For an extra rich flavor, try using Dutch-processed cocoa powder. Feel free to experiment with different extracts like almond or peppermint for a unique twist. This cake is fantastic on its own, but even better with a generous slathering of your favorite vegan frosting. Chocolate or vanilla are classic choices, or try a coffee-flavored frosting for something different. If you don't have distilled white vinegar, apple cider vinegar can be used as a substitute. Store leftover cake in an airtight container at room temperature for up to 3 days.
Jerrod Brown
Jun 22, 2025Emily: The best vegan cake I've ever had! I topped it with a vegan chocolate frosting, and it was amazing.
Jena Mcglynn
Jun 7, 2025David: Simple ingredients, simple instructions, and a delicious cake. What more could you ask for?
Shanie Barton
May 7, 2025Michael: I was skeptical about the vinegar, but it really does make the cake light and fluffy. Great recipe!
Lew Hyatt
Apr 25, 2025Ashley: I added a pinch of cinnamon to the batter, and it gave the cake a lovely warm flavor. Thanks for the recipe!
Neal Turner
Apr 24, 2025Jessica: My kids love this cake, and I love that it's vegan! It's a win-win.
Maybell Bailey
Apr 12, 2025Sarah: This cake is so easy to make, and it's always a hit! I love how moist and chocolatey it is.