Marghi’s Vegan Chocolate Cake

Marghi Sulas, our Bakery Coordinator, oversees the Oliver’s Market commissary bakery and all bakery department activity, from the Coffee and Juice Bar to the making of Oliver’s Own Cookies and the seasonal Buche de Noel! When Marghi bakes at home, she often opts for Vegan creations using no animal products. Check out her delicious Vegan Chocolate Cake, which is perfect for serving at any holiday gathering. We hope you will agree after tasting that dairy-free baking is also delicious!


  • 3 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ¾ cup vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 2 cups cold water


  1. Heat your oven to 350°F. Spray two 8-inch round cake pans with vegetable spray (or one 9x13 pan) and line the bottom of the cake pans with parchment paper.

  2. Combine the flour, sugar, cocoa, baking soda, and salt in a large mixing bowl and stir to combine.

  3. In a separate bowl combine the vegetable oil, vinegar, and water.

  4. Pour the water mixture into the flour mixture. Stir until combined.

  5. Pour the batter into your prepared pan(s). Bake for 30 to 40 minutes, or until a toothpick inserted in the middle comes out clean.

  6. Allow the cake to cool before topping with Vegan Chocolate Frosting.


    2 cups sugar
    ¾ cup corn starch
    ½ cup cocoa powder
    1 teaspoon salt
    2 cups water
    ¼ cup vegetable oil
    1 teaspoon vanilla extract

    Mix sugar, cornstarch, cocoa powder, and salt in a medium saucepan. Whisk in water. Heat over medium heat, stirring frequently, until thick and just starting to simmer. Simmer for 2 minutes. Avoid overcooking or the glaze will become tacky.

    Remove from heat and stir in oil and vanilla extract. Refrigerate until cool, about 1 hour.

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