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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: 


Can I just say YUM YUM YUM? I don't even really like chocolate cake, and for some reason I liked this! I needed a German chocolate cake for my dad's birthday (a tradition I've done looong before I was vegan), and I used this as the base. I used 4 tablespoons/1/4 cup cocoa powder, 3/4 cup sugar (about half white and half brown), and I had to use rice vinegar, because I was out of regular white. I baked it in my toaster oven, and it was fabulous! My boyfriend keeps asking me to make another.

This will convert the chocolate cake haters out there!  ;)b


This recipe is AMAZING! It's so easy and makes you feel like a master baker. I gave it to my friend as a thank you present and her whole family adores it. I made it close to exactly what the recipe calls for, and I used a popular vegan chocolate frosting recipe from this site to decorate it. I was going to make it a layer cake but ended up just baking one layer in a 9x9" square pan. I also mixed in about 1/3 cup chocolate chips. Next time, I would make it without them, but some people seemed to really enjoy that addition. My mom said "I would never in a million years think that this was vegan." and my friend said "this is one of the best things I have ever had ever." If you have ever been to Zoe's Kitchen, it tastes a lot like their chocolate cake, which I love, and now I don't ever have to pay for it again, cause I can make it  ;D A must try, super cheap and easy and fast and delicious recipe!


I regularly use this recipe. I never do water, I always add strong coffee for a richer chocolate-y flavor (it really brings out the cocoa powder flavor). I recommend espresso (via a pod machine or a stovetop moca) or very strong, freshly roasted/ground french press coffee if you have these around. It makes a big difference in flavor!

If I want a breakfast/snack kind of cake I just sprinkle powdered sugar on top. If I want a dessert/birthday cake I use my own "butter"cream frosting:
- 3 tablespoons dairy-free margarine softened
- 1 teaspoon vanilla sugar (or vanilla extract)
- 1 tablespoon creamy honey (or regular honey if you dont have the creamy honey)

- after creamed, slowly add in 3/4-1 cup powdered sugar and a very tiny bit (1 teaspoon?) of soy/rice/almond/hazelnut (whatever you have around) milk and keep mixing.

Also, I once melted 70% chocolate lindt over the stove with a tiny bit of soy milk and then poured it over the cake. That was good too, no surprise, and it makes for a super dark chocolate ganache treat


This is actually the recipe for Chocolate Cake my non-vegan Mother-in-law gave me! It's by far the best cake I've ever tasted!! I pumped it up a bit with 1/2 cup of dark chocolate chips (dairy-free of course) and made a chocolate ganache with 1/2 cup of chocolate chips plus 1/2 cup of soy milk and melted them together and drizzled it over the cake! It was sooo gooood!! Definitely curbed my extreme chocolate craving! :)


A friend made me this cake for my birthday.  After raving about how DELICIOUS her cake was, I asked if she would email me the recipe ...and low and behold: the recipe was for this cake!  I am reviewing because one, it's amazing, and two, I wanted to let people know that it freezes extremely well. 

BTW she made this without even knowing how much I love VegWeb.


This is the best cake ever, next time I will replace the oil with applesauce.


Can whirledpeaz PLEASE share her recipe for the frosting? I have been unsuccessful at making frosting that I can make fun designs and write things for cakes, and would love to know how you made it! Thank you!

this is the one that I use all the time and I love decorating cakes. : )


My dad makes this every year for my's one of my favorite things in the world! :)>>>


Can whirledpeaz PLEASE share her recipe for the frosting? I have been unsuccessful at making frosting that I can make fun designs and write things for cakes, and would love to know how you made it! Thank you!


I made this with my fiance last weekend for our engagement party.  We met friends and family at a restaurant and brought our cake for dessert.  EVERYONE loved it!  We shared it with the wait staff and got rave reviews. 
We made a double decker with cherry pie filling in the middle and used Wally's chocolate frosting recipe.  Even my dad who dislikes everything vegan because its vegan loved this cake.  BUT DO GREASE THE PAN!!!!! We used non-stick pans but it stuck anyway.
We loved it so much, we're giving the recipe to our baker for our wedding!



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