Most fasting baked goods lack luster. This chocolate cake is a big exception! Sometimes I make this on non-fasting days when I am short on eggs and milk. The reaction between the vinegar and baking soda give the cake its height. Add the vinegar last and pour directly into the pan for best results. You may never go back to boxed cakes again.
A tablespoon of instant coffee is a tasty addition. Also, if you want this cake to have some protein you can use substitute 1/2 cup of oat flour (grind a 1/2 cup of oatmeal very fine) for a half cup of wheat flour and throw in some walnuts.
UPDATE: This is the most popular post on the blog. If you’d like to make this cake without oil you may substitute mashed banana, avocado, applesauce (or a mix) of those three for the oil. However, if you do you’ll need to grease your pan or at least line it with parchment.
A SECOND UPDATE: Well, it has been 10 years since I wrote this post. Wow! This is still the most popular post on the blog. I almost never eat grains anymore, but we still serve this cake on birthdays. Try it with cherry pie filling and non-dairy whipped cream or non-dairy cool-whip.
Enjoy!
Fasting Chocolate Cake
3 cups flour
2 cups sugar
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
6 Tbsp cocoa
2 cups water
3/4 cup vegetable oil
1 tsp vanilla
2 Tbsp vinegar
Step 1. Lord, bless my work.
Step 2. Preheat oven to 350 degrees. In a large bowl add dry ingredients, stirring to combine. Add wet ingredients in order of appearance, stirring to combine.
Step 3. Pour directly into two 8×8 pans or an UNGREASED 9×13 pan. Bake 30-35 minutes for two pans, or 50 minutes for a 13×9, until a toothpick inserted into center comes out clean.
Step 4. Sprinkle with powdered sugar to decorate.
Love this recipe! I’m making the orange cake again this weekend for my in-laws. Thanks, buddy!
Hello! You know me, I hardly need an excuse to try out a new chocolate recipe. This cake is amazing! Being the glutton I am, I had to add a rich peanut butter frosting to it, though it does not need it. Definitely better than a box mix!
[…] This cake is so delicious. It is chocolately and dense and incredibly simple to make. It is hard to imagine that it is dairy and egg free. I always make this cake during Holy Week of Greek Easter for Fasting. (Greek Orthodox fast for the lead up to Easter from all dairy, eggs and meat/poultry). Simple ingredients readily available in anyone’s pantry makes this cake a go to recipe anytime. I have used NATVIA (stevia) instead of caster sugar for obvious reasons. If you want to use caster sugar instead of Natvia* then substitute the 1 +1/2 cup Natvia* with 2 cups sugar. The original recipe comes from here. […]
A huge hit with the hubby and kids. Also a great recipe to have the kids help make. 🙂 Will be making again!
I have been making this cake for years now. Its a great recipe. It always rises easily and stays fresh for long time. I added nuts to this recipe also. Highly recommend.
Hello, I was wondering if I add the vinegar at the end , do I I mix it in the batter? Or just pour over the cake and put in oven? Looking forward to making this cake !
Hello Maria, You’re right. You mix the vinegar right into the batter. It reacts with the baking soda to give the rise.
[…] you bake you’re free to replace the oil in any recipe with applesauce. In the fasting chocolate cake recipe you can replace the oil with banana, avocado, or […]
I added as a topping to each piece vanila ice cream mixes with strawberry juice. Full cream coconut milk, vanila and coconut flour. Frozen then molten using room temperature. After melting it I poured natural strawberry juice. Mixed well then outed on cake.
The recipe is amazing but when I added the topping it was an explosion of flavor.
Thank you so much to who published this wonderful recipe
Growing up this was my favorite dessert. Lent or not. Now I’m all grown up and married to a sailor far away from the family and haven’t been able to find this recipe until now. Thank you!