If you are reading this, and you are not vegan, you might be getting pissed off at me. You might be thinking, “Vegan cake is healthy and gross. Where’s the chocolate funhouse of fat?!” If that is you, and your head is turning red and your neck is getting veiny, please let me assure you: This cake is a kick-ass cake. Lo, this cake rivals the greatest sponge cakes known to my mouth.
It’s moist and fluffy and chocolaty and preposterously easy to pull together. It’s also very affordable since you don’t need expensive things like butter or cream or KitKats. Just kidding, who would ever put KitKats in a cake? Stop looking at me.
I included the recipe for that absolutely delightful tangerine glaze that I made on the episode (vegan). But I also gave you my favorite chocolate icing recipe. It’s my favorite because it takes about 30 seconds to put together and people go “ooh” and “ahh” about it, as long as you use a nice dark chocolate and not KitKats. It also has a French name that sounds impressive: ganache.
Oh! HilahCooking is one year old today. Happy Birthday, internet-cooking-show-of-mine!
- 1½ cups flour
- 1 cup sugar
- ⅓ cup natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt (optional)
- 1 cup water
- ¼ c oil
- 1 tablespoon vinegar (I used apple cider vinegar; use whatever)
- 2 teaspoons vanilla
- Tangerine glaze:
- 2 cups powdered sugar, sifted to get all the lumps out
- 2 teaspoons tangerine zest (or orange)
- 3-4 tablespoons fresh tangerine or orange juice
- Fresh or canned clementine or mandarin segments
- Ganache (Not vegan!):
- ¼ cup heavy cream
- ½ cup dark chocolate chips or chopped chocolate bar (I use a 60% cacao chip)
- Preheat oven to 375F.
- Grease an 8″x8″ square pan and put some parchment paper on the bottom if you have it (if you don’t, then plan on serving the cake directly out of the pan).
- Sift the dry ingredients together.
- Whisk the wet ingredients together.
- Add the wet to the dry and mix well.
- Pour into the pan and bake 30 minutes, or until a toothpick inserted in the center comes out clean. Easy peasy.
- Let it cool at least 30 minutes before icing.
- To remove it if you have lined the pan with paper, run the blade of a butter knife around the edges to loosen it, then invert your serving platter over the top and, holding the pan tightly to the platter, flip the whole mess upside down and cross your fingers that it all stays together. Lift the pan off to reveal a perfectly centered, perfectly baked, vegan chocolate cake, ready for icing. (If you didn’t line the pan, just ice and serve it in the pan.)
- To make the glaze: Combine everything in a bowl. Mix it up good. Pour it over your cake. Decorate with clementine segments
- To make the Non-Vegan ganache: Heat the cream in a microwave-safe bowl in the microwave until very hot. Add the chocolate and stir until it’s all melted. Keep stirring until uniform in color. Pour over the cake. Mmm. If you want more of this for any reason, just double the amounts — no problem.
About Vegan Sugar
If you are vegan, you probably already know about this, but in all fairness, I should mention that some brands of sugar are not vegan because they are whitened with bone char. (That might seem gross even to non-vegans.) Other brands use carbon or something else, non-animal. Turbinado or “raw” sugar isn’t bleached at all so any brand should be vegan-friendly. If in doubt, you could substitute turbinado in the cake recipe.
About Cocoa Powder
Cocoa can be found in both its “natural” state and what’s called “Dutch process” state. Natural cocoa is acidic. The processed cocoa has been treated with an alkalizing agent to neutralize the acids in it. It’s got a softer flavor than natural cocoa. I always use natural cocoa in my baking. If you were to try to swap one out for the other, beware. The acids in the natural cocoa are what react with the baking soda and make the cake rise. Neutral or alkaline Dutch processed cocoa will not react properly and you’ll end up with a flat cake.
The LEARN TO COOK Book is Here!
By popular demand, Learn to Cook is now available in print! Over 300 pages of knowledge between two soft covers.
Learn To Cook is designed to get you cooking for yourself like a civilized human being! Drawing from a lifetime of cooking and over two years experience making instructional cooking videos, author Hilah Johnson has produced a beginners’ cookbook for today’s young adults. The casual, straightforward style will appeal to anyone with a sense of humor and the focus on fresh, simple recipes will appeal to anyone who loves to eat. The book includes chapters on menu planning, knife skills, grocery shopping and more, plus a comprehensive spice chart and over 150 recipes from breakfast to dinner to snacks in between.
I create short-form, educational, and occasionally hilarious cooking videos geared towards beginner and intermediate cooks, as well as people who are just looking for simple, low-cost recipes. Everything is made from scratch, people!
{ 78 comments… read them below or add one }
I’m a non-vegan but I AM broke. Consequently, some of my most favorite baked goods end up being inexpensive to create and vegan friendly not to mention void of cholesterol.
And also fucking delicious.
I’m so going to make this.
Because I have all of the stuff already.
No, I don’t NEED an occasion for cake.
That’s the attitude, Libby! No excuse necessary to make a super easy and fucking delicious cake any goddamn time you please.
Happy Birthday, Hilah Cooking. Here’s to another year of awesomeness. (Raises cup of delicious chocolate coffee, pretending it’s fancy Champagne instead)
Thank you, Andrew! Here’s lookin’ at you, buddy. (Raises bowl of breakfast yogurt, pretending it’s a piece of cake.)
Ummm…pitching a cake for poor people is right down my alley! Excellent hook! lol
I’m planning to try it this weekend. Oh, and HAPPY BIRTHDAY to HilahCooking! Keep up the great work and fantastic commentary.
Hey Josh! I sincerely hope you DO try it and you aren’t just yankin’ my chain. Thanks for all the birthday love, bro!
It’s so rich and spongy like a ding dong.
And I know how much you love ding dongs!
Nice recipe, but I’m a bit confused about the heavy cream in the ganache? How is that vegan?
^^nevermind. reading is fundamental.
I just wanted to share that recipe with the non-vegans!
Hi Hilah,
A very Happy One Year Birthday for Hilah Cooking. Cooking and baking are my passion although my profession is something else. I love spending a lot of time in the kitchen as it chills me out when I am very stressed. Also, I love experimenting with most of the recipes and sometimes I create mine (I’ve tried yours “How To Make A Bread” & I’ll share some with you sometime in the future, hopefully in the near future). However, I have watched almost all of your episodes and they are, all in all, awesome (they are genuine, plain and full of humours). I’ll be raising my espresso cup tonight in celebrating your Vivid One Year Birthday and in Your Health. Continue the good work.
Love and Peace,
Thair
Hi Thair! Thank you so much for writing! I love to learn about the people who follow my show/blog/whatever it’s called. Cooking relaxes me, too. Nothing like spending a few hours making up some stuff in the kitchen. I’d love to see your bread recipe whenever you get a chance to send it. Cheers!
love, hilah
Hi Hilah,
Hopping you had a good weekend. Just to let you know that I’ve sent you the “Bread Recipe” yesterday as an attachment to an e-mail. I got your e-mail (hilahcooking@gmail.com) from your Blog. I hope it is the right one; otherwise, please provide me with the correct e-mail address and I’ll resend it to you.
Love,
Thair
Thanks, dear!
Happy Birthday Hilah Cooking!
You dont look a day over week 14.
I know, plus I babble a lot.
Happy Birthday! I’m so glad I found this piece of awesomeness out here on the web. Keep it coming! (Please, please, please & thank you!)
Hi Jordan! I am so glad you found my little piece of awesome, too!
Here it is almost a year later (what’s a few months between friends…) but I’ll add a “here, here” to Jordan’s comment!
I just found you/your show/site last night and am totally hooked! Gonna go to the store in a bit and get the ingredients for the peach cobbler and this chocolate cake! Earlier today subscribed to your podcast and downloaded all your past episodes…
Thank you for a fun and REAL cooking show. And thanks to your cameraman for doing such a great job with the recording!
I would also like to add a comment about the ganache as I make it for a mocha cake quite frequently…
don’t let the cream get too hot – it’s not supposed to boil! Heat it in the microwave (I use a glass prep bowl) on high for 30 seconds the first time, pour it over the chocolate chips (in a much bigger glass bowl), microwave for additional 10 seconds at a time between stirrings until smooth. I actually use 1/3 cup of cream for a whole bag of chocolate chips. That makes it really thick though – so it depends on how you like it and how big of a cake you want to cover. If it’s too thick on the cake it’ll be really hard to cut once cooled so be sure to spread it out with a bread knife or so!
Thanks, Lady! I’m sure you’ll love both of these recipes – both totally easy and delicious.
Awesome tip on ganache. I don’t make it that often but I do love it. Sounds like the super-thick one that you make would also work great to make truffles. Yum!
Thank you for writing and subscribing. It means a lot to me.
-hilah
Happy Birthday!
Oh, Jimi. swoon.
I can vouch for all the oohs and ahs. I ooohed and then I ahhed and then I ate three pieces. Or maybe one and a half, but I would have eaten three if there were any left.
Everyone: Make this cake!
I will make it again for you soon, Lorl!
Happy (Belated?) Birthday, Hilah Cooking!
Just wanted to send a couple of shout-outs to you:
-I am a vegan, and I really appreciate that not only do you regularly feature amazing vegan recipes, you seem always quick to offer vegan alternatives in your other, not-inherently-vegan dishes. Please keep that up, as it rocks my little vegan socks off.
-I love learning to make awesome international-inspired eats, but often I’m vexed and/or intimidated by how to do so. You have totally made my life easier and more delicious with your amazing–and amazingly straightforward–recipes for things like tamales, spring rolls, etc.
Here’s to keeping up the great (and hilarious!) work in year two and beyond! Cheers!
Thank you SO much for the feedback, Robin! I will certainly continue including the vegan population. I’m really flattered that you read my blog!
Please let me know if you have any recipes in particular you’d like me to feature. I try to put all suggestions to work.
Yours,
Hilah
Btw, regarding the cake, I’m totally going to bake it this weekend. The only chain I yank is that of Barefoot Contessa when she talks to me condescendingly. Oh, I mean when she opens her mouth ; )
You mean like when she says to buy “GOOD mayonnaise” and “QUALITY vanilla extract”? Gimme a break, Ina; I’ll buy whatever kind of crap I want to.
That cake looks pretty rad Hilah. Now you’ve made me hungry for some kind of cake and I’m in Vang Vieng, Laos. Damn you Hilah with your sweet delicious cake videos. Now I’ll end up with some poor substitute.
Now that I’m done whinging, I think I will have to bookmark this one because it does seem like even I could make it. But I’ll be honest, I’m going to buy some kind of glaze. Faster cake.
Jack! Do NOT buy glaze! Glaze is the easiest thing in the world to make!
Honestly, though, the cake is great on its own, too. Just cut the glaze altogether if you’re in that much of a hurry. Damn impatient cake-eaters.
Hi, Hilah.
Congratulations on your anniversary.
Your cake looks so moist and delicious, I’m gonna make it for my Valentine. Question on the ganache, though, I assume since it’s vegan, soy whip cream substitutes for heavy cream?
Thanks,
William
Hi William!
Thank you for your congratulations!
Sorry about the confusion. I didn’t mean that the ganache was also vegan; I’m adding another disclaimer since you are not the first to be confused.
BUT, to answer your question: yes, you could substitute soy cream. Once you get it mixed well, check the consistency. You may want to add a teaspoon or so of coconut or canola oil to give it a slicker, richer texture. You could even just use coffee or water as long as you also add some kind of fat and the total ratio to chocolate stays the same (1:2).
Happy Valentines Day!
Thanks for clarifying. I don’t recall seeing you pouring glaze and ganache on top of the cake in the video (must not have been paying attention) but sounds awesome! Question: is your 1-year anniversary of your blog or your video program?
William
You’re right, though. I didn’t use the ganache in the video. Sometimes I include extra recipes in the text that aren’t demonstrated. Mixin’ it up!
It’s the anniversary of both! To me they are one in the same.
Thanks, William! I hope you make the cake.
Hilah,
I just made this and HOLY CRAP it’s delicious! Wi five! I’m going to get another piece right now.
-Sean
PS The video was hilarious. I love your kitchen hijinks.
Go, Sean! I’m so happy you enjoyed it and thank you for letting me know! Cake!
Just made this chocolate cake and made a quick melted chocolate chips-butter-cream icing. Whoa, it was GOOOOD. I also added 1/2 teaspoon of espresso powder to amp up the chocolate flavor. This was a seriously easy and yummy recipe!
Happy 1st birthday!
Thanks, Janet! So glad you liked it. What a great idea with the espresso powder. Super double amazing!
This is similar to a cake my grandma made occasionally. She said it was a war time cake.
Your show is amazing. I have been thinking about my own internet cooking show. I have been watching on and off all day.
Thanks,
Adam
Hi Adam! Yes! This has been around a long time. I am SO happy you like my show! Whee! Let me know if you want any help with yours or have any questions I could answer. Cheers, buddy!
-h
I was wonderin if one could use a vegetable oil spray instead of paper…or is the paper just super necessary for removal?
Thankies,
Carla
Hi Carla! I have heard from other people that spraying the pan and then dusting with flour works okay, too. Or you could dust with cocoa powder to avoid the weird, white-looking flour crust if you want it to be purty.
So today I was my 4 yo Prince’s assitant as he made this! I am brewing a cup of coffee for my self and my husband (who is on his way home) and I just sliced a piece for my son/chef and he said “the most yummiest cake ever!!” So I had a bite and OH EM GEEE! He is correct! and as always we made our glutenfree! YUMMMMMM!!! I am trying to wait for the husband to eat my piece…..YIKESSS HURRY OR I WILL EAT TWO, I PROMISE I WILL!
It is SO good, right, Cindy!? I love that cake. If you could, would you post the changes you made to make it GF? XO
I used GF Bisquick and 2TBS Gluten Substitute in place of flour. The end. HA!
I am fighting not having it for breakfast, only because my 4 year old will ask why he can’t have cake everyday for breakfast…ughhhh
Ha! Yeah, you are right about that. I hung out with my friend’s four year old yesterday and he kept putting Doritos in his water and drinking them. Kids!
I’m not appreciating all the cussing.
I disagree Jessie — I think there is nothing better than a well placed cuss-word. Sometimes, the cuss-words are the parts that make me laugh out loud. So I say to Hilah — carry on!
Thanks, Raina! I shall!
I’m with Raina (and everyone else who’s REAL)… keep being yourself Hilah. There are enough holier-than-thou goody-two-shoes out there. Be being yourself – cussing and drinking and ALL – you stay unique and will never fall into the cookie cutter mold of how a PROPER person behaves in public. Screw them and stay YOU
Great Video. For the glaze, will adding just 3-4 tablespoons of OJ to the sugar get that consistency. Can’t get my head around it. Is there a wet ingredient mizzing?
Hi Thomas!
The recipe is correct! Powdered sugar has an amazing ability to turn to liquid with just the slightest amount of provocation. Start with 3 tablespoons juice and add more if you want it thinner. I like it about the consistency of Ranch dressing.
-hilah
Super. Thanks, and thanks for the recipe. ttt
Making this cake right now for my family’s Christmas get together tomorrow night. Really hoping it turns out. I’m hopeful since I can already smell delicious chocolate cake from the kitchen that they will love it. Can’t wait to get the Ganache mixed up and poured over it.
Just tried it, and it tastes great! I followed the tips posted here about slowly heating the heavy cream and chocolate chips, and it turned out beautifully. Can’t wait until my family tries this.
Yay, Amber! So glad to hear that. I hope your family loved it and that y’all had a wonderful Christmas. Happy New Year, dear!
-hilah
They did! Both sides of the family (mine and my in-laws) were bragging on the cake. I’m gonna experiment later to see if I can reduce the amount of sugar without affecting the taste so it’s a bit healthier for my diabetic grandfather to enjoy.
Oh great! Let me know how that goes!
Hi hilah!!! I recently discovered your videos and I think you are amazing! I’m gay and I was wondering if you can make a rainbow vegan cake? Please and thank you
Take care!
Hi Albert! I love that idea! I’ll see what I can come up with.
Thanks for writing!
-h
Thanks so much!
Ohhh, just found this site….too funny, too delish, too much to love!!
Hooray! Thank you Abigail! I’m glad you like it.
Really yummy and easy and i put some dried plums in the dough and they were really good inside!
Kept it simple without the icing and it was great too
Thanks and have a good weekend,
Sara
Thanks Sara! I bet the plums will keep any left over cake extra moist, too, if there is any left over.
Hi, Hilah! I’m so happy I found you and your recipes! I love that they have things I mostly always have on hnad and are so easy to pull together. I’m going in the kitchen right after I write this to make this cake but I’m gonna try to frost it with a combination of the chocolate ganache and the orange glaze. Yum. I can’t wait any longer, gotta go bake right now! Keep up the good work!
Thank you, Julie!
I hope you enjoyed the cake! Orange and chocolate is so good together.
Hi Hilah,
Did you use baking powder or baking soda? in the video you said baking powder but in the ingredients it says baking soda. please let me know ^_^ Also would that affect the moistness of the cake because i made it once and it had the consistency of a fudgy brownie and i made another one and it came out all dry.
Hi Albert! It should be baking soda. The texture is very moist. I’m not sure why it would have come out dry once… I can ask some baker friends if that would be a result of using baking powder instead of baking soda.
Thanks ^_^ I made the first one at school and i used baking soda and apple cider vinegar and it came out super moist. my classmates didn’t like it though X( but then at home i made it with a different vinegar, i think it was distilled vinegar, and baking powder and it tasted dry and sugary.
Okay, I checked with the Austin Food Bloggers group and it seems that the baking powder was the likely culprit. Also, be sure you’re using “natural” cocoa, not “Dutch processed” cocoa. I just amended the recipe to specify that and added a little paragraph below the recipe about the difference between the two. Thanks for writing so we could figure it out!
Thanks so much! and i used nestle toll house pure cocoa
OK, what did I do wrong? I made this cake and it came out tasting very….well…floury.
It does taste better cool, spread with apricot jam, but still…I don’t like it, my hubby doesn’t like it, even my 4 year old daughter only took a bite and she loves chocolate cake.
I don’t know, Maja.
I’ve never had it turn out floury or dry. Did you add the vinegar? Natural (not Dutch processed) cocoa powder?
As I’m from Europe, I think all our cocoa is dutch processed, or? What is the difference in those two re taste?
Could it be, that I didn’t bake it long enough? It passed the toothpick test though.
Oh, I wonder if that is the case. Natural cocoa powder is slightly acidic. Dutch processed has been treated to neutralize the acidity. Dutch process cocoa is milder tasting and a more reddish brown compared to the stronger, more bitter taste and deeper “chocolate” brown of natural cocoa. It’s enough of an acid difference to affect baking recipes, though.
Perfect.