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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?

I made this into cupcakes.  They baked up perfectly and didn't sink in the middle.  The flavor was perfect.  I took them to my daughter's class picnic and everyone loved them!

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I made this last night and ate some of it this morning......I'm in  :)>>>  This was so good and easy to make.  I can stop my quest for the perfect chocolate cake recipe.  Thank you for posting this recipe.  :)

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:)>>>YUM!!!!! Just had to give some thanks for such a easy and yummy recipe!  I topped my 3rd cake with powdered sugar...(just  sugar and cornstarch mixed together!) very good!  I want to make other kinds of toppings...(frosting-esque...) but can't eat any type  of soy....anyone have any ideas for me?

I always use this chocolate frosting and think it's great (and as far as I can see it doesn't contain soy).  Hope this helps.

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:)>>>YUM!!!!! Just had to give some thanks for such a easy and yummy recipe!  I topped my 3rd cake with powdered sugar...(just  sugar and cornstarch mixed together!) very good!  I want to make other kinds of toppings...(frosting-esque...) but can't eat any type  of soy....anyone have any ideas for me?

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has anyone tried doubling the recipe & baking it in a 13X9 pan?

yes, and it turns out wonderfully! i can't remember if it baked for any longer than the stated time so just use the toothpick test. i like to add chocolate chips to the batter if i have any around the house - they make surprisingly nice little pockets of chocolate while you're eating the cake:)
I made two double cakes of this recipe for a mormon graduation party 2 years ago and everyone LOVED it!!! good luck!

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has anyone tried doubling the recipe & baking it in a 13X9 pan?

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Wonderful, wonderful cake!  All my non-vegan family members raved over it and are asking for the recipe!  You can't get better than that!

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On the advice of my vegan guru, Dodo, I used this recipe to make my first vegan muffins :)

I'll be the first to admit I am not a natural in the kitchen; I was pleasantly surprised when, I not only managed to make these muffins, but that they turned out to be so yummy!!

The batter was delightful. I can only describe it as being sexy smooth!!

Quick and easy yet satisfying and tasty, I've added this recipe to my growing war chest of vegan goodies.

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This cake was off-the-hook!  I made 1 cake and about a dozen cupcakes for my friend's birthday on Saturday.  It got rave reviews and he said it was the best gift he had gotten so far.  Thanks for the recipe!

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I just put this in the oven. I used correct measurements this time (opposed to converting cups into grams.. not a good idea) and the batter seemed very promising! I made lots of subs: 1 cup spelt flour + 1/2 cup rye and brown rice flour, carob + extra, fructose 1/2 cup (it's sweeter, i used applesauce and carob is sweet too), touch more vanilla and all unsweetened cin-applesauce for the oil.
I can't wait! I'm not sure what size my tin was but it filled almost to the top, which is good because then the cake shouldnt be too flat. Used greaseproof paper which i greased with oil. Can't wait! I'll tell you the results. I plan to freeze this.
Oh, and licking the bowl wasn't bad either! lol

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