Reviewed: Oct. 19, 2009

i've been using this recipe for quite a while now and i *love* it! it's my go-to recipe for a quick and easy vegan treat. and the ingredients are staples! yum!

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babylovespugs

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Reviewed: Aug. 15, 2009

This recipe is okay as is (especially if for kids and with filling or frosting)--but it would be rated higher with the following changes: increase the amount of cocoa to 1 cup, and use two teaspoons of vanilla or add a teaspoon of chocolate extract. SIFT the dry ingredients in a bowl and mix them with the wet ingredients before adding to a prepared pan--if you sift the dry, it will help the leavening be more uniform than mixing in the pan. Give it a try!

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JAJAJOJO

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Reviewed: Aug. 12, 2009

I just made this cake, and it tastes pretty good. I used 1 cup of cocoa as others suggestions. Also, I halved the cake, spread it w/ strawberry jam. And top the cake w/ cream cheese frosting w/ pecan. It was good. Thanks for the recipe.

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XIUXIU

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Reviewed: Jul. 12, 2009

My mom makes a version of this cake. I love it because I almost always have all the ingredients on hand. I mixed the dry ingredients together, then added all the liquids and mixed. Then I poured it into a greased pan. I baked it for a little longer than the recipe suggests, maybe an extra 10 or 15 minutes. It turned out chocolatey and substantial--not airy. Next time I'll cut the sugar, maybe as much as by half. Very, very good recipe!

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CASSIE753

Cooking Level: Expert

Home Town: Fargo, North Dakota, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 4, 2009

I Made this for a surprise 90 birthday . It was gone in 10 minutes and everybody wanted the recipe. I told them where I got it. It gets five stars from me. Simple to prepare. delicious to eat.

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freddie

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Reviewed: May 16, 2009

Excellent cake, though I did just pour all the ingredients together in a bowl and mix it like you would a traditional cake (without all the wells separating ingredients etc) -- and it was very good. Didn't use frosting of any sort, ate it plain and it was very similar to a brownie-taste -- just in a lighter fluffier cake format. VERY good.

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Tracey

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Reviewed: Mar. 16, 2009

This was a good and super easy cake, so easy I could have let my 8yr old make it alone. Ella, the first reviewer who had such bad results must have missed ingredients or something, because this turns out great for me every time. The cake is so easy to make that I have time and energy to get creative with the frosting! People always comment on the flavor and texture. I think it is not as intensely chocolatey as some of the more traditional chocolate cake recipes on this site, but it sure is a lot quicker and always turns out 100 times better than the cheater cakes at the store bakery, so I'm happy to make this when we have unexpected guests or a party to go to.

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Dec. 9, 2008

When i was growing up this was the only cake my brother and i ever wanted on our birthdays. My mother called it mud cake. she also had a specific chocolate frosting that went on it that in my opinion make the cake. However, my brother liked the cake with no frosting at all. It is the easiest cake to make and the best chocolate cake i have ever had. But i have never once mixed in the pan like it says to. the trick to this is in the mixing bowl u mix every thing together except the vinegar. Then when the batter is smooth u add your vinegar and then pour into a greased and floured pan.

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Lindsay Stoican

Cooking Level: Intermediate

Home Town: Rapelje, Montana, USA

Living In: Ryegate, Montana, USA

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Reviewed: Dec. 5, 2008

Just a wonderful recipe. My Gramma used to bake this, she was a teenager in the Depression and had to make do with what she had in the pantry. When she made it years later for us, she taught me how to make it. We did add more cocoa to and a bit less oil. How anyone can mess this up or come out with a "bad" cake is beyond my understanding!

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webwitch6

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Reviewed: Nov. 12, 2008

My grandma used to make this cake and it is wonderful! I came looking especially for this recipe because I knew it had no eggs and I am out of eggs but still wanted to bake a cake. I couldn't find my personal recipe so I was so pleased to see it on here. It has even impressed my mother-in-law once!! This time I used 1 cup of cold coffee to replace 1 of the cups of water and I sprinkled the batter with cinnamon (don't know how much.) Fabulous!!! Now it is a crazy caapacino cake.

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JoyButz

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Reviewed: Sep. 25, 2008

I used the Hershey's Special Dark Cocoa with this which maybe explains the rich chocolate flavor that my family experienced.

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Roberta13

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 26, 2008

I have a vegan friend at work and wanted to make this for a potluck so she could actually eat something! It was pretty good in my opinion! I made cupcakes instead of cake, so I had to adjust the cooking time and I unfortunately baked them maybe 2 minutes too long b/c they were slightly dry - otherwise they tasted really, really good! No one had any idea they didn't have any animal products in them unless I told them. I made a vegan frosting to go with them but next time would probably just sprinkle some powdered sugar on top. Don't knock the recipe until you try it - it's pretty surprising!

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ABCT77

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 8, 2008

I followed the recipe and added extra cocoa powder & 1 tbsp vinegar as suggested by others. The centre of the cake was not cooked after 35min, so I cut out the sides and put the soggy piece to bake again. It cooked after another 20 mins. The textture of the cake was moist & good, except for the taste. It has a 'pungent' smell, which I think might be from the baking soda. Wonder why nobody mentioned this...

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Karen

Cooking Level: Expert

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Reviewed: Aug. 5, 2008

I had long forgotten about this cake! My nana used to tell stories of making this when she was younger and she made this when I was very young. I made it lastnight and told my boyfriends mom about it and she was almost in tears. (her late mom used to make it) I added extra cocoa as well as shredded chocolate bar to the batter (no choc. chips) and it turned out wonderful. I'm just one of those people that loves the taste of this cake! It's perfect =-) I will be making it a lot now!!

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StephanieSuzanne

Cooking Level: Intermediate

Living In: Shelton, Washington, USA

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Reviewed: Jul. 19, 2008

I've been making this cake for over 45 years and it is still a favorite. It works out better if you sift flour first--then measure--sift again with other ingredients. I usually do this on a couple pieces of wax paper a couple of times, then sift it into the pan and finish it. It's worth the extra effort.

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nita

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Reviewed: Jun. 24, 2008

I have used this recipe for years and my mom has used it even longer. It is pretty much the only chocolate cake recipe that I use. I have lots of friends that don't eat eggs, and they love when I bring this cake to work. It is always a hit.

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missygail

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Mannford, Oklahoma, USA

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Reviewed: Apr. 3, 2008

This is a good recipe for not having any dairy or eggs in it. I'm not a big fan of cocoa powder in cake and frosting recipes because it tends to make them taste like chocolate milk. Next time I make it I might try actually using melted chocolate instead. Otherwise good consistency and moist!!!

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the bullfrog chef

Cooking Level: Professional

Home Town: Three Rivers, California, USA

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Reviewed: Apr. 2, 2008

Very good, maybe I'll add more cooca as suggested next time, but overall good recipe.

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countygirl28

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2008

I have made this cake for years. My recipe is called Wacky Cocoa Cake. It has 2 TBS. of vinegar though. It is a very heavy cake and you either love it or hate. There is no in between. My late grandfather used to make up holidays so that I would make it for him. I used to bake for a restaurant and I told the customers, you will either love it or totally hate it. More often than not, they loved it.

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Jamie

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Reviewed: Oct. 16, 2007

My boys love this cake. My youngest son needed a science project for school, how mixing different things togethet make something else. He used this cake as his science project. My recipe is a little different, I use 2 tablespoons of cidar vinegar, 3/4 cups liquid vegetable oil, 6 tablespoons of cocoa, and I leave the vanilla out.

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dixie

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