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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
Recipe Category: 


;)b oh so good!


I simply LOVE this cake! Was hard to make though, at least for me xD


Oh my freaking gosh. I made this as I usually do today but instead actually added the vinegar (I never have any) and it was incredible! It was slightly less moist but it came of the pan in one piece and didn't get hard on top... It was absolutely perfect. I iced it with a raspberry buttercream icing I made up, and it was soooo fragrant and delicious. I'm going to make a layer cake soon with this recipe, and my icing in the middle. Yum yum yum.


Wow. I've never made a cake that hasn't tasted like flour and oil before...but this cake tastes like the most perfect, non-vegan, moist, creamy cake in the world!
I used melted vegan butter (nuttelex, Aussie earth balance without palm oil) in place of the oil, organic raw sugar and omitted the vinegar and vanilla essence because I had none. Next time I'll make it with vanilla buy I don't think it needs the vinegar. I used the great chocolate frosting recipe from here to ice it too, even my vegan hating mother thought it was as delicious as anything she's bought before.


This recipe is the best and it's so easy. i suggest everybody should try this. I've
made this for 2 birthday cakes one with the best frosting recipe and everybody was shocked that it was vegan.


This was awesome! Super easy to make and delicious. thanks for the recipie ;)b


Best. Chocolate. Cake. Ever.
Manischewitz has a vegan chocolate frosting that when smothered on the cake is simply amazing! I also added more cocoa.. hehe! :)>>>


i doubled the recipe for a 2 layer cake and it is sooo yummy. 


I made these into cupcakes last night (pictures coming soon) and frosted them with the chocolate buttercream frosting from VCTOTW. I baked them 20 minutes, and this recipe made 12. I did the same modifications I talked about in a previous post: 1/2 cup white sugar, 1/2 cup brown, I used apple cider vinegar, and 1/4 cup cocoa powder. Also, instead of 1 cup water I do 1/2 cup almond milk and 1/2 cup water. Also, about 1/4 teaspoon almond extract added in is awesome too.

This recipe is amazing, and I've gotten nothing but fantastic reviews on it. I made cupcakes once and took them to climbing club where omnis devoured them. I printed out the recipe and handed it out to everyone, and they were impressed with how easy it was to make. I told them they could find it on vegweb, so hopefully some of them checked out the website.

This is my favorite cake recipe, hands down. I just recently got VCTOTW, and I don't want to try the chocolate cupcake recipe, because I'm afraid it won't be as good as this recipe!



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