VeggieBoards (
-   Desserts - Cakes (
-   -   Absurdly Easy Chocolate Cake (

Michael 10-13-2004 07:22 AM

Absurdly Easy Chocolate Cake by Boutell.Com

Category: Desserts - Cakes

This recipe is suitable for a: vegetarian/vegan diet.



3 cups flour (680 grams)

2 cups sugar (450 grams)

6 tablespoons cocoa (100 grams)

2 teaspoons baking soda (10 cc's = 10 ml)

1 teaspoon salt (5 cc's = 5 ml)

3/4 cup vegetable oil (200 cc's)

2 tablespoon vinegar (30 cc's)

2 teaspoon vanilla (10 cc's)

2 cup cold water (480 cc's)



Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.

Additional comments:


Copyright 2000 by M. L. Grant.

For a printable version of this recipe click the post # in the upper right hand corner.

You can rate this recipe using the drop-down menu in the upper right hand corner.

tkrk 03-18-2005 05:15 PM

I liked this cake, but I added two more teaspoons onf cocoa.I used PETA's wicked vegan fudge recipe as icing, I thought it was reaaly good.

natalieG 03-19-2005 03:36 PM

what does the vingar do in this recipe? what whould happen if i lefted it out??

tkrk 03-19-2005 08:55 PM

I wondered that also, however I still use it. I don't know wthat the vinegar's function is in this cake, but this cake has been the most moist cahe I have ever made. The reason why I use more cocoa than the recipe calls for is because I was still able to smell the vinegar and that concerned me, and because I am a choc-o-holic! LOL Seriously though, I tasted no vinegar flavor.

GhostUser 03-19-2005 09:05 PM


colorful 03-19-2005 10:33 PM

This is the chocolate cake recipe my parents used when we were in Africa - but we called it "Wacky Cake". I love that it's naturally vegan with no need for egg replacer or anything like that. In Africa, we used it because we could only drive 4 hours to the next town to shop for things like eggs and milk once a month, so generally we didn't have them.

I love how moist this cake is, and stays even days later.

Blue Plastic Straw 03-20-2005 12:46 AM

The vinegar in this recipe is absolutely essential and cannot be left out. It reacts with the baking soda to provide leavening for the cake. You will be able to smell the vinegar when you mix up the batter but the cake won't taste like it after it's done.

colorful: My family also called this Wacky Cake. My mom used to make it and pack it in our lunches when I was a kid.

Rie 03-20-2005 06:10 AM

Anyone know if this would work as cupcakes?

IamJen 03-20-2005 11:18 AM

Yep...we used basically this same recipe at work to make cupcakes with the kiddos.

Mmmmm, chocolate.

missleigh 03-20-2005 11:43 AM

I tried this recipe as cupcakes this morning, and it worked fine. It would have worked better had I not overcooked them, though. If you do cupcakes, keep your eye on them after about 20 minutes.

Rie 03-20-2005 01:09 PM

Cool, thanks guys! I wonder if anyone's ever used whole wheat pastry flour?

missleigh 03-20-2005 01:52 PM

Originally Posted by Rie View Post

Cool, thanks guys! I wonder if anyone's ever used whole wheat pastry flour?

For mine, I used half whole wheat pastry flour, and half all purpose. I usually do that for all my baking

Rie 03-20-2005 07:53 PM

Originally Posted by missleigh View Post

For mine, I used half whole wheat pastry flour, and half all purpose. I usually do that for all my baking

Awesome! Thanks!

JanAndOmar 05-06-2005 12:42 PM

Hey this cake sounds great. Any good recipes for icing? Thanks

colorful 05-06-2005 02:29 PM

Originally Posted by JanAndOmar View Post

Hey this cake sounds great. Any good recipes for icing? Thanks

I've found it's so moist it doesn't need icing. A light sprinkling of powdered sugar on top looks pretty.

Hummusisyummus 05-06-2005 02:39 PM

Hey, I actually have all the ingredients for this. How very... interesting.

Satyagraha 05-07-2005 04:57 AM

Yea I made this cake about a week ago easy to get ingredients, very tasty cake, but it didn't seem to cook evenly, I guess if I cook it for longer at a lower heat that would fix it?

Great cake, easy to make, and very yum.

inkwenkwezi 05-14-2005 12:33 AM

has anyone made this with non-wheat flour? i was thinking maybe chickpea or sorghum.

Josef 07-01-2005 05:58 AM

Satyagraha- I just finished baking one last night and I found the inside a little uncooked as well. I should have taken the advice from the previous posters, as it's wise to add much more chocolate. Without a doubt, some of my animals enjoyed it

AngelOfDance 07-01-2005 12:39 PM

I made it and it turned out perfect several times. I did find that it had to be cooked a little longer than it says... poke it with a toothpick before you take it out of the oven... like muffins. if the toothpick somes out with batter still on it, then it needs to bake some more. if it's dry, your cake is done!

Josef 07-02-2005 09:27 AM

I tried it again this morning and it was a success! Very moist and delicious!

I added about 10 tablespoons of cocoa (it mentions 6, which certainly doesn't reach 100 grams) and substituted Splenda instead of sugar. I'm wondering though, how much calories a decent slice can have. I'll just do a general search for cakes online and get a rough estimate.

Kind regards,


GhostUser 07-02-2005 06:05 PM

I made this today. It was excellent!! Since I only wanted a small cake, I cut the recipe in half. Frosted it a chocolate homemade frosting. It was one of the best cakes ever!

Cinnamon toast 07-02-2005 07:25 PM

I know it as Wacky cake too. The recipe I have is a little more complicated, where you have to put the vinegar, baking soda and oil into wells in the dry ingredients and pour water over the whole thing. Glad to know you don't really need to fuss with that.

It is one of those recipes you will almost always have the ingredients for and it is quick and easy for drop-in company. It is also great still warm out of the oven topped with soy/dairy icecream.

Josef 07-03-2005 07:09 PM

Mine were shaped like brownies. I cut them into triangles and placed one peanut on top of each to make them look a little more sophisticated to the drop-in guests that Cinnamon toast mentioned about

I was thinking of adding bananas and a little bit of coconut to the recipe(chocolate banana coconut cake), but I'm confident it will create chaos. I've just started baking cakes now, so I'm eager to try simple and new things.

Kind regards,


Josef 07-16-2005 08:31 PM

I keep receiving compliments after compliments about this cake. Thanks a lot!

Kind regards,


down_to_earth 07-22-2005 08:37 PM

This looks similar to an eggless/milkless/butterless chocolate cake recipe I have. Because I wasn't sure if it was truly vegan, I'd be hesitant to lable it that at church dinners.

I'm defeinately going to try this one. I think I may look for the PETA frosting recipe, as I was thinking about that earlier, when I thought about making my cake.

I guess the vinegar works better to miosterize the cake, as I've gotten compliments on the moistness of my cake.

Yum. Too bad it's after 10:30 or I would bake it now.

down_to_earth 07-23-2005 03:57 PM

I have this in the oven as I type. I just compared it to another recipe I have and got from another board and the ingredients, while listed in a different order, is identical. For baking my other recipe reccomends a 9x13 pan for 350 for 45 minutes. I put this one in two round pans. I'll look in about 17 minutes (I put it in at quarter til), to see how it's doing. Yum. It smells good. Oops. I think I only put in 1 cup of water.

In the past, I was hesitant to label this as vegan when I took it to church dinners. Now I know.

down_to_earth 07-23-2005 05:41 PM

It didn't taste as good, I thought. I dunno. I should have dumped more cocoa in, though. I took the other pan next door to my neighbors (after trying one) as a thank you for getting our mail last week and the week before when my husband and I were gone.

I'll definately make it again.

Banana1 07-24-2005 04:11 AM

Could you throw in vegan white chocolate chips?

Amy SF 07-24-2005 04:56 AM

This is a really stupid question, but what kind of vinegar are we talking about, and what brand should be used?

All times are GMT -7. The time now is 07:38 AM.

Powered by vBulletin® Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.

vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2020 DragonByte Technologies Ltd.
User Alert System provided by Advanced User Tagging (Pro) - vBulletin Mods & Addons Copyright © 2020 DragonByte Technologies Ltd.