Margaret Fox's Amazon Chocolate Cake

By • October 15, 2013 • 111 Comments

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Author Notes: Meet your new go-to birthday cake, bake sale cake, dinner party cake, late night snack cake -- for when the fridge is at its barest and you need chocolate cake now. (It's also vegan and parve and dirt cheap, but you wouldn't know unless we told you.) This isn't not the richest, most chocolatey cake -- if you like, you can amp up the chocolate by swapping in coffee for the water, or adding more cocoa. But you don't need to. It's a different animal: light, delicately strung together with cocoa, and not terribly sweet. Adapted slightly from Cafe Beaujolais (Ten Speed Press, 1984).Genius Recipes

Serves 6 to 8

  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 5 tablespoons neutral oil (like corn, canola, or vegetable)
  • 1 cup cold water
  • 1 1/2 teaspoons vanilla
  • 1 tablespoon cider or white vinegar
  • Confectioners' sugar (optional, for dusting)
  1. Heat the oven to 350° F.
  2. Mix together the flour, cocoa, baking soda, sugar, and salt. Sift. In a separate bowl, whisk together the water, oil, vanilla, and vinegar.
  3. Whisk together the wet and dry mixtures. If lumpy, whisk until smooth, or pour through strainer in to a bowl and break up lumps, pressing them through.
  4. Mix again, and pour into a greased 9-inch round cake pan. Tap the edge of the pan against the edge of the counter, or drop from 6 inches to the floor several times to pop air bubbles. Bake for 25 to 30 minutes, or until the top springs back when pressed gently.
  5. Cool before removing from the pan and dusting with confectioners' sugar, or frosting if desired.
Jump to Comments (111)

Tags: parve

Comments (111) Questions (6)


11 days ago Nicole

I made this cake for a casual dinner with my in-laws, and it turned out great! Since they were just coming over to watch the game and we weren't celebrating a birthday or anything formal, I didn't want a fancy iced cake. With a pretty dusting of cocoa powder on top, this was perfect. It was quick to assemble, it rose into a beautiful glossy, domed top, and was just sweet enough (I used a scant cup of sugar) that some unsweetened soft whipped cream with about 1/2 t vanilla really brought out the surprisingly rich feel of the cake. I also made a quick strawberry coulis (3 c thawed frozen strawberries, 1-2 t sugar, juices of an orange and 1/2 lemon) in the blender in case the cake baked up dry, but I didn't have to worry. Plus, since that coulis recipe made waaaay more than I needed, I mixed it with sprite and some raspberry vodka for a killer cocktail!


24 days ago jedi

I make this cake a bunch! Tonight, baked it in muffin tins and got 10 nice size cakes. Baked for 20 min with muffin liners.


24 days ago Mara Toombs

I make this make as a gluten free birthday cake for my kids all the time. Just substitute a gluten free flour mix for the all purpose flour and make sure to cool all the way - even better ice it and leave over night in the fridge then serve cold - so good the next day!


about 1 month ago BR95510

I didn't have any luck with this cake. It rose and then fell in the middle. I had to bake it far longer than the 30 minutes because the middle was still quite jiggly. The flavor is good, but I was hoping to use it as gifts, and that won't happen. Not sure what I did wrong. :(


about 1 month ago catalinalacruz

Perhaps your oven needs the temperature calibrated. With time, oven temperature can be off and need adjustment.


about 1 month ago BR95510

My oven isn't 6 months old and I do some pretty fussy stuff in it, so I'm quite sure it's calibrated correctly. I think it had to be something else. Not blaming the recipe, just sayin'


4 months ago hookmountaingrowers

Made this last night - used coconut oil and it came out fabulous! Put in more cocoa powder and used Alton Brown's chocolate ganache frosting to top it off. My current favorite easy cake to make. Thanks for this!


4 months ago pattyrat

I'm not sure why so many people are so averse to using olive oil in baking. I have made this cake several times and have always used olive oil - good, high quality, certified extra virgin olive oil. Maybe that's the problem - too many people use cheap stuff that definitely has an off-putting flavor. The cake is always delicious! I love how simple it is and while it certainly is not a decadent "death by chocolate" type cake - I love the delicate chocolate and not too sweet flavor. Tonight I am using coconut oil and look forward to trying the results!


4 months ago whmcdevitt

I never use an electric mixer.....just a whisk!


4 months ago hookmountaingrowers

This may be a stupid question but do you need an electric mixer for this or can it be done by hand. Thanks!


4 months ago Oraporn Boonpituruk

Thanks a lot smonfor . I ' try .


4 months ago LaTonya Ferguson

Sorry should say, my daughter can only use wheat flour


4 months ago LaTonya Ferguson

My daughter can only have use wheat flour, so can I substitute King Arthur's White Whole Wheat Flour? And if so, would I have to add anything or take out something? Please help, she loves chocolate cake, and I would like for this to be a part of her forever recipes that she can have. Thanks much.


4 months ago smonfor

I grew up with this cake being called a whacky cake - because of the no eggs. When I was older, I realized I could take out the coco powder and add back in flour and cinnamon and other spices to make it a spice cake. Turns out great and I think has a nicer flavor than the chocolate - which can be a bit bland in my opinion.


4 months ago Christina Bogar

I know this cake! I know it as 6-Minute Chocolate Cake, so named because that's about how long it takes to whip up. You know how to make it amazing though? Top it with lazy daisy broiled frosting:


4 months ago JohnL

Does the frosting make it taste anything like a German Chocolate Cake? One of my friends likes me to make German Chocolate Cake every year on his birthday.


5 months ago Kris

Can I make this cake with whole wheat flour? What changes should I make for that? I understand I cannot replace the AP flour completely. But can I add 1/2 cup of whole wheat flour? Should I increase the liquid?


5 months ago catalinalacruz

I use all whole wheat flour, which I first sift to remove the bran (for a
Iighter cake). I don't make any other changes to the recipe.


7 months ago Jessica Rae Thomas

i'm expanding slowly into the world of baking from scratch so i got understandably excited when i saw your recipe. chocolate is my kryptonite, so when i felt the itch for it tonight (and knowing i wasn't about to find actual clothes to make any store runs) i pulled up your recipe. i didn't have any neutral oils (i use primarily avocado and olive), but when i read up on substituting one of the comments struck me: be careful when substituting for neutral oils, as oils such as olive will lend a slight flavor.

i have a nice little bottle of lemon infused olive oil from my time in italy and i said "what the hell". i knew it was going to be something special when i pulled it out the oven. i whipped up some dark chocolate ganache and after it was all said and done, i took the first bite. and it was fabulous. rich, slightly chewy, and a hint of bright citrus with the dark cocoa.

thank you so much for helping me feel like a real chef! ;)


8 months ago Sylvia9000

I love this one so much. It's my new go-to chocolate cake. The only change I make is to sub cane sugar for refined sugar and dust with cocoa to make it vegan. Thanks for a great recipe!


9 months ago Briana

I just made this for my family and it was such a success! I have been looking for a dairy free dessert that I could make on weeknights as my daughter has both a sweet tooth and a milk allergy. This was just perfect - super moist, not too sweet and very satisfying. Thank you!!


9 months ago JohnL

I had to laugh when I read one of the reviews posted on your link to the Moosewood recipe "reminds me of a Hostess cupcake".


9 months ago Paula Zevin

Sorry, but the original, from which this adapted ever so slightly is much, much better and has deeper chocolate taste! It is a recipe from the Moosewood Restaurant New Classics cookbook and is called "Deep Chocolate Vegan Cake." I've been making this to rave reviews and eating for years, it is truly decadent! In the end, no matter which recipe you make, ensure that your mise-en-place is complete before you start, the oven is at temperature and the pan ready to go. Once you've added the vinegar, give it a light stir, then dump it in the pan, tap it on the counter once or twice and quickly put it in the oven. The longer you wait, the less the cake will rise and keep its height once done. Some sinking will happen, don't panic. Enjoy it! Here's the link to the original:http://www.vegetariantimes...


9 months ago emcsull

and again, this recipe is to be found in "The I-hate-to-Cook-Book by Peg Bracken, published in 1960. Probably Moosewood found it there and "tweaked" it a bit, frosting and all


9 months ago DBAKES

This cake is much older than Moosewood or Peg Bracken! This is actually a depression era cake...I grew up with it called Wacky Cake. It is something my Great Grandmother and Grandmother would make. Wacky Cake may have been created as the result of rationing during World War II, when milk and eggs were scarce. You usually don't mix in a separate bowl but blend all the ingredients in the baking pan.


11 months ago daisy326

Can you make this flourless by just leaving out the tbsp of flour?


10 months ago MelissaMaria

This has 1 1/2 cups of flour. You should probable just use gluten-free flour and xantham gum if you are looking to make this GF.