Rating: 4.28 stars
356 Ratings
  • 5 star values: 207
  • 4 star values: 88
  • 3 star values: 33
  • 2 star values: 8
  • 1 star values: 20

No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, mix sugar, flour, baking soda, salt and cocoa.

  • Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.

  • Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

Nutrition Facts

207 calories; protein 2g; carbohydrates 29.6g; fat 9.6g; sodium 154.6mg. Full Nutrition
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Reviews (359)

Most helpful positive review

Rating: 5 stars
03/29/2008
This cake is so chocolatey and moist, and so easy to make. I made it with my 2 1/2 year old, and he had a great time. If I hadn't made it myself I never would have known that it's w/o eggs.I will definately make this again, will also use this recipe for cupcakes. I agree with another reviewer that this cake should be renamed, "chocolate oil cake" doesn't sound very appealing, but the cake is really great!Update: I used this recipe for cupcakes, took 20 minutes to bake and came out really good -I got 24 cupcakes out of this recipe. (This cake also freezes well.) Read More
(168)

Most helpful critical review

Rating: 3 stars
04/29/2008
I'm giving this a 3 star for taste. It's a good chocolate cake. However I attempted to bake it in 2 9-inch rounds. I was trying to make a chocolate layer cake. I buttered and cocoa-ed the pans. Unfortunately they stuck badly and werent usable (although my family enjoyed my "mistake"). Read More
(92)
356 Ratings
  • 5 star values: 207
  • 4 star values: 88
  • 3 star values: 33
  • 2 star values: 8
  • 1 star values: 20
Rating: 5 stars
03/29/2008
This cake is so chocolatey and moist, and so easy to make. I made it with my 2 1/2 year old, and he had a great time. If I hadn't made it myself I never would have known that it's w/o eggs.I will definately make this again, will also use this recipe for cupcakes. I agree with another reviewer that this cake should be renamed, "chocolate oil cake" doesn't sound very appealing, but the cake is really great!Update: I used this recipe for cupcakes, took 20 minutes to bake and came out really good -I got 24 cupcakes out of this recipe. (This cake also freezes well.) Read More
(168)
Rating: 5 stars
07/08/2007
wow i am impressed at the simplicity of this recipie and how perfect it came out. I halved the recipie and substituted applesuace for the oil and make 6 cupcakes out of it. Replace the oil for apple sauce saves a boat load of calories and each muffin i made only has 200 calories. Im eating these with some milk. yum a somewhat healthy chocolate fix this is so moist and soft. Read More
(134)
Rating: 3 stars
04/29/2008
I'm giving this a 3 star for taste. It's a good chocolate cake. However I attempted to bake it in 2 9-inch rounds. I was trying to make a chocolate layer cake. I buttered and cocoa-ed the pans. Unfortunately they stuck badly and werent usable (although my family enjoyed my "mistake"). Read More
(92)
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Rating: 5 stars
07/17/2006
Very similar to a recipe my family has made for years. It's the best chocolate cake ever in my opinion! I use 1 tsp. salt 2 tsp. vanilla and only 3/4 cup oil; then bake 30 min. It's yummy! Read More
(60)
Rating: 5 stars
10/12/2005
I found the results of this cake to be similiar to a devil's food cake recipe that I often use. This recipe is certainly rich and chocolately but I didn't find it chewy at all just wonderfully moist. I think the results are excellent if you want a very moist cake and especially if you don't happen to have eggs handy. The only change I would make is to add a little more salt to the recipe. I made this for a friend's birthday and covered it with whipped cream and fresh strawberries. It was incredibly good. This is my new favorite chocolate cake recipe. Thanks for sharing it! Read More
(37)
Rating: 5 stars
02/23/2006
This is great because: it's very easy very quick very chocolatey very moist very inexpensive and very easy to clean up after (one bowl- yeah)! I brought this to a meeting and it was very well received too! I sub'd 1 c. of packed brown sugar for one of the cups of white sugar because that was what I had on hand. Turned out great & I just dusted with powdered sugar to serve. The only thing it needs is a "prettier" name- maybe "Super Cake"! Read More
(33)
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Rating: 4 stars
01/31/2006
This is a good basic chocolate cake. It's easy to put together with ingredients usually on hand. I frosted my cake with a jumbo Hershey's bar. I broke it into sections and placed evenly over the hot cake and allowed it to melt. Then I smoothed it over the entire cake. Read More
(25)
Rating: 4 stars
03/16/2006
I made this cake for a friend with a dairy allergy. It tasted pretty good - a lot like a boxed cake mix. It would work as a vegan cake as well. I improvised a non-dairy frosting of melted semisweet chocolate chips 3 tbs brewed coffee 1 tbs canola oil and a little maple syrup for sweetener. Worked well together Read More
(24)
Rating: 5 stars
08/29/2002
The cake was very moist and delicious. It was perfect because I needed to make cake but I didn't have any eggs! I think I'll stick to this recipe and save my eggs for something else! Read More
(20)