Try it with a gluten free pastry flour. I don’t think we’ve made it gluten-free.

      • Cheryl says:

        I have been making this cake for 18 years, even as cupcakes to send to school for son’s birthday celebration. I recently made this with oat flour. Enjoy!

  10. Laura Macky says:

    Wonderful moist chocolate cake! I made this for my son-in-law because he has an egg allergy. He loved it! And it’s so easy to make. I think the coffee is a must. It really made the taste.

  11. Robert says:

    This really is as good as everyone says! I’d been wanting to make this for a while now and finally got my chance yesterday. Brought it in to work today and my non-vegan co-workers are raving about it. I used the peanut butter chocolate icing recipe from the New Classics book. Looking forward to eventually making this cake with the three other icing variations!

  12. Monica kelly says:

    Could you tell me if regular white vinegar will work?

  13. Monica kelly says:

    Can I use regular white vinegar?

  14. jane says:

    This is my new favorite, favorite cake. And, I am not a vegan. I made the glaze using Trader Joes dark chocolate pound plus bar. The topping really makes the cake.

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