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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: 



Whoa! What can I say? This chocolate cake lives up to its promises- and it's the best I've ever made!

Like another baker, I too increased the cocoa from 3 tablespoons to 4 and adjusted the liquid accordingly. The only other changes I made were adding raspberry vinegar instead of white (I didn't have any) and I also added a tsp of baking powder because my flour was Spelt, rather than a self- raising flour.

As you can see from the photo I frosted it with the "Sugar- free chocolate frosting" recipe from this site, and decorated it with frozen berries and currants. Yum yum yum!


Ok so I have to review this again as I have made it so many times since my first review:

Tried a "fat free" version by replacing oil with applesauce. It came out more dense than usual but still delicious.

Tried using half white flour and half whole wheat flour and an extra tablespoon or so of cocoa. Made them into cupcakes. The texture was more wholesome than just using white flour but I liked it. They were also delicious.

I don't think you could go wrong with this recipe! So far my favorite thing to make when I want dessert. :)


This is a one good cake receipe,  I recommend this to anyone.  All my family love this cake.


i made this for valentines and it tasted lovely - one of the very few vegan cakes I've made that doesn't crumble apart when I remove it from the tin! 


I thought this was pretty good. I don't think it's the best chocolate cake I've ever had, but it definitely exceeded my expectations for a vegan cake. It wasn't dry, but I wouldn't say it was super moist either. I think this is the exact same recipe as the Easy Vegan Chocolate Cake recipe on this site, just halved. I used 3 heaping tablespoons of cocoa, which probably would be equal to about 6 tablespoons. I baked it for about 40 minutes instead of 30. I used an 8x8x2 inch glass pan. I used a chocolate frosting recipe from this site ( After I let it cool, I tried a piece, and I was a little disappointed. But the next day, it tasted a lot better. It does taste like those Betty Crocker cake mixes like someone else said. I'll be making this again and again. Thanks for the recipe!


My husband tried my cake tonight and he loved it. He said it was very moist so yay! :)


This cake was not bad at all. Mine came out a little dry and chewy on the outsides but surprisingly light and fairly moist on the inside. Very good with frosting and sprinkles on top! I will try it again and hopefully it will come out better next time.


I had a go with this today after waiting forever (waiting to get some vanilla extract) but because I'm in the mood to make stuff I just dismissed it from the recipe.. didn't turn out very well, nothing to do with the extract, was just very dense, kinda flat and a little dry. Though actually it tasted ok, really rich. I think I might try it again some other time and as someone suggested, use all soy milk for water + oil. It tasted really good so I cant wait to have some more tomorrow, just hope it won't dry out more overnight.
i also used cider vinegar instead of white, but it kinda had that taste of vinegar lingering in the background. i hope next time it turns out like in the photos, might try muffin/bun things next time too. we'll see!


this cake is bangin...everyone loved it- i made a tofutti c cheese/ pbutter frosting to top it off-


This was okay, but it didn't have enough flavor. Next time I will add chocolate chips and maybe something else too.

As a sugary fudgey addict, I also surprisingly find this common recipe (many are similar) to lack enough sweetness.  It really does need icing, or at least chocolate chips, for those with a real sweet-tooth.  But it does make a great, moist, fluffy cake.



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