Quick & Easy Chocolate Cake
My frosting has a little butter but you can use vegan butter. Always aerate your flour before measuring. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 8 servings
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking soda (not baking powder)
- 1/2 teaspoon salt
- 1 cup cool water
- 6 Tablespoons vegetable oil (I use avocado oil)
- 1 Tablespoon fresh lemon juice or distilled white vinegar
- 1 teaspoon vanilla
Instructions:
- Preheat oven to 350° F. Grease a 9-inch round cake pan.
- Sift dry ingredients into a bowl and set aside.
- In a measuring cup combine water, oil, juice or vinegar, and vanilla.
- Add liquids to bowl & gently stir until there are no lumps (about 30 seconds).
- Pour into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan and frost, glaze, or dust with powdered sugar.
Notes: I usually frost just the top right in the pan with my 2-Minute Chocolate Frosting. For the recipe click here.
For more on this recipe in my blog click here.
not sure what happened, was excited to try the cake based on so many good reviews. Only recipe differences were I used lime juice instead of lemon juice and did 8×8 sq in pan. Like some others have stated cake sunk in the middle about 4in circle in diameter so looks a bit like a volcano. Baked for 32 minutes and toothpick came out clean but cake is very sticky (despite greasing pan) and hard to get out of pan. Some said this may be due to over mixing the batter but in the cake itself there are small white blobs that look like flour never get mixed. Taste is okay but texture is too moist and sticky. Any ideas?
just a historical note, this type of cake recipe is also called “Depression Cake”, because during the Great Depression era of the late 1920’s to early 1930’s, eggs, butter and milk were not affordable. It re-emerged during World War II when those same ingredients were rationed and scarce. It is great timing to see this cake again during these tough pandemic times. All ingredients can be stored in long-term In the pantry. it requires no fresh ingredients, eliminating extra trips to the store. The best part is that it tastes so good! Bravo!
I have made this several times with great results each time. I originally made it because my daughter has special food needs, but when ate it I was hooked. Have taken it parties and get asked for recipe. I refer them back here.
I have made changes a few times- best change: 1/2 c sugar and 1/2 cup dark cocoa powder. This allows for a sweet frosting without the overwhelming sweetness.
Thank you, Jenny. You have saved me many times.
Carrie
I made this cake yesterday. Wow! So easy to make! To save more time I really could of done it while napping😁. It came out perfect!. I used your frosting recipe just enough to put on top of the cake.
I used real cocoa from Honduras..my son got some for me on a trip there. It tasted great!…used avocado oil for the 1st time🙂Thk you Jenny…Now what else could I make today?🤔
Delicious! Yet I used same recipe but divided into two baking pans and half the time (15 min)for a two layer chocolate cake… it was amazing and so quick to make! Thank you very much for sharing… it was Fun… frosting as well!
My sons all-time favorite chocolate cake is Portillo‘s. So yesterday Sunday we had a taste test. My husband went out and bought a Portillo‘s cake chocolate cake 1piece that is, and I made your wonderful one layer chocolate cake. Guess who won? Jennie, it was your chocolate cake. Among others it was Unanimous!
I found this to be amazing.
Barbara
Hey Jenny,
Can I cook this cake in my microwave, and if so how long does it need to be in there. Our microwave oven is 1200 watts.
Jenny,
My wife and kids can’t get enough, of this chocolate delishiousiness..I’ve made it now several times, and even the icing.its all gooood😋😋
The chocolate cake and all your tips turned out delicious… I did divide the batter into two pans … less time. Thank you am passing on the directions to my brother…❤️
My 11 year old son is obsessed with making this cake! Thank you for providing this recipe and your youtube video. We have a budding Baker, Thanks to you! I don’t usually like cake but I love this one!
I make this every two weeks in quarantine, my wife’s favorite. I throw in extra dark chocolate bits and use peanut butter frosting which uses even less butter. She (and I) loves it.
Cmon. Share the peanut butter icing recipe. Tnx.
Jenny, this is the 2nd time I made this cake. So very delicious- I served it with fresh raspberries from our garden.
My Dad says it reminds him of his mother’s homemade devils food cake from 50 yrs ago! So good and very easy. The chocolate icing can’t be beat!!!
All in all a good cake however it was very salty. Next time i will half the amount.
What flour/flours can be substituted for all-purpose flour?
Tried it for the first time. Came out great! Delicious! And I’m a true baking novice…just followed the directions. (Tried your braided cinnamon raisin bread and that came out great too). Thank you!
Love this eggless chocolate cake recipe.
Any hope for a white cake recipe for us allergic to eggs. ?
coming soon…
Thanks Jenny. So excited to read that a
recipe for an eggless white cake will be coming soon. Can’t wait !!!
Best cake ever. I have a child with egg allergies this cake has saved us. I have made it every holiday and birthday. Delicious…. Now for the stupid question as I do not cook, to make a vanilla cake do I just omit the cocoa powder?
Since our retirement, I hesitate to make desserts because the recipes make too much. I was quite frankly amazed at how really good this cake is. I have tried soo many recipes that are low fat/healthy and taste bad. This is a delicious cake and the frosting is yummy!
THANKS YOU SO MUCH!
I have made this cake more times than I can count! It’s the “go-to” cake in our house and never fails to please. It’s an absolutely fool proof recipe and tastes divine. And it stays fresh for days – if it lasts that long!
Jenny – This chocolate cake is the very best! I make it all the time for family and friends. The one layer is perfect – moist and just enough cake – because I do put a lot of icing on and get rave compliments! My husband actually likes when I portion it and freeze it. Also your quick Dutch oven bread – so good! I am making a loaf today for my granddaughter before she returns to the Naval Academy!! Thank you so much for all of your recipes.
Baked this cake yesterday & it’s already gone. So I decided to bake a double recipe this morning before my golf game. Changed the ingredients a little by using coconut water with the cool water. Also added some choco chips. Again no time for frosting. Took some for snacks, then shared some with my sister who has a family of 5. It was a hit. The cake is still moist & delicious although I wasn’t impressed that it cracked while rising. Any solution to prevent this from happening next time? I’ll probably be baking it again on the weekend. 😋
Same thing has happened to me with the cracking – I just fill the holes with extra icing and no one notices or complains!!
Love this cake. Made twice already
Love this cake. Very easy to make!
Baked this cake tonight. Just like it’s name, Quick & Easy, not a lot of work, yet tastes delish. Reduced sugar to 3/4c for my diabetic husband. No time for frosting. The cake is half gone. I’ll double the recipe next time for a taller cake. Thanks, Jenny.
I made this cake & it was as easy as Jenny said it was. One problem though, after the specified bake time & checking that the cake was done, the middle just sunk down. An area of about 4 inches in diameter right in the middle of the cake had dropped. The cake was done & delicious in spite of the drop-down.
I live at 5000 ft. elevation in Colorado. I’m wondering if I need to adjust the cooking temperature and/or time and if so, which way?
I’d really like to perfect this cake since it is so easy & soooo good. Any help will be appreciated.
I had the same result! The first time I made the cake it came out perfect, second time, like you said it sank in the middle. I’m in Chicago, no high altitude here.
Any suggestions?
Thanks 🤗
It might have sunk because you mixed it too much, or you didn’t put the batter straight into the oven.
Thank you! I think that helped. I just made one and stirred it less and more gentle and it came out properly.
Next question, how would I adjust the recipe if I used eggs?
Thanks again!
This tastes like cereal on the edges but better with frosting
I watched your video and you talked about Bison meat which is less fatty, but you said, that you can use regular chop meat and they taste the same. I am paraphrasing. The is a remarkable difference between the two. I recently started using Bison meat and it is different and much more delicious. Thank you for all your recipes and videos.
Edith
During this quarantine, I’ve been trying to bake more to make my family happy. This cake is moist and delicious and so so easy! I may only be 12, but this cake was so easy and quick, anyone could make it! Thank you, Jenny!! 🙂
I needed a quick dessert to make & bring to a friends house for the weekend. This cake and frosting are so delicious and so easy to make. You make my life easier with these easy to follow recipes that don’t take much time to make!
Thanks!
Can I double the recipe to make it thicker because when I tried the recipe the first time it came out thin but its very good!
I doubled this recipe and used exact measurements with baking soda and it did work well but there is a very distinct taste of the baking soda and I used a good baking soda without aluminum but still the cake had more of the baking soda taste and smell, otherwise the look was great.
I think, since you mentioned using aluminum free, you used baking powder instead of baking soda.
Hi Jenny,
I’m not a baker, but I try. This chocolate cake and frosting recipe was simple and manageable. It turned out great. Moist and delicious. Thanks!
hello!
I love this recipe. I converted it to GF by using Anthony’s cassava flour, 1/4 cup tapioca flour and 1/4 cup almond flours sifted together for the full flour amount of 1 and 1/2 cups. it was amazing! cooks longer by 15 min. Allow to cool fully and it is really a texture lovers dream.
You are a godsend to so many during this quarantine. Not just this video but all of your pleasant comments and unexpected humour! Thank you for this recipe. You make me feel like we can go for coffee and be friends, laugh at the camera in the fridge, or cutting yourself the biggest slice of cake first. We love you and thank you Jenny. You are so appreciated. Hugs from Vernon, BC. Xoxo.
Yay! I made it this morning and the cake did not fall and it was so easy!!!! I used swerve to keep it sugar free and it came out PERFECT! Almond flour does not work for this recipe, by the way. Thank you Jenny!!!
hi I Just put it in the oven and was reading the comments…. ugh oh… i did use almond flour. We’ll see lol. Next time i might try almond and coconut flours mixed.
I made this cake for my son’s birthday and it turned out great!! I am grateful for a small cake because we all know what happens with chocolate cake leftovers! Especially during quarantine!
Thank you Jenny!!
I found an earlier comment from someone who had been making this recipe for a long time, with variations of different flavors, like lemon, banana, and so on. Now I can’t find the comment again to jot down those hints! Can anyone else direct me to it?
Was it this? It was from a poster called “bunny” from the YouTube video on the cake. —
I’ve been making this cake for over 45 years, “Mix-in-the-Pan Jiffy Cake”, for clients who are allergic to eggs, milk, etc., or have food preferences such as being vegan. My recipe calls for white vinegar, but lemon juice would also work in the same way. I mix the ingredients right in an ‘ungreased’ cake pan w/ a fork, if it will be left in the pan for serving. For diabetic clients, I use Swerve White Granulated Sugar Replacement & for gluten-free clients, I use gluten-free flour. For a chocolate cake, I use 1 cup cold coffee in place of the water, to give the chocolate flavor a boost. I also make this cake without cocoa for other flavors – for a lemon cake use lemon extract, water, & lemon zest or lemonade & lemon zest; for an orange cake use orange extract, water, & orange zest or orange juice and orange zest: banana extract w/ a little yellow food color; strawberry extract w/ a little pink food color; etc. – any flavor works. I bake all my cakes at 300 & test the internal temp w/ an instant-read thermometer for doneness, like you’d test a steak. Baking cakes at 300 degrees also gives the edges more time to bake higher, ending up w/ a flat cake. When you can smell a cake, it’s almost done, & time to test. Once the internal temp reaches 212 degrees, the liquids are boiling & evaporating, so the cake will be dry & over baked. I pull all my cakes when they test at 208 degrees since they will bake out of the oven for a couple more minutes. If leaving this cake in the pan, press saran on its surface while it’s still warm, about 30 minutes out of the oven. If removing it from the pan (you can make 2 layers for a layer cake) put parchment in the bottom of the pan & spray the sides of the pan. Place saran & a cookie sheet on top of the cake, flip all over, lift off the pan, wrap airtight in the saran, place back in the pan upside down, & leave on the counter at room temp for a day to ‘season’. Cakes that are made a day ahead of time will be easier to work with, w/ fewer crumbs & crumbling.
wow..Catherine I am going to try the lemon!!! Thanks!! I have one in the oven now, but i used almond flour…if it fails will just try again, maybe with just regular flour, and the coffee was a great idea!!!!
Great recipe! Just made it and it turned out great! I tweaked the recipe a little bit by using coconut milk instead of water, 2/3 cup of sugar instead of a whole cup of sugar and I used 3 tablespoons of butter and 3 tablespoons of avocado oil. Thanks, Jenny!
Jenny!
I made your chocolate cake recipe! It is a vegan recipe and I think it is from WWII! It was sooo easy! I used the lemon juice!. I also made your 2 minute frosting with soy milk and it was just fine! I had some Hersey’s Special Dark Chocolate powdered and it made it just fine. I used sunflower oil too. It is a perfect cake to teach kids how to bake! I saw a show on TV on PBS on how folks used beets in WWII or the depression to make red velvet cake and wondered if you had any thoughts on that? The chocolate cake base is perfect. I may have to play around with the next one and let you know what I come up with!
Thank you so much Jenny. This recipe is so simple. I will bake the cake tonight since my husband loves chocolate cakes. We are Polish and I remember my mom cooking cabbage rolls very often. I found yesterday your recipe for golabki and I am baking them right now for tomorrow’s dinner, smells delicious in the kitchen already.
So I subscribed to your YouTube channel and just wanted to let you know that I am definitely a fan of your recipes! Especially this chocolate cake! This is by far my favorite chocolate cake and I’m not much of a baker but your recipe was so easy to follow. I made it for my family and they absolutely LOVED it!! I hope to see more of your AMAZING videos on YouTube in the future. Stay safe and healthy!!
Hi Jen, found your Easy Chocolate Cake recipe while searching for easy recipes with smaller amounts for 2 during lockdown. Made it with and the frosting with Special Dark Cocoa. So fast and simple–nest part my husband loves it and said it is his favorite now. I have made twice for us and once for a neighbor. Will be trying your Dutch Oven no knead bread but it will be in a 7 quart Dutch Oven–do you think that will work? Love, love your website–so happy I found it! Thank you for sharing your recipes and mostly for all the explanations which are so helpful!!! Take care!!!
I’ve made this cake three times now. It’s a great recipe and always delicious. I used Apple Cider Vinegar instead since that’s all I had but it worked fine.
Hello…
Is this really 6 Tablespoons of oil?
I made it and it came out really dense, oily and undercooked in the middle.
Not sure what happened. : (
The recipe is correct so maybe your baking soda was expired. ??
Did you do a toothpick check before reassuring that it was done?
Hi Ann do you live at a high altitude? If so you may need to adjust your baking time.
Dee
If you over beat the mixture for the cake it will also be dense. The leavening agent is the baking soda and lemon juice or apple cider vinegar and even if it were with eggs over beating the mixture will make the cake fall while cooking or if you open the oven too much too.
Really? That’s really strange and I’m sorry to hear that. I used 1/3 cup canola oil and worked out beautifully. (That’s about 5 tablespoons). Simply throw it all in a pan and mix by hand for 2 minutes. … pour and bake. Try again!! Who knows why it flopped. Keep us posted and good luck!
Is it possible to substitute apple sauce for the oil? In boxed mixed I always use apple sauce and these come out fine. If it is a good substitute how much is the correct amount? Thanks!!
I made it using a 1/4c apple sauce (The individual snack portions). I’ll let you know shortly how it turned out :p~
I used to use applesauce in all my cakes and brownies but my adult son noticed that the chocolate brownies had no flavor. So I made it will oil and it came out will lots of flavor.
It seems to be vegan. All the ingredients are as long as you don’t make the frosting since it us made with butter and milk.
Dee, you can use coconut oil instead of butter if you want to. I ran out of butter so I used it tonight in fact and it was fine. Not AS creamy but it’s better than omitting the fat altogether cuz then it just tastes like moistened sugar!
I added some Ovaltine to my cake about 1/8 c and then just decreased the cocoa by a little, not the whole 1/8th tho. (About 1/16th if I were to guess altho I do kinda wing it.)
I also have VitaCup ground coffee and it’s very powdery compared to other grinds which are more granular, and I added a tblsp or two and it was hardly noticeable flavor wise. Might increase it next time. But boy it was so moist. Just sift powdered sugar over the top and it’d be fine.
I’ve made it four times in two weeks!! Just indulged ourselves. I looked for eggless cake bcuz I had a sweet tooth, no eggs! My daughter is moderately allergic to eggs so I sent it to her too. It’s soooo good.
Hi Dee,
I am vegan and used vegan butter the brand is Earth Balance and I used soy milk as well. I’ve been baking on my own since 6th grade or 12 years old and an now 64. This recipe works like those from the Joy of Cooking, Fannie Farmer and I’m pretty sure it really doesn’t matter. My husband is not vegan and he liked it! I only needed 2 Teaspoons of milk to get the frosting to come together. It is a basic frosting recipe.
I’m not much of a baker, but I love chocolate cake, and your cake recipe is one of the best and easiest I’ve ever made. I must say I used 3 tbsp. melted butter instead of all oil, and it came out moist and delicious. And I used a half cup of coconut sugar, and a little over a quarter c. turbinado sugar (which I mixed together in my mini food processor). I live in Colorado., and up here you have to adjust the recipes a bit, but I only used less sugar in yours. The butter I added was only for good taste. I topped the cake up with real whipped cream topping and toasted chopped pecans, and my husband and I have enjoyed it to the max. Thank you so much for this recipe and others, and next time I’ll try your easy bread rolls.
Ina, love your variations!! I wondered if melted butter would work and also how melted coconut oil would be.
I told Dee in above comment how I used (soft) coconut oil in place off the butter for the frosting. It came out pretty nice. Not AS creamy as butter but better than not using any.
Thx for your ideas!
Thank you for posting this. I am in CO as well and want a cake for something special today, so it’s good to know that this will work without adjustments!
I am wondering if an 8″ pan would work instead of a 9″ ? How di I calibrate the baking time knowing it will be a denser cake? Thanks so much, Jeannie
Hi: I made it in an 8” quick release pan and cooked it 40 minutes. Mine was perfect. Husband loves this easy cake. 😊
i dont have any chocolate powder. is it okay if i use the hot cocoa powder from starbucks. pl reply as i am pure vegetarian and i can use some of ur recipes
You can find baking cocoa in almost every stores, and that works just as good in my opinion.
Asha,
I had baking cocoa but added Ovaltine to it too (and just decreased the cocoa). If you use sweetened cocoa if any kind, just decrease your sugar a bit.
Also I have Cacao powder I thought I might try sometime and maybe sub a couple other ingredients (or halve and halve them) to make a healthier version!!
Hi! I made this last week. Super easy fast and easy to clean. I really liked it! I need to add more cocoa as I love my chocolate! Thank you for the recipe!
I love recipes that are easy: one-bowl, combinIng dry ingredients together before adding all the wet ingredients, etc. This cake is so simple and quick to make. The bonus in it all is that the cake tastes just like Devil Dogs without the cream. Thank you Jenny for your sensible and easy recipes to follow!
Is this VEGAN??????
What can I use for sweetener besides sugar? Is a banana and applesauce okay? thank you
I honestly enjoy every video you make but I think your title should be changed to ” Jenny Can Make Me Gain Weight”. Great recipes and fast and easy.
My chocolate cake had a very strong baking soda taste. Any reason why? I used the right amount.
My guess is you used baking soda istead of baking powder? That would explain the difference in taste for sure.
This recipe actually calls for baking SODA, but I don’t know why she would taste it unless she used more than indicated.
She may have used 1 T instead of 1 tsp baking soda. Easy mistake to make.
This is a delicious chocolate cake, vegan or not! I made it for my family, some vegan, some not and everyone loved it. It’s so easy to make, which for me means I’m much more likely to make! I have never tried a recipe from Jenny that didn’t work or wasn’t super tasty and I enjoy watching the videos.
This is so delicious and insanely easy! The perfect treat for sheltering at home.
Dziekuje Ci
Great cake and easy to make. One trip for snacks by my teenagers and no more cake!
Made this cake yesterday, even though it was a hot day, couldn’t resist. It’s perfect for two of us and very easy. Will make again! Thanks for recipe.
Cake was delicious and easy peasy to make. Not a substitute for my favorite chocolate birthday cake, but a wonderful addition to my recipe book. Thank you, great cake!
LOVE IT!!!!
I have made this cake about 5 times, with gluten free flour as well, while also using vinegar as Jenny mentions because I have no fresh fruits while in quarantine. It always turns out fabulously! My family absolutely loves it!
This is amazing. Thank you.
I have found your baking recipes to be enlightening and amazing! So quick..and REALLY GOOD!!! Thank you for all you have done for your community and for ALLl you continue to do FOR US!!! YOU are a VERY SPECIAL INDIVIDUAL! I hope everyone reads about all you have accomplished and about all you have given to our world. G-D Bless!!!
A godsend of a cake for egg allergy sufferers! It takes like 5mins, the less handling the better! Wow. Thank you Jenny! U really can cook 😁. I substituted all purpose flour for pastry flour and the result was an even lighter, fluffy cake. 5 stars!!
My daughter and I just found your blog. We made your chocolate cake tonight and it was so easy and delicious! We used avocado oil in ours. It turned out perfect! We can’t wait to try more of your recipes!
This cake was just as described, and is the closest thing to real brownies I have tried. I used (a little less than 1 cup) sucanate sugar and lemon in a bottle, (just a little less) and it came out so delicious! No eggs, no butter, and next time I will try using 1/2 low-fat sour cream with the oil to lighten it even more.
I cannot tell you how many recipes I have tried with empty promises – and wasted ingredients. Not this time. I do so appreciate your instructions and videos which are clear and easy to follow, and I am so excited to try more of your recipes. The bread looks easy…
We used to watch your talk show and enjoyed it a lot – so when I stumbled on one of your videos on YouTube, you looked so familiar. How thankful to have found your site!
A thousand thanks for freely sharing your knowledge and excellent recipes and tips. You are such a kind person. We are on a tight budget so it is so very helpful.
I will definitely be back, especially now during our sequestration. LOVE you♥
I made this cake yesterday and it turned out absolutely perfect. It’s a perfect, moist cake enough for 2 to 6 people. It was so easy! It’s a keeper. Thank you Jenny…again!
I was looking for an easy recipe for my son to make a birthday cake for his grandpa. Not only was this easy, but seriously the best chocolate cake I’ve ever made. Thank you for your great recipes. We also love your lemon brownies and the no knead bread. My son likes your videos. I make him watch them for his homeschooling home ec class (they call it FCS now)!
I have made this cake/frosting a few times. I tell everyone about this recipe. This last time, I used cold french pressed coffee in place of the water in the cake and in place of the milk in the frosting for a mocha chocolate cake. It was the best! That is the version I will continue making.
Magnifique!!!! Tastes wonderful 😍😊🥀!
Made this chocolate cake with your frosting recipe yesterday and it’s definitely a keeper. I used to watch your show with my grandmother. Can’t wait to try some of your other recipes. You are a ray of sunshine Ms. Jones thank you so much!
Just made the cake and my husband said it is the best chocolate cake ever! The frosting is just perfect! It will be on the menu forever on our home! Thank you for one more easy and great recipe!
Wife made the chocolate cake yesterday. Probably the best I have ever tasted. Also the frosting is excellent as well. Thank you. You and your family stay well.
I posted this with the frosting so here is my comment more appropriately posted with the cake blog…oops
So in lock-down now….out of eggs, milk, butter and very limited flour BUT had just enough flour for your fantastic cake!!! HOWEVER….no sugar, vanilla or cocoa – but where’s there’s a will there’s a way…. “Lake Champlain Hot Cocoa Mix” in the cupboard which has sugar, cocoa and vanilla!!! I substituted the hot cocoa mix in exact amounts for the sugar and cocoa in the cake recipe (so I used 1 1/4 cups hot cocoa mix) and added 1 tsp of strong cold coffee and viola!!! We have cake and it was pretty awesome too! Maybe a bit more dense and just a bit less spongy like cake but my family loved it even without the frosting!!
BRILLIANT! So glad you shared your substitute with us… I too have no Cocoa, so I’m going to try your version out! Thanks for sharing. Stay healthy! xo 🙂
Excellent chocolate cake and frosting,
I love to cook but need to be careful with the recipes because of availability of ingredients, this desert was just what I needed. My husband was so surprised when he saw it.
You’ve got lots of recipes I’m going to try, and am sharing this no egg cake on on Facebook.
Thank you,
And stay safe!
Easy chocolate cake. So good.
My Grandmother made the most wonderful chocolate cake on the planet until I tasted this recipe. She always sifted the flour and used the full compliment of eggs, butter, and sugar. I have never been able to duplicate it, until I made your vegan version. I was amazed. I even substituted 1/2 cup confectioners Erythritol for all the sugar and no one could tell the difference. My husband loves your recipes. I can’t thank you enough. You are a stupendous cook and a beautiful person, Jenny.
P.S. My husband got the last piece.
In the oven now!!! I never buy milk, so I did for the frosting…LOL. I also never buy lemons, so I did for this cake. I also went rogue and used 3/4 cup of sugar in the batter and put six drops of lemon juice in my frosting (from my one half of the lemon I squeezed) which tastes phenomenal (can’t taste the lemon…my little secret). Signed, Living DANGEROUSLY in Georgia 🙂
Follow up: Cake came out perfectly. I really think there is so much to be gained by aerating the flour. I took Home Economics in 7th grade and was never taught that important skill. For years, I had been incorrectly measuring flour – clueless as to the negative effects of doing so. I can now move forward successfully in life confident in my newly acquired skill of measuring flour correctly. Thank you, Jenny!
I just made your easy eggless chocolate cake for the 2nd time this morning. This time I used a different coco since I have 4 different types. I read a comment once that the cake taste even better the next day an it’s funny because that’s how I felt when I made the 1st one 3 weeks ago. Round number two has cooled and I will add the frosting shortly. Oh and for the frosting instead of using butter I actually used Miyoko’s vegan butter which worked out just fine. Thanks Jenny
Just made this this afternoon,glad that I did ! This chocolate cake was fast, easy and delicious and looked perfect. Just dusted it with powdered sugar and we had dessert.
Yesterday i made two loaves of you tasty fast bread.I proofed it in the microwave with a mug of hot water as one person suggestd, worked great, I added 1T sugar and 1T oil and some pumpkin seeds, it was quite good. Thank you
Hi, I have a couple questions. I’m not a fan of things that are too sweet so can I cut down on the sugar and the oil just a tad? Also can I make these in a muffin tin?