I just tried this recipe this week, but I upped the cocoa to a full 1/4 cup and instead of water used soy milk for a richer flavor. I am definitely going to make it again!
yum! nice to have a cake with such simple ingredients, and sooo fast to make. I made this for a birthday party and everyone scarfed it down with many compliments to the cook. I did use 1/2 cup of cocoa because i really like chocolate, and it worked out well.
I've made this before - easy and excellent results: very moist. I have also been known to add a teasp of instant coffee for a subtle "mocha" flavor...
I've been making this cake for over 30 years and it works every time. My recipie calls to grease the pan and put the dry ingredients in and stir them around. Make a hollow and put in the liquids. Stir till well mixed. No need to mess up a clean bowl. I admit I try not to scrape the bottom too much, but it doesn't seem to matter. I've had this out and it's been called "Fudge Cake" and "Rich chocolate Cake". I've been really disappointed when I think I'm getting something really exotic and it turns out to be the same old Vinegar and Oil cake I make at home and they charge $3.50 for a little, tiny slice!
This is a wonderful mosit cake. I've made this many times.
CHOCOHOLIC!! My cupboard and fridge were bare -no eggs or milk - THIS RECIPE SAVED ME!! This chocoholic cheated with this recipe adding melted dark chocolate!! I served it warm with thickened cream - OH WOW!!!! I'll never use eggs again to make choc cake!!!!
I baked this cake for my little boy's 2nd birthday. I wanted something dairy free as a good friend of his is allergic to dairy. I followed the recipe except for swapping the water for soy milk and it was amazing! Everyone raved about this cake. It was light fluffy and moist and chocolatey. You'd never have known it was 'missing' anything like some of the egg free or dairy free cakes out there. Thanks a mill! This recipe is a keeper.
Loved this cake! My oldest son is allergic to eggs and milk, so we are hard pressed for the occasional treat. I tried this recipe last week and everyone loved it, including my husband who didn't even know there was no milk or egg in it. I used Almond milk instead of water and followed other recommendations of increasing the cocoa to 1/4 cup. We have family coming in this weekend and I plan on using this recipe for a breakfast cake, swapping out the cocoa for cinnamon to go with morning coffee.
A quick and easy, one-bowl vegan chocolate cake. Very dark, moist and tasty. Main drawback was that the cake was quite crumbly and was falling apart as I tried to cut it. I would probably only serve this cake for people with dietary restrictions. 9 servings.
I was so excited to make my Godson's very first chocolate cake!! He has egg & milk allergies...this was perfect! Very nice and moist! Now if only I could find the perfect frosting!