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Moosewoods Six-minute Vegan Chocolate Cake
From moxie2burn 15 years ago
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- 30 minutes to make
- Serves 12
I had this cake at Moosewood back in 2004 (with the glaze) and was stunned at how good it was! No one would ever suspect that this dark, scrumptious cake is both egg-less and dairy-less. It's economical and low-cholesterol, and what's more, it goes into the oven in only 6 minutes with no mixing bowl to clean because the batter is mixed directly in the baking pan. Read more When cool, cut and serve the cake directly from the pan using small metal spatula or pie server; it cannot be easily turned out onto a serving plate.However, if you have time for a 12-minute cake, you can mix the batter in a bowl, line the bottom of the cake pan with parchment paper, and generously oil the sides of the pan and dust with flour. Then the cake can be removed from the pan with no trouble at all, for a more elegant presentation or for a layer cake.It's wonderful just plain, too (the way I usually serve it)! See less
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- Cake
- 1 1/2 cups unbleached white flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup cold water or brewed coffee
- 2 teaspoons vanilla extract
- 2 tablespoons vinegar
- Glaze
- 1/2 lb bittersweet chocolate
- 3/4 cup hot water or milk
- 1/2 teaspoon vanilla extract
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Ingredients
- cake shopping list
- 1 1/2 cups unbleached white flour shopping list
- 1/3 cup cocoa powder shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 cup sugar shopping list
- 1/2 cup vegetable oil shopping list
- 1 cup cold water or brewed coffee shopping list
- 2 teaspoons vanilla extract shopping list
- 2 tablespoons vinegar shopping list
- glaze shopping list
- 1/2 lb bittersweet chocolate shopping list
- 3/4 cup hot water or milk shopping list
- 1/2 teaspoon vanilla extract shopping list
How to make it
- Preheat the oven to 375°F.
- Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
- In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
- Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
- When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
- Bake for 25-30 minutes. Set aside the cake to cool.
- If you are making the glaze, reset the oven to 300°F.
- Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
- Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.
People Who Like This Dish 26
- moonylady Nowhere, Us
- veganmomof3 Austin, Texas
- lizzundel Nowhere, Us
- tchazco Nowhere, Us
- tergo Nowhere, Us
- lmfoster Nowhere, Us
- iwannabachef Placentia, CA
- neety Melbourne, Australia
- ickinom2 Medicine Hat, CA
- Gibbarsly Nowhere, Us
- Plus 16 othersFrom around the world!
Reviews & Comments 11 - All Comments
- Your Comments
- Eriirie 8 years ago Was this review helpful? Yes Flag
Thanks for the recipe. ..was delicious x
- moonylady ate it and said...
" It was excellent "
Was this review helpful? Yes FlagSuper delicious as cupcakes! I have made them before with spelt flour and they turned out great. Today I made them gluten-free with a blend of gf oat flour, rice flour, and tapioca starch. They are great with chocolate buttercream!
- Sweetapple ate it and said...
" It was good "
Was this review helpful? Yes FlagBluesed you look upset, maybe you lack cooking skills?
- bethgoodsell ate it and said...
" It was excellent "
Was this review helpful? Yes FlagI just made this recipe for vegan cupcakes. As a non-vegan, I still loved it! I pretty much followed the recipe except used 1 tbsp instant espresso with water instead of brewed coffee. The recipe made ~18 cupcakes. I topped them with vegan passionfruit buttercream and vegan vanilla bean buttercream. You can visit my site to see my version and a photo: http://decadentdragonbakery.com/the-best-vegan-chocolate-cupcakes/
- Sasparilla 11 years ago Was this review helpful? Yes Flag
This sounds wonderful..I'm looking forward to trying it...wondering though if it can be made with any flour besides the white? I'd like to use the substitutions that Mrsgoodcash suggests as well....
- mrsgoodcash 11 years ago Was this review helpful? Yes Flag
Dark, delicious, and super moist. I made some substitutions: 2/3 agave for sugar, 1/3 applesauce for oil, and 2 oz melted baker's chocolate since I didn't have cocoa in my pantry. I couldn't wait for it to cool and sliced a chunk while still warm. Awesome. Will taste terrific with coffee in the morning.
- iwannabachef 13 years ago Was this review helpful? Yes Flag
I went to a vegan Thanksgiving for the first time last year and I was amazed at how good everything was, especially the desserts.. I can't wait to try this one! Thank you for sharing! :)
- deetour ate it and said...
" It was good "
Was this review helpful? Yes FlagSo deelicous! ... my little cousin thought it was too chocolatey but I think it was amazing!
- nodairymama 14 years ago Was this review helpful? Yes Flag
Edited - found the answer, thanks!
- nodairymama 14 years ago Was this review helpful? Yes Flag
Love this recipe! So easy and tastes delicious - none of my family members realized it was vegan when eating it. The only thing I changed is that I mix the ingredients in a separate bowl, it's tough to mix well in the cake pan and sometimes that is reflected in the cake. I don't make the glaze either, I use the vegan chocolate frosting recipe also on this website.
- booaza 14 years ago Was this review helpful? Yes Flag
i just make this cake and it is amazing! yumness, no one would ever guess its vegan, its so good thanks heaps!:)
- xjupiax ate it and said...
" It was excellent "
Was this review helpful? Yes FlagLoved it!!!! Better than I could have hoped for! I used an 8x8" nonstick with spray and it popped right out for me. I also used the Vegan Whole Wheat Flour and just cold water and it turned out de-lish! Next time I will try the cup of coffee or possibly some Mexican Expresso ;) I used a different vegan icing that I use on my cakes. This one is now my favorite chocolate cake by far. Thanks for the recipe!
- cheapasfree ate it and said...
" It was excellent "
Was this review helpful? Yes FlagAMAZING! Especially with the whole wheat cake flour mentioned above.
- snemelka 15 years ago Was this review helpful? Yes Flag
This stuff was nothing short of amazing. DON'T omit the vinegar--it makes the recipe!
I made it with whole wheat flour, and no coffee or milk (just water). I am now addicted.
- tippystclair ate it and said...
" It was excellent "
Was this review helpful? Yes FlagThis is great and similar to my one-bowl choc cake. I may replace my recipe with this one!
The Cook
moxie2burn
Matanuska-Susitna Valley, Alaska
The Rating
Reviewed by 9 people
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This is great and similar to my one-bowl choc cake. I may replace my recipe with this one!
tippystclair in North Hollywood loved it
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AMAZING! Especially with the whole wheat cake flour mentioned above.
cheapasfree in Salt Lake City loved it
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Loved it!!!! Better than I could have hoped for! I used an 8x8" nonstick with spray and it popped right out for me. I also used the Vegan Whole Wheat Flour and just cold water and it turned out de-lish! Next time I will try the cup of coffee or po...more
xjupiax in Ewing loved it
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