Hi Gretchen! I made this recipe a little while back for my dad's birthday and it was a hit to say the least. Now I'm prepping for my brother's birthday and I posed him the question of chocolate or red velvet and he surprisingly said chocolate (surprisingly because he's said red velvet for years). Guess I know what recipe I'll be using (although I was tempted to use your dye free red velvet, welp. Always next year). Anyway thank you so much for your videos. Not only are they satisfying af to watch, but they also taste great and it's awesome to have vegan bakery grade cakes! We recently also got that metal flat spatula thing (I don't know the name sorry XD) so decorating is going to go a lot *smoother* than before (pun intended). Looking forward to all the awesome recipes to come! A random fan, -Ellie
Recently I ate a piece of chocolate cake and it looked as smooth,moist and wiggly and creamy as yours! Just betweent the layers were crunched kitkat bars and on the sides grated chocolate. I love different textures in cakes and this eggless cake. Recently I feel so sick of thinking of eggs because I've eaten so much and I don't want to put them in my baked goods (actually anywhere inside me) anymore so I'll try your choc cake. Much love and a peaceful sunday to you Gretchen! (And thank you so so so much for the video cake close up footage and cutting and eating, it's so satisfying to watch~ :))
I have a question. I only have one 7 by two inch cake pan. You said your batter needs to be made IMMEDIATELY before baking. Should I divide the recipe into three's and mix tight before the pan is available or can I just mix everything together and let the batter sit until the pan is available? I want to make the three layer cake
Hi, Gretchen. Your vegan chocolate cake is DA BOMB!!! If you were to make a vegan pineapple upside down cake, it would definitely be in every cooking magazine.
Hi Gretchen! I’m not sure if you’ll see this but I wanted to ask, I noticed you have several chocolate cake recipes on your site such as this one, the one you used for the mint chocolate cake etc. which one do you prefer? I’m looking for a vegan chocolate cake that is fluffy but also super moist and kind of fudgey. I have a chocolate cake recipe that I absolutely love that I like to bake in a quarter sheet pan but when I veganized it the edges were fluffy but the middle was a bit dense, like it was too moist and even the edges just seemed overly moist. I’m thinking maybe I should have subbed the oil for butter (it’s an oil based cake and is high ratio) but to avoid making the same mistake again I’d rather use one of your recipes cause they always work out well for me! Sorry for the super long comment, but which of your chocolate cakes do you recommend I use for fluffy and moist but not too moist/wet? Edit: I’m baking it in quarter sheet but I’m going to be cutting 4 inch rounds to stack 3 together for a cake
Hey! Yes, any vinegar is fine I should probably not specifically say apple cider, because any vinegar will do. (I’ve even seen Balsamic!) It’s the activator for the baking soda in the recipe.
@@GretchensVeganBakery - thank you so much ❤️ Another question- this cake has 2 cups regular flour and 1 cup cake flour But anothe recipe you posted has 3 cups regular flour Out of the 2 chocolate cake recipes, which recipe is the BEST? I am making an eggless cake for my friend’s bday who is vegetarian And can you freeze the layers so it’s easy to ice?
Im gonna use this choco cake recipe for a derby cake maybe it can work? I was searching for a derby cake recipe and I found a link to Pinterest with your recipe but was bummed that the link doesn’t work. Maybe you can make a vegan derby cake some time? 😀
Hi Gretchen, love your videos and recipes. I want to make this cake for my daughter’s 2nd birthday next month but would like to omit the coffee. What can I replace it with? Or is it OK to just leave it out and add water instead?
Hi Gretchen, I made your cake it was delicious thank you. If I make this cake a week before and freeze it will it be same in texture soft after a week too please answer I really appreciate TIA
HI Thanks! I have frozen this cake, but don't love doing so... It will be fine, but OI do find a slight texture change, more dense, almost brownie like. Not as light and fluffy as you see here.
I just finished it. The cake is supremely moist and lovely. The icing tastes good, however, it keeps leaching something white and it is broken. It never got smooth. The margarine is the issue. It was nice and smooth until I put the margarine. I saw in another video that the person whipped vegan margarine for 5 minutes ir more before using it. I'm going to have to figure this may have saved it. Bummer for this cake. First vegan cake semi-fail :(
I have not converted many of my recipes to oil free, but I have to tell ya- I'm on board with that! I have been trying to go more natural sugars and less oil as well. But I would direct you to The Fragrant Cake. com for the best refined sugar free & oil free recipes! www.fragrantvanilla.com/
Hi Gretchen. I have been baking this specific cake for over a year now and it is amazing. However, everytime I make the chocolate fudge icing something, there is a weird white creamy texture that shows in the icing. The flavor is great and I'm not sure what it is that I'm doing wrong but this happens to me every time. I use crisco for the vegetable shortening and earth balance for butter. Any suggestions? Any help would be appreciate it
Hmm, sounds like it could be the shortening or perhaps the Earth Balance? Im not sure if this is originating at the point of adding the fats though, OR at the end if your water is too hot (the water used to adjust the consistency?) Could be melting the fat and causing it to separate. You should be OK to get it smooth though by re-whipping it before you use it
Hi Gretchen. I need to make fudge icing for one of my client as he is lactose intolerant but i'm a bit confused - is vegan butter and solid vegetable shortening not the same? Please advise. Thank you
Chalynda Jackson no you don’t taste it. Coffee really enhances chocolate recipes, but the taste doesn’t come through. But of course you could just use water
Yes of course you could use plain water, but just know That you would never taste the coffee, coffee Happens to be an ingredient that pears perfectly with chocolate they work together to bring out the best most intense chocolate flavor ever
@@GretchensVeganBakery oooh okay. Im going to try it with coffee then and see how it goes! Didnt know if it tasted differently or coffee like haha Thank you so much#
How is it that there is no substitute for eggs? Also, you need to rename this video "Best Chocolate Cake (and... it's vegan! )". Cause the cake part it better than any non-vegan chocolate cake I've ever made.
A I know... we have had a really hard time getting together to film. Between working full time and Jason had a family to tend to plus he lives 2hrs away from me, it’s just been really hard. We hope to be able to get together this week coming up
Ohhh that Jiggle is back! The best chocolate cake recipe you will ever try! www.gretchensveganbakery.com/the-best-vegan-chocolate-cake/
They way it's frosted catches the light in a way that makes it look almost bronze. Very pretty effect.
Hi Gretchen! I made this recipe a little while back for my dad's birthday and it was a hit to say the least. Now I'm prepping for my brother's birthday and I posed him the question of chocolate or red velvet and he surprisingly said chocolate (surprisingly because he's said red velvet for years). Guess I know what recipe I'll be using (although I was tempted to use your dye free red velvet, welp. Always next year). Anyway thank you so much for your videos. Not only are they satisfying af to watch, but they also taste great and it's awesome to have vegan bakery grade cakes! We recently also got that metal flat spatula thing (I don't know the name sorry XD) so decorating is going to go a lot *smoother* than before (pun intended). Looking forward to all the awesome recipes to come!
A random fan,
-Ellie
Recently I ate a piece of chocolate cake and it looked as smooth,moist and wiggly and creamy as yours! Just betweent the layers were crunched kitkat bars and on the sides grated chocolate. I love different textures in cakes and this eggless cake. Recently I feel so sick of thinking of eggs because I've eaten so much and I don't want to put them in my baked goods (actually anywhere inside me) anymore so I'll try your choc cake. Much love and a peaceful sunday to you Gretchen!
(And thank you so so so much for the video cake close up footage and cutting and eating, it's so satisfying to watch~ :))
Feel confident that I will like this because I liked all the other recipes I have tried from you
Glad to hear that!
I have a question. I only have one 7 by two inch cake pan. You said your batter needs to be made IMMEDIATELY before baking. Should I divide the recipe into three's and mix tight before the pan is available or can I just mix everything together and let the batter sit until the pan is available? I want to make the three layer cake
Yay!!! I’m making this for my (and my twin sister’s) 40th birthday cake next month!! Thank you so much!!!
OMG YAAASSS i am drooling! i HAVE to make this when my stomach gets better!
Hi, Gretchen. Your vegan chocolate cake is DA BOMB!!! If you were to make a vegan pineapple upside down cake, it would definitely be in every cooking magazine.
HI Byron! thank you!!
She should be in every magazine already! Even though a vegan pineapple cake would be great to have from Gretchen!
Gretchen you have to stop teasing me with these wonderful and delicious looking cakes.. I love your videos so I can’t stop watching lol
Such a beautiful and delicious cake. I laughed when you said the jiggle on yourself 🤣🤣. I hope you doing well ❤️
Gretchen you are my savior!💜💜💜
Thank u so much darling ❤️❤️love from India
Insanely delicious! Chocolate bomb..thx Gretchen
Hi Gretchen! I’m not sure if you’ll see this but I wanted to ask, I noticed you have several chocolate cake recipes on your site such as this one, the one you used for the mint chocolate cake etc. which one do you prefer? I’m looking for a vegan chocolate cake that is fluffy but also super moist and kind of fudgey. I have a chocolate cake recipe that I absolutely love that I like to bake in a quarter sheet pan but when I veganized it the edges were fluffy but the middle was a bit dense, like it was too moist and even the edges just seemed overly moist. I’m thinking maybe I should have subbed the oil for butter (it’s an oil based cake and is high ratio) but to avoid making the same mistake again I’d rather use one of your recipes cause they always work out well for me!
Sorry for the super long comment, but which of your chocolate cakes do you recommend I use for fluffy and moist but not too moist/wet?
Edit: I’m baking it in quarter sheet but I’m going to be cutting 4 inch rounds to stack 3 together for a cake
Yes! I have the best recipe! Check this out!
You will LOVE!
www.gretchensveganbakery.com/vegan-chocolate-cake/
Gretchen that looks delicious! Omg that jiggle can only mean one thing moist!!!! Mmmm
This cake looks amazing Gretchen, great work as always 😉😉
thank you!
Have you considered having baking tools under your name? That would be amazing! And this cake is next on my to-try list :)
thank you!
OMGSH LOOKS HECKIN DELISHIOUSSSSSS
Sooooo yummy I can’t wait to make it!
Hi Gretchen, I am planning to make this cake tomorrow. Your recipe says to add ACV. Can I use regular white vinegar or is it better with ACV?
Hey! Yes, any vinegar is fine I should probably not specifically say apple cider, because any vinegar will do. (I’ve even seen Balsamic!)
It’s the activator for the baking soda in the recipe.
@@GretchensVeganBakery - thank you so much ❤️
Another question- this cake has 2 cups regular flour and 1 cup cake flour
But anothe recipe you posted has 3 cups regular flour
Out of the 2 chocolate cake recipes, which recipe is the BEST? I am making an eggless cake for my friend’s bday who is vegetarian
And can you freeze the layers so it’s easy to ice?
Im gonna use this choco cake recipe for a derby cake maybe it can work? I was searching for a derby cake recipe and I found a link to Pinterest with your recipe but was bummed that the link doesn’t work. Maybe you can make a vegan derby cake some time? 😀
OMG what a great idea! Thanks for the reminder of this cake! Was my FAV before going vegan, this can TOTALLY be done vegan :)
Uhhhhhhhh
Why wasn't I aware or awarded with some of this wonderful deliciousness????
Hi Gretchen, love your videos and recipes. I want to make this cake for my daughter’s 2nd birthday next month but would like to omit the coffee. What can I replace it with? Or is it OK to just leave it out and add water instead?
HI Samia thank you! yes just use water
Gretchen's Vegan Bakery thank you! :)
Hi Gretchen! How do you get your cakes to not dome up? Whenever I bake any cake it always domes on the top and develops a crack
Please can you show us how to do a sponge cake using aquafaba
Hi Gretchen, I made your cake it was delicious thank you.
If I make this cake a week before and freeze it will it be same in texture soft after a week too please answer I really appreciate TIA
HI Thanks! I have frozen this cake, but don't love doing so... It will be fine, but OI do find a slight texture change, more dense, almost brownie like. Not as light and fluffy as you see here.
Hey Gretchen. Do you still have a RUclips channel for your non-vegan recipes?
djtblizzle yes, it’s all here under this same channel
Hi Gretchen! This looks delicious.
I couldn't find vegan butter. Can I use vegan margarine and get the same consistency ?
yes definitely and thank yoU!
Awesome! I'm not vegan but my sis in law is. Can't wait to make this for her. I can already tell it'll blow mind too!
thank you for making it! You are going to LOVEEEEEE it!
I just finished it. The cake is supremely moist and lovely. The icing tastes good, however, it keeps leaching something white and it is broken. It never got smooth. The margarine is the issue. It was nice and smooth until I put the margarine. I saw in another video that the person whipped vegan margarine for 5 minutes ir more before using it. I'm going to have to figure this may have saved it. Bummer for this cake. First vegan cake semi-fail :(
I have a few vegans friends that do not use oil in their diets. So is it possible to replace the oil?
I have not converted many of my recipes to oil free, but I have to tell ya- I'm on board with that! I have been trying to go more natural sugars and less oil as well. But I would direct you to The Fragrant Cake. com for the best refined sugar free & oil free recipes!
www.fragrantvanilla.com/
Hi Gretchen. I have been baking this specific cake for over a year now and it is amazing. However, everytime I make the chocolate fudge icing something, there is a weird white creamy texture that shows in the icing. The flavor is great and I'm not sure what it is that I'm doing wrong but this happens to me every time. I use crisco for the vegetable shortening and earth balance for butter. Any suggestions? Any help would be appreciate it
Hmm, sounds like it could be the shortening or perhaps the Earth Balance? Im not sure if this is originating at the point of adding the fats though, OR at the end if your water is too hot (the water used to adjust the consistency?) Could be melting the fat and causing it to separate. You should be OK to get it smooth though by re-whipping it before you use it
Hi Gretchen. I need to make fudge icing for one of my client as he is lactose intolerant but i'm a bit confused - is vegan butter and solid vegetable shortening not the same? Please advise. Thank you
HI technically they are both shortenings, so yes
@@GretchensVeganBakery thank you
Hi Gretchen, Where could I get a whisk like the one you use?
this is hte brand, it is hard to find the big balloon one though, that one I have is 20yrs old! amzn.to/2QArTOH
Do you taste the coffee though? I was wondering if I can skip the coffee because I hate the taste of it.
Chalynda Jackson no you don’t taste it. Coffee really enhances chocolate recipes, but the taste doesn’t come through. But of course you could just use water
Can I cook them in 6 inch tins and if so how long? :)
Yes!, the cakes will be slightly thicker than mine since I use 7" pans, So I would check them at 20minutes to see how they are going
Could this be made without coffee if so what can i substitute for it? Not a fan of coffee hahah....
Yes of course you could use plain water, but just know That you would never taste the coffee, coffee Happens to be an ingredient that pears perfectly with chocolate they work together to bring out the best most intense chocolate flavor ever
@@GretchensVeganBakery oooh okay. Im going to try it with coffee then and see how it goes! Didnt know if it tasted differently or coffee like haha Thank you so much#
Delish!
Yummy! I must try this cake!!!
(🤣 YOLO Hahahahah)
hahah I was wondering if anyone would catch that! LOL
So funny! Love your videos! Perfect, clear instructions,, yet not Boring at all!!!! Thank you Gretchen
How is it that there is no substitute for eggs? Also, you need to rename this video "Best Chocolate Cake (and... it's vegan! )". Cause the cake part it better than any non-vegan chocolate cake I've ever made.
How, scientifically (or baker-scientifically, lol), does this still work without an egg substitute?
Does anyone know what happened to Jason?
A I know... we have had a really hard time getting together to film. Between working full time and Jason had a family to tend to plus he lives 2hrs away from me, it’s just been really hard. We hope to be able to get together this week coming up
1 st comment
woohoo #1