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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 love this cake too.  Very easy to prepare.  I had a similar recipe from this site that has you add all the ingredients to the baking pan and mix right in the pan.  Less to clean up.  I am not a big frosting fan so I top it with vanilla soy ice cream.

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I love this cake!! I've never made a vegan cake before, and I will def. use this recipe again!!! :)

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Made this a few times now.  Each time I added vegan chocolate chips and the kids loved it. 

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This cake doesn't need another glowing review, but I'll do it anyway...

IT WAS AWESOME!

I made 2 layers, slabbed some carmelized cherries in the middle, and topped with Chocolate Frosting from this site, and WHAM BAM THANK YOU MA'AM!

Now the hard part is keeping from eating in one go!

Frosting: http://vegweb.com/index.php?topic=6224

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Awesome cake recipe!!  I doubled it, and baked in two 9" pans for a layer cake.  Deeelish!  I did not use any brown sugar; did all white.  Very good!!!

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I baked this cake for my birthday this week. Oh my God!!  :D  It was fab & the first time I have ever made a vegan cake that actually rises.  Rather than being a tasty flat cake this was like proper cake!
As it was my birthday I had to take a cake into work.  I didn't tell anyone I had made a vegan cake and no-one realised.....ok one person realised but only after he found out that I had baked it - still didn't stop him having a second peice, he he he!

This recipe is definitely a keeper, and now I'm trying to think of an excuse to bake it again!

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I've made this cake a couple of times now. It's so easy to make. And so tasty!  :D
The first time I baked it for 30 mins and it wasn't cooked enough. The second time I tried 40 mins ... perfect.  :)

This is my video of making this cake:
http://www.youtube.com/watch?v=kkzTsMwTEr4

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used cold brewed peppermint tea instead of water. YUM!  ;D

Brilliant!  8)

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wow, this was so good and recieved rave reviews from my family!!! thanks! i doubled it by 1/2 and used cold brewed peppermint tea instead of water. YUM!  ;D

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oh yum, i made these as cup cakes and then turned them into butterfly cakes with vanilla butter cream and popped a pitted fresh cherry on top and shook a little icing sugar over . i made them for a neighbours birthday tea party and she was thrilled, i wanted to make them look extra special for her. ;D

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