search saves

Amazon Cake

This is a great little cake when you just gotta have chocolate! Adapted from "Cafe Beaujolais" and published in our local paper recently. And yes, it is eggless!

Ready In:
40mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 350°F.
  • Whisk together flour, cocoa, baking soda, sugar and salt.
  • In a separate bowl,whisk together oil, vanilla and vinegar with 1 cup cold water.
  • Whisk in dry ingredients, blending until completely free of lumps.
  • Pour into a greased 9-inch round cake pan.
  • Bake 30 to 35 minutes, until top springs back when pressed gently.
  • Cool before removing from pan and dusting with confectioners' sugar.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@SharleneW
Contributor
@SharleneW
Contributor
"This is a great little cake when you just gotta have chocolate! Adapted from "Cafe Beaujolais" and published in our local paper recently. And yes, it is eggless!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Bill in East Texas
    You cannot go wrong with this recipe. Excellent.
    Reply
  2. judy8809
    I cooked this cake for a vegan friend and he loved it! So did the non-vegans. Very quick, easy recipe and a delicious, moist cake - this one is definitely on my 'must-make-again' list! Thanks for sharing, Sharlene
    Reply
  3. Matthew in NYC
    Let me confess up front that I am not a fan of chocolate cake. Most Chocolate Cakes I have eaten have tasted kind of dry and slightly off--not this one!!! Moist! Chocolatey! Rich! PERFECT! I found this exact recipe on someone's food blog several months back. I just got around to making it, as I am not a big fan of choclate cake. It took maybe 15 minutes to put together. I used Canola oil instead of corn oil and Valrhona cocoa. I think the key to the flavor in this cake is the quality of the cocoa. In other words, use the very best you can afford! It is worth the results! I can't recommend this cake enough! Truly an amazing, EASY, chocolate cake--even looks like the picture from the cake box!
    Reply
  4. Matthew in NYC
    Let me confess up front that I am not a fan of chocolate cake. Most Chocolate Cakes I have eaten have tasted kind of dry and slightly off--not this one!!! Moist! Chocolatey! Rich! PERFECT! I found this exact recipe on someone's food blog several months back. I just got around to making it, as I am not a big fan of choclate cake. It took maybe 15 minutes to put together. I used Canola oil instead of corn oil and Valrhona cocoa. I think the key to the flavor in this cake is the quality of the cocoa. In other words, use the very best you can afford! It is worth the results! I can't recommend this cake enough! Truly an amazing, EASY, chocolate cake--even looks like the picture from the cake box!
    Reply
  5. Heather Sullivan
    This is a very moist cake and there's no hint of the vinegar used in it. It's very handy as a cupboard recipe when you don't have anything else left in your home and want chocolate cake. I think the cake did have a slightly different taste to a "normal" chocolate cake but that might have been due to the fact I used vegetable oil instead of corn oil. I suggest greasing the cake pan and lining the bottom of it with parchment paper or similar as I remember having trouble getting the cake to come out of the pan because it was so moist.
    Reply
see 2 more icons / navigate / navigate-down
Advertisement