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Double Love Chocolate Cake

Double Love Chocolate Cake

Let your chocolate flag fly with this tasty (and cruelty-free!) recipe you’ll fall in love with.   This cake is one of Martha Stewart’s vegan recipes, yep the Queen B* knows her vegans are listening! Use a heart-shaped baking pan or a bundt pan, and serve it up with some fresh fruit and soy or rice whip. Every day is Valentine’s day when you are in love, or hungry for sweets.


vegetable-oil cooking spray
1 cup warm water
1/2 cup unsweetened natural cocoa powder
11/2 cups all-purpose flour
1 cup granulated sugar
¾ tsp. baking soda
1/2 tsp. salt
1/2 cup sunflower oil
1 Tbs. pure vanilla extract
2 tsp. distilled white vinegar

Chocolate Glaze:

2 oz. dark non-dairy chocolate, finely chopped
1/2 cup confectioners sugar, sifted
2 Tbs. water


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  1. For the cake: Preheat oven to 375 degrees and coat an 8-inch round cake pan with spray.
  2. Whisk water and cocoa in a small bowl until smooth; combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center; add cocoa mixture, oil, and vanilla; whisk until smooth; whisk in vinegar and pour into pan.
  3. Bake until a toothpick inserted into center comes out clean, about 30 to 35 minutes; let cool on a wire rack for 20 minutes.
  4. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
  5. For the glaze: Melt chocolate in a heat-proof bowl set over simmering water, stirring until smooth; let cool slightly.
  6. Whisk together sugar & water until smooth; add melted chocolate in a slow, steady stream; whisk until thickened (about 1 min.); immediately pour glaze onto center of cooled cake.
  7. Using a spatula, gently spread glaze over top and sides. Cake can be stored at room temperature for up to 2 days.


Double Chocolate Love Cake

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