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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?

At the suggestion of others on the forum, I made two layers of this and filled it with raspberry preserves.  Then I covered it with a double batch of the Chocolate Glaze: http://vegweb.com/index.php?topic=6489.0

Really good and very easy to make!

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The texture looks like the one I've been craving for a cake or cupcake.  Is it light, fluffy, and crumbly?  I ask because everytime I make a cake, it comes out like a sponge.  Also, I don't want to make a chocolate cake.  If I decide to eliminate the cocoa, how much should I reduce the sugar by?  FInally, can applesauce be substituted 1:1 for the oil? 

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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 liked the taste a lot but since i was making it for a dinner party at my boyfriends house, we had to run up to the store at the last minute and just get a cake mix (his fam is not veg so they dont care)

i am going to try this again soon and put some oil in it

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Yum! This was the first vegan cake (or baked good) I've ever made and am very happy with the result. Added some extra cocoa but could've done with more. An incredibly easy no-fuss cake! I only used 2/3 of the canola oil, and the rest apple sauce and it was still perfectly moist.

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: ) Super delicious: ) O and I  frosted it with Sarah's choco frosting just like the billion of ppl who commented said to do- and they were right!!! It is sooo awesome!!!! I think i am going to make it for my birthday, and its gonna be a huge thing cuz ALOT of people are there..

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May I use apple cider vinegar instead of the vinegar called for? Thanks.

Yes, that will work.  White vinegar has less of a taste, but I've subbed cider vinegar in it before and not tasted it.  Hope that helps.  :)

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May I use apple cider vinegar instead of the vinegar called for? Thanks.

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I've reviewed this a couple weeks back and I thought it was alright, but when I made this recipe for some of my mother's friends they went mad! I even had a request to make a birthday cake, which I layered with nutriwhip. It was reaaally good :)

WOW DOES THIS LOOK AmAZING! !!! mmmm thnx for the photo!

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Could anyone point me towards a really good, fudgey chocolate frosting recipe? I haven't had the best luck with vegan frosting recipes. Ideally, it should require little to no cooking (the stovetop has it out for me). I'm a shoo-in for diabetes any day now, so I appreciate low-sugar options as well.

On a more relevant topic, this cake is fantastic! Adding orange extract/rind is an excellent addition (I'm a sucker for fruit-chocolate combos). Especially if you tweak the cake to make dark chocolate--I've only had marginal success with that, sadly. I just added extra cocoa. Ideas?

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I took laurapony's suggestion and made this into a vanila cake base for a coconut cake.  I used more than 1/3 cup of vanilla pudding mix (instead I used the whole box) and added 2 tsp of vanilla extract (which was a bad idea since it gave my cake the brownish look like in the picture instead of the white color I was hoping for) and added a hint of coconut extract and instead of 1 cup of water used 1 cup of coconut milk.  Made a frosting with coconut extract and coconut milk and topped it off with some dessicated coconut...with a thin layer of frosting in between.  I did cut the sugar down to only 3/4 cup as with frosting it would be too sweet...and thankfully I did because the frosting made it just right!

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