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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?

Ok, I made this last night and .... WOW!

I grew up as the weird kid that didn't like cakes or cookies. Except oreos. And ice cream cake. This is my first vegan cake batter, so I was very nervous.  :-\

I made this batter into sweet cupcakes! I was amazed! I substituted white whole wheat flour for the flour, and carob chips for the cocoa... I was really skeptical about the carob, but it was all I had on hand. I ground about 4oz up in my grinder to make a carob powder. They didn't puff up as much as I had hoped, but they were soooooo tasty! I need to make another batch because the one I made last night is almost gone. My omni roommates (also my best friends) loved them, and said they tasted better than any store-bought chocolate cupcake because they're homemade and seemingly healthy.  ;D A success! I thought they were very tasty myself! And I don't even like cakes! Well, all that has changed. Uh oh.  ;)

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update...had the rest of the cake (I mean I ate the whole d*mn thing!) and I really loved it with the chocolate chips in it.  It firmed up really nice and I prefer it without a frosting...almost like a firm brownie but not as heavy.  I WON'T make this soon cause it was that good and I couldn't fall asleep AT ALL (I never eat processed sugar like this or white flour) so my body reacted strongly. Eating a whole cup of sugar  :o :o

HOWEVER it was GREAT and I will make it to impress friends...ok now I need to go on a diet!  :-\

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Super recipe, super easy. It was moist and really good. My 1st time making a cake.  I used 2 tablepsoons of coconut oil and 3 tablespoons of applesauce.  I threw in chocolate chips but next time I will omit them because it was too rich with a frosting (and that is saying a lot for me)
more like a brownie with the chips.

better after it was in the fridge as it firmed up.  I am making this for my SIL who cant  have dairy cause her baby is allergic and I KNOW she will be impressed.  I ate way too much  ;D. I NEVER make indulgences like this but this is great to impress and cheap since I have all the ingredients in stock.  OK enough I have sugar overload!!!

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really nice! My fiancee and I ate the whole thing in one night-- no, i kid you not... :D

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I forgot to mention: I baked my cake in a 9x9 pan for 25min and it came out perfectly. 30min might be too much for some ovens.

(Oh, and the outside crust of the cake did taste a little funny.)

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I used 6 tablespoons of cocoa powder instead of 3, and my cake tasted as though I only used 1/2 cup of sugar! An advice I would give is that if you used much more cocoa than suggested, add 1oz or so more suger to the recipe. This cake turned out super moist (as suggested by the title!), though I cannot say this is the best vegan chocolate cake I've ever had. Good, nonetheless!

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Anonymous

Whoa! What can I say? This chocolate cake lives up to its promises- and it's the best I've ever made!

Like another baker, I too increased the cocoa from 3 tablespoons to 4 and adjusted the liquid accordingly. The only other changes I made were adding raspberry vinegar instead of white (I didn't have any) and I also added a tsp of baking powder because my flour was Spelt, rather than a self- raising flour.

As you can see from the photo I frosted it with the "Sugar- free chocolate frosting" recipe from this site, and decorated it with frozen berries and currants. Yum yum yum!

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Ok so I have to review this again as I have made it so many times since my first review:

Tried a "fat free" version by replacing oil with applesauce. It came out more dense than usual but still delicious.

Tried using half white flour and half whole wheat flour and an extra tablespoon or so of cocoa. Made them into cupcakes. The texture was more wholesome than just using white flour but I liked it. They were also delicious.

I don't think you could go wrong with this recipe! So far my favorite thing to make when I want dessert. :)

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This is a one good cake receipe,  I recommend this to anyone.  All my family love this cake.

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i made this for valentines and it tasted lovely - one of the very few vegan cakes I've made that doesn't crumble apart when I remove it from the tin! 

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