Reviewed: Nov. 19, 2009

Not enough chocolate flavor.

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Reviewed: Sep. 12, 2009

My husband wanted cake and I had very few supplies and time...this cake was a SMASH hit!! I did change it a little I used applesauce in place of the oil which changed the consistency a little...but it was very moist and almost gooey. Also just used all purpose flour bc it was all I had. Also adding the apple sauce made the cake fat free which you would never guess after tasting it!!!! This will definitely be a new "go to" recipe!!!!!

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dsapp01

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Reviewed: Jul. 16, 2009

This was great! Much better than I expected. I made cupcakes, just used self-raising flour as I didn't really know what pastry flour was. And I doubled the cocoa powder (cos I like things really chocolatey!) Warm out of the oven they were good, but a day or two later they were fantastic, they took on a soft, almost gooey consistency like brownies. Everyone liked them, no-one guessed at the unusual ingredients.

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mmsparkle

Cooking Level: Intermediate

Home Town: Poole, Dorset, England, U.K.

Living In: Southampton, Hampshire, England, U.K.

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Reviewed: Jun. 13, 2009

It was a really easy and good tasting cake. It was also very moist. A tip from me would be to put it in a dish with milk and fresh strawberries! (Yum) Jason

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Jason

Cooking Level: Beginning

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Reviewed: May 10, 2009

A quick, easy, and delicious cake that can be prepared at a moment's notice. Turns out very, very moist and tasty. For even more chocolate flavor, try adding mini chocolate chips. YUM!

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Maralee

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Reviewed: May 4, 2009

This cake is delicious. I also substituted pastry flour with regular flour plus some corn syrup. We had no cocoa powder so I added some hot chocolate mix (may need a bit more than suggested). I also added cinnamon. It was really moist and delicious!!! And very fast and easy too. It did need to cook longer than the recipe calls for but as long as you're keeping an eye on it, it should be fine!

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marsuke

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 17, 2009

Surprisingly delicious

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dolphinbsfun

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Reviewed: Feb. 27, 2009

I liked the texture, not too light, not too dense, but I found the flavor to be bland, even with frosting, I like my chocolate cakes to be rich and sickeningly sweet. I'm sure with some adjustments I could make it more to my taste while still a no egg no milk cake, but as-is I wouldn't make it again.

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MissNic

Cooking Level: Expert

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Reviewed: Feb. 15, 2009

Chocolaty, moist and delicious (oh and lets not forget LOW FAT!!), i cant even believe that there is no eggs or milk!!! and wow was it very fast indeed to prepare, i drizeled it with white melted chocolate and sprinkled some dark chocolate shavings on top.FANCY!!! gonna make it again and again for sure and maybe next time add some chopped up nuts in the batter.

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Sherihan

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Reviewed: Feb. 15, 2009

A wonderful cake as is. I was sceptical about the vinegar but I made it as is and it was perfect.

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Nikita

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Reviewed: Jan. 13, 2009

This was simular to the taste of brownies. Very good, quick and EASY!

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JENLVSSG1

Living In: Island Lake, Illinois, USA

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Reviewed: Jan. 5, 2009

this could have used a little more chocolatey-ness but it was nice and moist and cheap to make

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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Dec. 22, 2008

A great cake for vegans, an okay cake for the rest of us.

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Ella Fanther

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Reviewed: Nov. 23, 2008

I left out the cocoa powder, the cake came out nice and fluffy but a little too crumbly.

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Beatrix

Cooking Level: Intermediate

Living In: Pretoria, Gauteng, South Africa

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Reviewed: Sep. 3, 2008

Easy cake to make even after dinner for a late dessert....and yes, wonderful when it's warm with ice cream. Actually I think this is the only way to eat this cake. Great for people watching their cholesterol levels, (no eggs/milk) I also used Splenda instead of sugar and low fat ice cream.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Jun. 13, 2008

Excellent recipe. I have made it without the cocoa but added ground cinnamon and mixed fruit and a little extre vanilla extract. this recipe makes 12 full size or 24 mini muffins too!! My egg and diary intollerant 3 year old loves them.

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jan123

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Reviewed: Jun. 2, 2008

I listened to one of the reviewers about the cake being too sweet and added only about 2/3 cup sugar. As a result, the cake ended up having a definite soda aftertaste. Next time will use full cup.

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Jezebelina

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2008

Very easy and makes just the right size if you aren't feeding a lot of people. I used a combo of 1-1/4 cups flour and 1/4 cup cornstarch to replace pastry flour because I didn't have any pastry flour. I also made a frosting of about 2 cups powdered sugar/1/4 cup cocoa and about 2 to 4 tablespoons vanilla soy milk. Made the for a lactose intolerant 4 year old who thought it was fabulous. And he is honest and picky! The texture isn't like a regular cake though so be prepared for a slightly more "dense" cake.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Jan. 10, 2008

This cake worked out REALLY WELL. A nice and simple recipie, although i think the "you can mix it in the pan" statement is debatable. I ended up transferring it to a mixing bowl half way through...not that that was a problem, it really doesn't make it any harder. However, i do have a few handy tips. Not to say that it needs improving - more about subsitution. First of all, I used olive oil. I know! might seem a little icky...but it really works quite well. The nutty flavour suits the cake well, and the more savoury flavours are easily covered by the sugar and cocoa. Also, if you can't find 'pastry flour' or whatever, mix a couple of tablespoons of cornflour (cornstartch) with 1.5 cups of plain (all-purpose) flour. I did this becuase i couldn't find 'pastry flour' (in Australia). GOOD RECIPIE

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MrsWilliamTheBloody

Cooking Level: Beginning

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Reviewed: Oct. 28, 2007

Delicious cake. Even my sister who doesn't like chocolate gobbled this cake down. This cake never lasts more than two days at my house. I didn't change the recipe at all. It is great just the way the it is. I bake it in a silicone baking pan. Works great! Love this recipe.

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quigley07

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Quick Cake

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