You are here

Member since April 2003
0
4.544645

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 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

0 likes

I must be one of the few people that was disappointed with this recipe.  I found it to have a strange "tangy" taste.  I made them into cupcakes and they turned out really flat.  I was sad.  :(

I just made this a few days ago, and it wasn't very good. It did have a weird aftertaste to it. Strange, I use the same ingredients every single time, and it always taste different.

0 likes

I must be one of the few people that was disappointed with this recipe.  I found it to have a strange "tangy" taste.  I made them into cupcakes and they turned out really flat.  I was sad.  :(

0 likes

Oooh! This is so good! The only changes I made were to add a little more cocoa and sub strong coffee for the water. The batter was even good, after I let the vinegar react! I just hope the caffeine from the coffee is still in working order, so to speak.  ^-^

0 likes

This recipe is the bombbbbbbb! I pretty much followed the recipe exactly, and it turned out really well. I made cupcakes and they were moist and chocolatey! They rose quite a bit too, for me. I also used the top-rated vegan chocolate frosting on this site for them, so yummy! Then i topped them with sprinkles  ;)b

0 likes

I am a new vegetarian (lacto-ovo) and trying  to cut down on dairy. Anyways, I made these cupcakes tonight and they were so easy! I made everything the same except I put chocolate chips in the batter and made mine with splenda. Once they were out of the oven I couldnt help it and I had to try one out. I thought it was a little bland but just a little... I think one more tbs of cocoa powder should do it and the choco-chips definitley help give it a richer flavor. Im going to make the peanut butter icing I found here too...should be good!Anyways this cake is very good! Its very moist and I cant wait to make this with my 2 year old tomorrow morning! (I plan on giving some to friends). Yum...Thank You!

0 likes
Anonymous

I made this tonight, following the recipe exactly, and OMG -- it was so good!  Even my skeptical husband liked it.  It was definitely super-moist.  I used Green & Black's organic cocoa.  The cake tasted like those little chocolate cakes wrapped in saran wrap that are at the convenience store -- Nemo's.  Now I have a perfect vegan replacement for them!  I will make this cake again (and again!) 

0 likes

Oh wow! These are the BEST cupcakes I have ever had!
I did cut the baking time down to 20min. and feel free to load up the cup, cause they dont rise too much!

0 likes

This was my 1st vegan cake ever & I loved it! After reading the other reviews I sub'd the water for soy milk, added a couple extra tbsp of cocoa powder & some semi-sweet chocolate chips to make it a bit more rich. I topped it with drizzles of warm strawberry preserves & it got rave reviews from everyone (even my omni BF who said "It doesn't even taste like there are no eggs in it!"  ???) I will def be making this recipe again, it was YUMMMY!!!!

0 likes

This cake had PERFECT texture...was very cakey and moist (I used 3T applesauce and only 2T oil). However, I thought it was not very chocolately; it was a little bland. Next time I might use chocolate soy milk instead of water and add some chocolate chips to the batter. Chocolate frosting might help, as well (can you tell I like chocolate?).

0 likes

Pages

Log in or register to post comments