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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?

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i used this recipe a few days ago, and i created the dankest birthday cake ever made!
yeyaaah!!!

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I made this into cupcakes, but as I wanted to replace the oil and didn't have enough applesauce for the whole recipe, I halved everything and used 3tbs applesauce rather than 2.5tbs oil.  I also added 1/4 cup chocolate chips to the mixture and this all made 5 generous cupcakes (plus a bit left in the bowl for me!).

The cupcakes cooked in 18 mins and rose fantastically.  In fact, next time, rather than filling almost to the top, I shall put a little less in which should give me enough with the halved quantities to make 6.

The texture suffers a little if you replace all the oil with applesauce, but the cakes still tasted and looked great.  Next time I think I'll add a little of the oil back in.

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This is the best, the best, best, best chocolate cake ever! No one knew it was vegan (the non vegan rest of the family lol) and they were all surprised when I told them that it was a vegan recipe! This is a keeper recipe and the cake was so soft, fluffy and actually the first time I suceeded into making a cake! When I wasnt vegan I had my fair share of non vegan cake bakes and none of them actually worked lol, I guess this cake was........... meant to be =D

I liked eating the cake alone, without any frosting, but does anyone have any good recipe which matches the cake? Like a tasty frosting of some kind that you have tried? I want to make this cake for a friends birthday next week!

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This came out great.  I over baked it though.  It really only needed about 15-18 mins and it was done.  Mhy non-vegan parents thought is was really good and could not believe there was no eggs/milk/butter in it.  My mom kept asking if I but tofu or some other vegan substitutes in it because she couldn't get past the fact there are no eggs in it.  This is a winner in my book.  :)  It is not overly sweet or chocolaty.  I used half brown sugar and half white sugar.

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Wow! I loved how simple this cake is and it calls for even simpler ingredients. I drooled over all the photos! One prettier than the other! I will try this recipe next week as cupcakes and take them to my friends ;)  I will at first pretend it is a 'normal' cupcake, with eggs and cow milk, but theeeeeeen when they say 'wow this is amazing' I will be like 'muahaha its vegan'  ;D

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Mmm... this is way tasty! I followed the recipe exactly and added chocolate chips (not that it needed them but I love adding them to anything I can). This was very simple to make and came out wonderfully! And the baking time was very close to accurate. Yay! I topped it off with the coconut pecan frosting and it was delicious! Thanks for this recipe!

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By far the best cake recipe I've tried, vegan or not! I accidentally added baking powder instead of baking soda, but that probably just made them fluffier. Also added 1/2 cup of white sugar and 1/2 packed cup of brown. But I could barely taste them since I have a cold!  :(

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Everyone loved this cake. Very simple and quite delicious to boot. The texture turned out to be an interesting cross between a cake brownie and a regular cake, but no one complained  :P

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This was really great!! I made this recipe into cupcakes, baked them @ 350 degrees for about 16ish minutes (or until the toothpick comes out clean) and let them cool off on a cooling rack. Once they were cool enough, I topped it off with homemade vegan butter cream frosting and sprinkles. Looks like I'll be hitting the gym early tomorrow  ;)b

Thanks Olena!!!

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