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Awesome Chocolate Cake

What you need: 

3 cups all-purpose flour
2 cups natural sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon sea salt
3/4 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla
2 cups cool water

What you do: 

1. Preheat oven to 350 degrees F. Mix the dry ingredients (flour, sugar, cocoa, baking soda, and salt) together in large mixing bowl. With a spoon, make three indentations in dry mixture; 1 small, 1 medium, and 1 large.
2. Pour oil into large indentation, vinegar into medium, and vanilla into small. Add the water and mix (do not over beat).
2. Bake for about 45 minutes or until a toothpick can be inserted and come out clean. You will want to adjust the cook time depending upon the baking pan you are using.
This recipe will yield two 9 layers, 24 cupcakes, or 1 bundt cake. The bundt cake took about an hour to bake. Just be sure to keep an eye on your cake.
This is truly the most awesome cake I have made. I baked cupcakes for my classroom using this recipe, and they loved it! Also, I tried this recipe with whole wheat flour--not so great. I would recommend sticking to all purpose flour.'

Preparation Time: 
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SO HOW'D IT GO?

I made this cake yesterday and replaced some of the oil with shredded zucchini; I also added more cocoa powder. Yesterday, the cake tasted really bland and gross, but after being in the refrigerator overnight with some DELICIOUS vegan frosting, it magically turned delicious :) I would recommend adding some melted chocolate to the batter in addition to the cocoa powder. The cake was reeeeally moist the next day- such a great texture!

*** This is the fudgiest, most delicious chocolate frosting I have ever tasted:
http://www.grouprecipes.com/1834/vegan-chocolate-frosting.html

I also added some coconut extract to the frosting... yummmmmm  :)>>>

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This made awesome cupcakes.  I halved it and it was perfect for 12 cupcakes.  I baked the them for about 20 mins and might try a little less next time.  Great flavor and very easy!

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This was spifferific!  Following a few of the comments so far, I replaced the water with soymilk, and the white vinegar with apple cider vinegar.  My only other modification was to add about half a teaspoon of almond extract...not necessarily because the cake needed it, but mostly because I just add almond extract to practically everything :)

I used two 9" round pans and layered strawberry preserves between the two layers, then frosted the whole thing with vanilla frosting.  It made a really dense cake (I think it didn't bake quite long enough, because I forgot what time I put it in the oven and I was impatient haha) but it is sooo moist and chocolatey I think I'll probably eat the whole thing before anyone else gets to try it.  Thanks a bunch for the recipe.

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I like the idea of using coffee insted of water. There is nothing better than coffee and chocolate.

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I've spent five years trying to find a cake recipe for my food-allergic daughter to have birthday cakes.  Everything I've tried makes something rubbery, spongy, unattractive, or doesn't taste very good.  We'd decorate it so we had something for the birthday and throw away what was left after three days.

This recipe makes CAKE.  It hits in all three categories: appearance, texture, flavor.  I made it as cupcakes, paired it with 'Vegan Chocolate Frosting' from this site.  My husband ate two before dinner and another for dessert.  He ate one before bed, and suggested that this particular recipe become my standard offering for pot-lucks.  I'm sure I won't be throwing anything out...and fairly sure these won't last three days.

This cake will satisfy vegetarians and non-vegetarians alike.

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the photo by andylievertz makes me want to make this right now. Beautiful!

No joke. Every time I see that picture, I want to eat the screen. I might reward myself with this cake after I finish my term paper... *drool*

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the photo by andylievertz makes me want to make this right now. Beautiful!

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Wow! Your cake looks like a masterpiece!  ::)

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Anonymous

This cake is the same as the Super Moist Chocolate Cake http://vegweb.com/index.php?topic=6686, just with twice the ingredients. It has 7 pages of comments so if you've got any questions, you may want to look it up.

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Anonymous

I halved this recipe for a 12-cupcake batch, replaced half the water with cold-brewed coffee,  used apple cider vinegar instead on white vinegar, and frosted the tops of the cupcakes with vegan chocolate buttercream frosting - mercy, but it was delectable. The cake is moist, perfectly sweet... worthy of front place in my vegan desserts index file.

"Awesome Chocolate Cake" indeed. Finally, a recipe that truly lives up to its namesake. Thanks for sharing!

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