Apr 29, 2017

SUPER MOIST WHOLE WHEAT CHOCOLATE CAKE

Fresh Ingredients

(None!)

Storage Ingredients

1.5 cups whole wheat flour

3 tablespoons cocoa

1 teaspoon baking soda

1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon salt

5 tablespoons oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

1 cup cold water

Mix all the dry ingredients together in a bowl. Add the wet ingredients and mix until smooth. Pour into a 9 inch by 9 inch baking pan, two inches deep. (The pan does not have to be greased.) Bake at 350 degrees for about 30-40 minutes. Test with a fork for doneness.

Notice that there aren’t any eggs? I have no idea how it works but this recipe makes one surprisingly moist and delicious chocolate cake. I always double the recipe and use two 8 1/2″ round pans. When the cakes are completely cooled or even slightly chilled after being refrigerated, I frost between the layers and the top only with a chocolate whipped cream frosting. Then I freeze the cake at least overnight and take it out about an hour before we’re going to serve dessert. Lizzie’s having a Birthday party tomorrow night and this is the cake she requested.

CHOCOLATE WHIPPED CREAM FROSTING

Fresh Ingredients

1 pint whipping cream

Storage Ingredients

1/3 cup cocoa

1 teaspoon vanilla

1 cup powdered sugar

Combine all ingredients and whip as for whipped cream. Refrigerate or freeze after frosting the cake.

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12 Responses to “SUPER MOIST WHOLE WHEAT CHOCOLATE CAKE”

  1. Stephanie Says:

    Ooh, a cake made with whole wheat and no eggs! It sounds delicious. I’ll have to give it a try. I’ve really been enjoying this blog, I’m trying to get and use food storage. I’ve already been using whole wheat in place of meat in some recipes.

  2. Liesa Says:

    Good job Stephanie! Good job ALWAYS Stephanie. I enjoy your blog! You actually know how to cook AND take good pics. Honestly, sometimes I look around and think, “I must be nuts for trying to do this.” Do you know why this recipe doesn’t need eggs? I would love to hear what you think.

  3. Laura Says:

    Did you ever make one of those vinegar/baking soda volcanoes? The same reaction that gives you ‘lava’ is leavening this cake. When the wet ingredients get mixed with the dry, all the vinegar droplets (?) find the baking soda particles (?), they make poofiness (??) and WE get CAKE!

    I like to think of this recipe as a science project for my homeschooled 3 y.o. daughter. :)

  4. Liesa Says:

    Good to know! I was never very good at science. Thank you Laura!

  5. Liesa Says:

    FYI: I just gave another food storage presentation tonight and enjoyed this cake as part of the refreshments. The sister who baked it nade one slight change to the recipe. Instead of using the cup and a half of whole wheat flour as called for, she added 1 cup of whole wheat kernels to one cup of water in her blender and ground it up until it was smooth. Then she added the rest of the ingredients and baked as normal. HER CAKE WAS WONDERFUL AND EXTRA MOIST. I’m doing it her way, from now on!

  6. Christina R Says:

    I made this cake for my high school students, and it was a hit! They would have never known it was whole wheat >:) I basically left the recipe the same, except I only used 3/4 cup of sugar instead of 1 cup. Also, seemed like it needed more chocolate so I added 4 heaping tablespoons of cocoa…. Oh yes, also added a teaspoon of both cinnamon and instant coffee to boost the flavor. Thank you!

  7. Liesa Says:

    Congrats Christina! Your additions sound wonderful and remind me that I need to make this cake again, and soon!

  8. Christina R Says:

    I’ve also made this recipe with oatmeal flour (just place oatmeal in blender and blend until you have flour)… I like it even more, as it tastes more decadent for some reason… Though a bit more crumbly.

  9. susi Says:

    I am a vegan…..so this recipe looked like something I should try……the verdict, fabulous!!

    Moist, rich, not too sweet, and a great texture, loved it! I use canned cherries drained and mixed with the cream in the center, turns it into the most incredible Black Forest

  10. Liesa Says:

    Christina, your oatmeal version sounds super interesting and yummy. Thanks for sharing your success stories!

  11. Liesa Says:

    Holy smokes Susi! Thank you for sharing your idea. The black forest version sounds incredible! I need to try that this weekend:)

  12. Suz Says:

    I have been searching for a healthier whole wheat chocolate cake that is also moist. So tried it and it turned out with nice flavor and texture (of course, I added chocolate chips, as usual) but I don’t find the cake to be particularly moist. I think I’ll try it again using applesauce in place of some or part of the oil.

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