Awesome Chocolate Cake
3 cups all-purpose flour
2 cups natural sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon sea salt
3/4 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla
2 cups cool water
1. Preheat oven to 350 degrees F. Mix the dry ingredients (flour, sugar, cocoa, baking soda, and salt) together in large mixing bowl. With a spoon, make three indentations in dry mixture; 1 small, 1 medium, and 1 large.
2. Pour oil into large indentation, vinegar into medium, and vanilla into small. Add the water and mix (do not over beat).
2. Bake for about 45 minutes or until a toothpick can be inserted and come out clean. You will want to adjust the cook time depending upon the baking pan you are using.
This recipe will yield two 9 layers, 24 cupcakes, or 1 bundt cake. The bundt cake took about an hour to bake. Just be sure to keep an eye on your cake.
This is truly the most awesome cake I have made. I baked cupcakes for my classroom using this recipe, and they loved it! Also, I tried this recipe with whole wheat flour--not so great. I would recommend sticking to all purpose flour.'
SO HOW'D IT GO?
I've spent five years trying to find a cake recipe for my food-allergic daughter to have birthday cakes. Everything I've tried makes something rubbery, spongy, unattractive, or doesn't taste very good. We'd decorate it so we had something for the birthday and throw away what was left after three days.
This recipe makes CAKE. It hits in all three categories: appearance, texture, flavor. I made it as cupcakes, paired it with 'Vegan Chocolate Frosting' from this site. My husband ate two before dinner and another for dessert. He ate one before bed, and suggested that this particular recipe become my standard offering for pot-lucks. I'm sure I won't be throwing anything out...and fairly sure these won't last three days.
This cake will satisfy vegetarians and non-vegetarians alike.
the photo by andylievertz makes me want to make this right now. Beautiful!
No joke. Every time I see that picture, I want to eat the screen. I might reward myself with this cake after I finish my term paper... *drool*
the photo by andylievertz makes me want to make this right now. Beautiful!
Wow! Your cake looks like a masterpiece! ::)
This cake is the same as the Super Moist Chocolate Cake http://vegweb.com/index.php?topic=6686, just with twice the ingredients. It has 7 pages of comments so if you've got any questions, you may want to look it up.
I halved this recipe for a 12-cupcake batch, replaced half the water with cold-brewed coffee, used apple cider vinegar instead on white vinegar, and frosted the tops of the cupcakes with vegan chocolate buttercream frosting - mercy, but it was delectable. The cake is moist, perfectly sweet... worthy of front place in my vegan desserts index file.
"Awesome Chocolate Cake" indeed. Finally, a recipe that truly lives up to its namesake. Thanks for sharing!
I also used soymilk instead of water and applesauce instead of oil. This cake is awesome!
Pages