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Super Moist Chocolate Cake

What you need: 

1 1/2 cups all-purpose flour (can substitute with whole wheat flour)
1 cup white or brown sugar
3 tablespoons sifted good quality cocoa
1 teaspoon baking soda
1/2 teaspoon salt, optional
5 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

What you do: 

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.
2. Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren't any more lumps and pour into an ungreased 9x9 baking pan, 2 inches deep.
3. Bake for about 30 minutes, test with a fork.
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up. Enjoy this delicious cake. You will be surprised at its moistness and richness! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!
For an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!

Preparation Time: 
15 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Yay!  ;D  All of my previous vegan baking attempts have failed horribly, but I made this as cupcakes and they are great!  I'm going to see a vegan friend next weekend, and will definitely be making more to bring to her.  Thanks for a great recipe!

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I just made this cake this afternoon.  It is very tasty...not too sweet.  I did use 1 less tbs. of oil, I used sucanat instead of regular sugar, and I added 1/2 a banana for kicks.  I think it turned out great!  I put some chocolate chips on the top when it was still warm and they sort of melted over the top--yum!

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This is a very good cake.  Fair warning to those of you that expect it to taste just like real chocolate cake:  it doesn't.  But it is a very good vegan version.  As long as you don't come into it without any expectations, it's a great recipe.  I added a half mashed banana to mine, also, as some on here have suggested, and also some carob chips.  I topped it with a chocolate frosting recipe I got from here; next time I'm going to try a whipped cream recipe from here and see how that is, too.

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it was super moist! i made this yesterday and half of it is already gone, thanks so much im making this for my birthday with toffuti in the middle and chocolate icing, YUM! ;D

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lol.. its brand new baking soda. thanks for the thought though, but i've pretty much given up on this cake ever coming out right for me

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i did a few days ago. still came out the same way

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Are you following the recipe exactly?  I tend to follow the base recipe exactly everytime and didn't  substitute anything for one of the ingredients until I found out how the recipe turned out after a few times making it.  Then I started experimenting with adding stuff and putting other stuff in it's place but kept the base of the oil (no applesauce for me), vinegar, flour, vanilla and no matter how much I estimate and guess-timate it still turns out perfectly, even though I might be a bit slap-happy with the measurements.

Oh, it really doesn't need cooking very long either.  I even overcooked it once so the outside was a bit crust-like but the middle persisted in being moist and lovely.

Try again maybe and do everything as per the recipe, no exceptions, and see how you go.

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i tried this recipe a few weeks ago and it came out like a frisbee but that is completely my fault for using all applesauce instead of part AS and part oil (trying to cut out some fat)

I'm surprised that you had that problem with the oil/applesauce.  All the times I've made this cake I used all applesauce in place of the oil and it always comes out great. Very moist!

i had tried it again about a week ago with half apple sauce and half oil and it still came out the same way.  so i'm not sure whats going on with it

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I made this cake yesterday and I was amazed. Not only because it was the perfect consistency for a cake, not only because it tasted fantastic, but because I managed to not screw it up (I am apparently not as good a baker as I had believed). I doubled the recipe, and made a cake and a bunch of cupcakes. I added coconut to some of the batter in the cupcakes, and aside from the tiny issue of them sticking to the wrappers, it turned out well. I will be experimenting a lot with this recipe.

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i tried this recipe a few weeks ago and it came out like a frisbee but that is completely my fault for using all applesauce instead of part AS and part oil (trying to cut out some fat)

I'm surprised that you had that problem with the oil/applesauce.  All the times I've made this cake I used all applesauce in place of the oil and it always comes out great. Very moist!

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