When Elijah was little, he had a dairy sensitivity. We had to use Almond or Soy milk as a substitute in almost every recipe. We used this chocolate cake recipe many times, and it was incredibly simple and good at the same time.

Vegan Chocolate Cake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours 40 minutes
Servings 8 servings
Calories 418kcal



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


  • 1/2 cup sugar
  • 4 tbsp margarine
  • 2 tbsp soy milk
  • 2 tbsp cocoa powder
  • 2 tsp vanilla extract



  • Preheat the oven to 350 degrees F.
  • In an 8X8 square pan/dish, mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together.
  • Add the water, vanilla, oil, and vinegar, and again, mix together so that it's really blended together. Use a spatula to scrape down the sides if necessary.
  • Place in oven and bake for about 30 minutes, or until a knife comes out clean.
  • Cool on a rack completely (2 hours).


  • For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It'll look gloppy, but it's just the bubbles! Remove from heat and stir for another 5 minutes.
  • Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now. Let this cool for an 1 hour, if you can wait that long!




Calories: 418kcal | Carbohydrates: 71g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 338mg | Potassium: 230mg | Fiber: 5g | Sugar: 38g | Vitamin A: 250IU | Calcium: 20mg | Iron: 2.9mg