Comments on: Best Vegan Chocolate Cake Recipe

By: Mikayla

Fri, 20 Jun 2025 20:53:49 +0000

I made this last week and it was amazing! I’m wondering about how to convert the recipe tho to make two 4″ cakes?

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By: Mary Claire Salander

Sun, 04 Feb 2024 20:44:53 +0000

I use this recipe today to make mini Bundt cakes in a Dash baker. They were delicious. Thanks for the recipe.

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By: Ter

Wed, 25 Oct 2023 21:25:53 +0000

Just wanted to pass on this tip about vegan sugar with NO bone char…. Try Zulka sugar…. It’s unfined,no GMO and absolutely delicious! Available in most grocery stores and extremely reasonable. Sam’s Club has it for 6.47 for a 10 pound bag. It’s the best!!!!!!

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By: Mandira Ravindranath

Tue, 01 Aug 2023 06:08:54 +0000

Christina, do you use a conventional oven for your cakes or a fan-forced one? I recently switched ovens and have an option for the fan mode, but find the cake cooking too fast and getting hard on the exterior. Do you recommend baking without the fan mode?

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By: Tracey

Sun, 21 May 2023 18:44:14 +0000

I made this cake with whole wheat flour, coconut oil and monk fruit sweetener (wow lol, I know, I changed a lot of things) and it worked (surprisingly).

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By: doris

Wed, 08 Mar 2023 20:15:50 +0000

I make a cake for 9×13 or 2 8 or 9 in round pan with the water not coffee in it. I put peanut butter frosting on top of it and its real good

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By: Christina Lane

Mon, 06 Mar 2023 18:54:01 +0000

By: CG

Mon, 06 Mar 2023 06:41:44 +0000

Hi! I love your recipes! However, I just wanted to ask, are the calories for the whole cake? Or per portion?
Thank you!

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By: Kat

Mon, 31 Jan 2022 21:32:33 +0000

How do you think this cake would do in 4 inch pans? I was thinking of making a mini cake but only have 4 inch pans!

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By: Alpa

Sun, 30 Jan 2022 08:29:59 +0000

Can I use sunflower oil or palm oil instead of canola oil?

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By: annupamaa

Mon, 20 Dec 2021 00:21:05 +0000

By: Cynthia

Fri, 16 Apr 2021 01:41:36 +0000

Hello,
I came across your blog and found your incredible chocolate cake recipe. I absolutely loved it and so did members of the staff where I work.

Not being a coffee lover, ever, I used hot water instead. The cake came out light, fluffy, and had just enough chocolate flavor. I frosted it with whipped cream cheese icing too. The combination rocked!

I’m not a vegan, but prefer to bake without eggs. They tend to go bad before all are eaten or used.

Thanks again for sharing this recipe!

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By: Beth E.

Mon, 15 Feb 2021 01:33:43 +0000

I made this cake today for Valentine’s Day with Bob’s Red Mill 1:1 Gluten-Free All-Purpose Flour, some instant espresso since I don’t drink coffee, and Earth Balance spread for the buttercream. It turned out perfectly! It was very rich and moist. I’m looking forward to trying the white cake next.

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By: Christina Lane

Tue, 18 Aug 2020 20:46:10 +0000

By: Iris

Tue, 18 Aug 2020 20:34:03 +0000

I would love to make this, but am wondering if I can freeze this or if it is possible to keep this ‘fresh’ for a week? A friend of mine is vegan and we celebrate two birthdays on a holiday, a week apart. I basically want to make this cake once in advance and use it twice. What advice could you give me?

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