Reviewed: May 22, 2012

1000% better than ones purchased from store getting rave reviews for their vegan chocolate cake.. not to mention a lot cheaper and very easy to make!

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Reviewer:

itangoh

Reviewed: Mar. 29, 2012

This is the moistest, easiest chocolate cake I've ever made. I've only made one better chocolate cake in my life and it was about 20X more complicated than this. I love it! I used the "hard chocolate glaze" from this site to frost it.

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Reviewer:

JenF

Cooking Level: Intermediate

Home Town: Charlotte, Michigan, USA

Living In: Detroit, Michigan, USA

Reviewed: Feb. 18, 2012

very good. i love how easy and quick it is. i made the recipe as is but added a handfull of chocolate chips, after the other ingredients were mixed, for just a little something extra. will use again. thanks!

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Reviewer:

LCCB

Cooking Level: Intermediate

Reviewed: Feb. 1, 2012

My family love this cake. The only thing the recipe I have has different is 1/2 soda, but it turns out great every time.

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Reviewer:

Chris Martin

Cooking Level: Intermediate

Living In: Woodinville, Washington, USA

Reviewed: Jan. 11, 2012

I burnt this cake by accident (my fault) I made cupcakes and forgot to reduce the time, anyway EVEN burnt this was soo delicious! We ate it anyway, didn't even need frosting! By far the best cake recipe I have ever tried! thank you! I will make this for my daughters birthday in 2 weeks! :)

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Reviewer:

Julie's

Reviewed: Jan. 6, 2012

I was skeptical about a cake with vinegar, but it works! Good and surprisingly moist without eggs or milk. I did follow other reviewers and use some coffee for the water, about 50/50 ratio. It really is a great size for our smaller family. I did not have to bake it as long as the recipe said, only about 25 min. Thanks.

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Reviewer:

sahmof2

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

Reviewed: Dec. 22, 2011

I will never make my old chocolate cake recipe again. This was mixes, poured and done in no time. The only change I made was mixed it in a bowl and uses 3/4 cup coffee and 1/4 cup water. Made 30 mini cupcakes on 350 for 10 minutes. They were gone soon after. I simply topped with Cool Whip. My son had a good idea of filling regular sized cupcakes with the Cool Whip and topping with Powdered Sugar. I was worried about tasting the coffee but NO ONE had a clue it was in there.

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Reviewer:

samleland09

Cooking Level: Expert

Home Town: Corbin, Kentucky, USA

Living In: Fargo, North Dakota, USA

Reviewed: Oct. 25, 2011

The only way I can get this recipe to work is to double it. The first time I made it it was way too dry, but it's because the recipe as posted is only half a batch. The pan I put it is was too big and I cooked it too long! If you double this recipe you can put it in a regular size cake pan and it should turn out wonderfully!

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Reviewer:

POEM

Reviewed: Oct. 13, 2011

Very nice and moist. Has a smidge of an off taste but once frosted that's hardly noticeable.

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Reviewer:

NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Sep. 25, 2011

The only things I would change are using 3/4 cup of sugar, 1/3 cup of cocoa and 5 tablespoons of oil. This is a super cake, especially warm with ice cream or whipped cream

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