Cakes, Pies & Pastries

No-Nothing Chocolate Cake

This cake derives its name from the fact that it does not contain the usual cake ingredients such as butter, eggs, or milk (although it does contain vegetable oil as a fat). It's lack of animal-based ingredients make this a true vegan delight! This is a light, airy cake that is also moist, and the chocolate flavor is strong without being overpowering. This cake also tastes delicious with a buttercream or peanut butter icing. - Will



Mix the dry ingredients together in a medium mixing bowl. With the mixer on low, gradually add the oil, and then 1/2 the water. Add the vanilla and vinegar and then add the remaining water. Mix thoroughly.

Pour into one 9x13 pan or two 9" round pans. Do not grease or flour the pans. Bake at 350 degrees for 35 minutes or until the tester comes out clean.

If using the round pans, loosen the sides with a spatula after removing them from the oven. Let sit for 5-10 minutes and then turn them out. (When using the round pans, I usually put a circle of wax paper into the bottom of the pan before pouring the batter into it to help them come out easier).

Let cool completely before icing. Use any kind of icing you like, such as the icing from the Chocolate Intrigue or Texas Sheet Cake recipes. When making a layer cake, plan on doubling the icing.


Tips & Notes

Copyright © William T. Zander II & Joseph L. Casadonte Jr. 1999. All rights reserved.
No-Nothing Chocolate Cake / 02 September 1999 /
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