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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 gave this recipe to my sister to make my birthday cake (she loves me, yes!). Following the advice from early reviewers, she added 2T of chocolate to the recipe and doubled the vanilla, and it was sooooo goooood. I'd recommend doubling the recipe if you want a layer cake.

Also, THIS RECIPE IS GREAT FOR ORANGE CAKE!
She added 2 cups of fresh squeezed orange juice and eliminated the water and chocolate from the recipe, and it was the BEST cake I've ever had, EVER. It was super moist, the top caramelized to a beautiful medium brown, and I had it for dinner...bad, I know. I just didn't get to take a picture of it, *sadface*

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Mine was bland :( Very nice moist texture as promised, but I couldn't really taste anything. I replaced the oil with applesauce, used low calorie sweetener and one third wholemeal flour two thirds plain flour but I didn't think it'd make much difference. Can anyone explain this? :{
But I balanced it out with some sickenly rich chocolate sauce and it was still fun to cook.

It was bland because you took away the best parts of a dessert: Sugar, oil, and regular flour. You could have also skipped the salt (which is a MUST in every cake recipe!). Dessert isn't supposed to be healthy. It's supposed to be sinful, rich, and delicious. If you're going to half-ass a recipe, why even bother? All the chocolate sauce in the world can't make up for a shitty, dry, whole wheat "cake".

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This is a grand recipe and I've used it a great many times, but I always add another tablespoon of cocoa, big chocolate chunks and a flax egg, I add the flax egg because a) its very good for us and 2) peace of mind! I had this cake crumble on me once or twice but I mostly accredit that to taking it out of the pan while it was still hot, even so I add the flax and it hasn't crumbled on me since.
So, thanks! Tastes like a regular chocolate cake to me and most people who try it!

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I made cupcakes from this recipe. I LOVE this recipe! My cupcakes came out super moist and I didn't even make frosting to go with them. This is a keeper!

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Mine was bland :( Very nice moist texture as promised, but I couldn't really taste anything. I replaced the oil with applesauce, used low calorie sweetener and one third wholemeal flour two thirds plain flour but I didn't think it'd make much difference. Can anyone explain this? :{
But I balanced it out with some sickenly rich chocolate sauce and it was still fun to cook.

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I had some of my omnivorous friends and family try these, and they too agreed that these are delicious! They say it tastes just like the best ones they buy at stores (the non-vegan ones), and that they can't tell these are vegan. People particularly liked the icing (the fruit jam really does make the difference)! This recipe goes to my recipe box, and stays there as the Queen of Cupcakes Recipe. PS. I baked these for about 18-20 mins at 350 degrees F. Just in case anybody needed the numbers. :-)

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(Oops, sorry to those who read my previous post; there was a slight mix-up, as I made two batters--one cupcakes, and the other a cake--in the same 24 hours!)

SO! I made choco-cupcakes with this recipe, and I read and took some advice from the fellows who posted about making cupcakes with this recipe. I used 1 cup all-purpose flour and 1/2 cup whole wheat flour; 5 TBPS. organic cocoa powder; and a few drops of red food coloring (for the aesthetics); and just between 3/4 cup to 1 cup of white sugar, and substituted red wine vinegar in place of white vinegar. As for the icing, I mixed together powdered sugar, cocoa powder, Earth Balance organic whipped butter, a pinch of salt, vanilla soy milk, and--secret ingredient: a large spoonful dallop of strawberry jam. And I bought one of those icing thingies, placed a craisin on each cupcake, and made them all pretty (lol). Tasty, tasty!

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I made this but I added 1/2 tsp of baking soda so it's super soft like a "regular" cake and fluffy like a muffin.

I used organic raw cacao powder by Navitas Naturals instead of regular baking cocoa, did add the himilayan salt to it and as far as sugar goes, I used 1 cup of organic sucanat (has the same flavor as brown sugar but not as fine as brown sugar) plus 1/2-3/4 cup of sugar in the raw/turbinado sugar as mine came out kind of salty. The only vinegar I had was low sodium white rice vinegar.

I did not use the recommended recipe for the chocolate frosting. My frosting is raw and organic... I'll have to post the recipe soon! This cake was made for my 25th bday which was yesterday :)>>>

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It was moist, but not chocolate enough for my taste. Next time I will add chocolate chips I think. Good recipe overall though. :D

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Very good cake; however, I recommend these modifications:

add 2 more tablespoons of chocolate--3 is really weak for a "chocolate" cake

sub applesauce instead of oil to make it more moist

AND

I highly recommend using the pecan coconut frosting and making it into a German chocolate cake. OMG delicious!

Overall, I will def make this again with these modifications and play around with this recipe to create even more delicious chocolate cake variations!

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