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Food for Thought: Vegan Chocolate Cake

By University of New Hampshire, Durham, NH


Even if your guests have dietary restrictions, they always deserve something sweet. With that in mind the pros at the University of New Hampshire have put together a recipe for rich chocolate cake without dairy and eggs—but with all the flavor.


For the Cake:
5 cups all-purpose flour
3 cups organic sugar
3/4 cup organic unsweetened cocoa
1 Tbsp & 1.5 tsp baking soda
1.5 tsp iodized salt
3 cups water
1 cup either canola oil or regular olive oil
3 Tbsp red wine vinegar
1 Tbsp pure vanilla extract

For the Frosting:
5 cups vegan chocolate chips
1 & 1/4 cups hot coffee
2 cups vegan soy margarine

To prepare:
1. Preheat oven to 325 F on low fan.
2. Spray two 8” round cake pans, line with parchment and set aside.
3. Sift the first five dry ingredients on the list and set aside in a large bowl.
4. Whisk the next four wet ingredients together and fold into the dry ingredients. Then divide the batter between the two pans and place in the oven.
5. Bake for 20 minutes until a toothpick comes out clean (final baking times may vary).
6. Make the frosting by pouring the hot coffee over the chocolate chips in a bowl and melt the mixture.
7. When frosting mix has cooled, whip with vegan soy margarine until smooth, light and fluffy.
8. When the cake has cooled, ice the outside and serve.

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University of New Hampshire
(603) 862.1900