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Monday, February 16, 2009

Perfect Chocolate Cake

Maaaaake meeeeee.

Not only does this miraculous little cake take six measly minutes to whip up, I'm willing to bet you already have all the ingredients lying around. The biggest challenge for me is having leftover coffee. Though I suppose if you had to brew a fresh pot and spent 8-minutes on this it wouldn't be the end of the world.

Recently I've taken to forcing my colleagues to try my baked tofu at lunch. Almost everyone makes a face like they're on Fear Factor about to put a live scorpion into their mouth. Of course once they try it they realize it's delicious and I get to fill out yet another reimbursement form for

With no tofu or soy products anywhere in sight, this chocolate cake is one vegan treat no one needs fear! You don't even have to tell anyone it's vegan because it's not vegan on purpose. Eggs make things chewy (think chocolate chip cookie vs. shortbread), and who wants a chewy cake? The coffee in this recipe doesn't create a mocha flavor - it just brings out and deepens the chocolate flavor of the cocoa powder and makes the cake even more rich and chocolaty.

I adapted this from Moosewood's 6-minute recipe and (so far) have made one cake and TWO batches of cupcakes with the recipe. I need to get my obsession with this chocolate wonder under control a.s.a.p. But really... a soft, intensely chocolaty, vegan cupcake that takes six minutes to make? That's just begging for trouble.

1.5 cups unbleached all-purpose flour or cake flour
1/3 cup really good cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar (I've used granulated white sugar and brown sugar, both have worked great)
1/2 cup vegetable oil
1 cup coffee
2 teaspoons good, real vanilla extract

1. Preheat the oven to 375.
2. Oil and flour a cake pan or line a muffin tin with papers.
3. Sift together the flour, cocoa, baking soda, salt and sugar. (This step is important since cocoa powder tends to have lumps.)
4. Mix the oil, coffee and vanilla in a measuring cup.
5. Pour the liquids into the dry.
6. Pour into your cake pan or muffin tin.
7. For cake, bake for 25-30 minutes. For cupcakes, bake about 12-15.
Set aside to cool. This is really good the next day.

I recently made this recipe in cupcake form. I made a simple glaze with cream (or soy milk) and powdered sugar. The cupcakes tasted like glazed chocolate donuts!


  1. How has no one commented on this yet???? As a new vegan missing her baking fix and low on time (college student), this recipe made my day. The only issue was the severe temptation to eat all the batter before it was baked. (No eggs, thus no worries.) Thanks so much!

  2. I'm so glad you liked it! It really is so easy to throw together that I have to stop myself from making it every day!... and from not eating the batter. Thanks for commenting!


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