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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?

This was okay, but it didn't have enough flavor. Next time I will add chocolate chips and maybe something else too.

As a sugary fudgey addict, I also surprisingly find this common recipe (many are similar) to lack enough sweetness.  It really does need icing, or at least chocolate chips, for those with a real sweet-tooth.  But it does make a great, moist, fluffy cake.

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I forgot to add in my last post:
Substitued 6 TBSP Organic applesauce for the oil -and-
1 cup light soy milk for the water

This reduced the fat in the recipe...making it all the better! =)
Thanks again!

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I LOVE this recipe. Super moist and easy to make. Even my omni associates liked them!
Thanks for the recipe!

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This recipe is my ace up my sleeve! I come from a long line of chocolate lovers, and this one is always a hit amoungst the vegans and the have-yet-to-evolves! I prepare it just as it's written, it makes a great cake or cupcakes!

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i used a little extra cocoa as suggested earlier, and i thought it tasted great but it dried out so fast. i made it the night before xmas to save myself some time and by the time i served it, it was not nearly moist. great tasting cake, don't get me wrong, but i wasn't impressed with how well it stood up against one december day. i gave this recipe four stars

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made my own chocolate frosting and coconut creme filling for the center. the cake was moist and yummy.

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I LOVE THIS RECIPE!  It was absolutely perfect.  I made it in an 8x10 pan instead of the 9x9 and frosted it with chocolate frosting, and then decorated it with white icing.  I highly recommend warming it up in the microwave and eating it a la mode with vanilla Soy Dream (or other vegan ice cream).  I brought it to a party and didn't tell anyone it was vegan, and no one knew...even the most adamant non-vegans loved it.  Thanks for the recipe!

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I LOVE THIS CAKE! Its amazing.

Tip: Use 5-6 heaping tablespoons of applesauce instead of the oil, why put in all that extra fat and calories when you don't need to?? I use 5 tbsp of guiradelli (sp?) cocoa. And add chocolate chips. And I used apple cider vinegar.

My family and I are addicted to this cake. It never lasts more than a few hours in our house!!!!  :D

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Couldn't get over how moist this cake was. Reminded me of the ol' Betty Crocker mixes. The only thing is, I would have to agree with some of the other posters and say more cocoa powder is needed. Maybe 5 Tbs. should do the trick. Also, I found the vinegar odd as it left a subtle taste in the cake. I wonder if lemon juice works just as well.

I did use a chocolate glaze made of 3/4 c of bittersweet chocolate melted with 3 Tbs. vegan butter. Put over chilled cake and refrigerate for 20 to 40 minutes. Wow!  :D

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I used this recipe for cupcakes last night, and they came out wonderful.  I iced them with reduced fat peanut butter and everyone loved them-- and I am the only vegan of the group! 

I tweaked the recipe a little and substituted applesauce for half the oil, next time I am going to nix the oil completely and just use the applesauce.  Also, I used Hershey's cocoa and they were just chocolate-y enough.

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