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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?

Sorry guys, I'm in a big hurry this morning. Does anyone know how many cupcakes this makes? I'm hoping to get 24...should I double it?

Hope I'm not too late....but I would probbly double it.  From what I remember this made 12 or 14 cupcakes

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Sorry guys, I'm in a big hurry this morning. Does anyone know how many cupcakes this makes? I'm hoping to get 24...should I double it?

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I baked this with some left over tapioca flour (about 1/2 cup) and i completed the recipe with oat flour and added 1/2 teaspon of baking powder. OMG it was sooooooooo nice... Then i decided to do a bit frosting and found this recipe here: http://vegweb.com/index.php?topic=26565.0;prev_next=next#new  and the result was a dozen of totally decadent and sinful cupcakes. Baked for 18 minutes. I frozed them as soon as they cooled, otherwise will be devoured in no time! Thanks a lot! I was afraid by the amount of baking soda so i used baking powder instead. May be that's why they kind of deflated after i took them off the oven. And I loved the magic of the vineagar at the end! Thanks a lot!  yuuuuuum yummmmm
:)>>>

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Easy. Beautiful. Delicious.   I made 6 cupcakes and a round cake- both were superb.  I doubled the cocoa (Green & Blacks Organic) and used a blend of whole wheat pastry flour and organic white flour, otherwise, I followed the recipe exactly. THIS will be my standard recipe from now on because it IS the Platonic ideal of Chocolate Cake-ness. (BTW, these didn't 'sink' in the middle like my chocolate cupcakes do from the famous and otherwise wonderful cupcake recipe book we all know and love!)

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WOW!  :)>>>
Chocolate chips make this cake over the top. The next day it is still gooey as though it just came fresh out of the oven. Once taster said it is like the Starbucks brownie, but better. Whoo-hoo!!

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I can't tell you how many times I've made cakes, mini cupcakes and regular cupcakes using this recipe and everyone, I mean everyone, loves them!

The recipe is so versatile .. you can make vanilla cupcakes by leaving out the cocoa and adding one extra tsp of vanilla ... coconut flavoured cupcakes by adding in coconut milk instead of the water .. banana ones by leaving out half sugar and all cocoa and adding in a ripe banana or two ... you can even make mistakes and the recipe still forgives you and makes moist cupcakes anyhow!

Mini cupcakes take about 5 minutes to cook in a 320 degree F oven.  Use one of those flexible silicon baking pans if you don't want to use cupcake liners.  They always pop right out - no greasing required.

It's a truly amazing, yummy, delicious recipe :)

TLotus

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This cake was really good.  I used 3/4 cup of sugar instead of one, and then added about 1/2 to 1 cup of vegan chocolate chips.  I also replaced the oil with applesauce, adding an extra tablespoon or two  of it to the mix.  And instead of white vinegar, I used balsamic - the fruity undertones of balsamic really enhance the chocolate.  Topped with raspberries and melted chocolate, MMMMMMM.  Using a strong cold cup of coffee instead of water instantly makes for a delicious mocha cake, too!

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If you change the flour to 1 2/3 C, add an extra tablespoon of cocoa 1/2, and sprinkle a cup of chocolate chips over the batter before baking, it's Betty Cracker's Double Chocolate Snack Cake...

Which is why I'm on here; My GF is making it right now.. again.  Don't get me wrong - it's a good recipe - but it's ALL we make...

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;)b the best vegan chocolate cake I have ever had!!! I made it with the coffee option and put Vegan almond cinnamon "buttercream" frosting on top. MMMMMMM people still talk about it!!!

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Fabulous cake!  This was my first time baking a cake from scratch in at least ten years and my first vegan cake EVER... it was wonderful, moist and just sweet enough. 

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