Six Minute Chocolate Cake

The Richmond Cooking Club resumed its activities in September 2008, just like schools heading off for a new school year. I’ll start off the recipe series with the South Arm Seniors’ Cooking Club. The Seniors’ Cooking Club made three dishes for the first meeting.


The dishes were Six Minute Chocolate Cake, Chicken Paprika and Quiona and Black Bean Salad.


This season, the Seniors’ Cooking Club is very privileged to have custom made aprons to be used in the kitchen.


The aprons were sewed by Karen and the embroidery was sewed by Karen’s daughter.


As an appreciation, Karen was presented with a potted plant from Stella, the South Arm Seniors’ coordinator.


For the start of a new season, Stella and Minoo (the coordinator of all the Richmond Community Kitchens) handed out some feed back sheets for the participants to comment on their views and also to get ideas of what the seniors would like to learn in the kitchen.

For those Richmondites who are interested to join any of the Richmond community kitchens, please contact Minoo at 778-885-5165 or email her at It’s a great place to learn and to share and make new friends.

Please click on the link below for the recipe of the Six Minute Chocolate Cake.


This Six Minute Chocolate Cake is moist and very simple to make. The instructions are so simple that I don’t think one needs pictures illustration.


  • 1 1/2 cups all purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup cold water or brewed coffee
  • 2 teaspoon vanilla extract
  • 2 tablespoons vinegar


  • Preheat oven to 375F.
  • Sift together flour, cocoa, baking soda, salt and sugar into a mixing bowl.
  • In a small bowl, measure and mix together the oil, water or coffee, and vanilla.
  • Pour the liquid ingredients into the dry ingredients and mix the batter with a fork or small whisk.
  • When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the baking soda and vinegar are reacting. Stir just until the vinegar is distributed evenly throughout the batter.
  • Pour the batter into a greased pan or muffin tins.
  • Bake the cake for 25 – 30 minutes (20 minutes for cupcakes).
  • Cool before serving.
  • Top as desired.

This Post Has 24 Comments

  1. Cat

    Hi, just like to check how many grams is in 1 1/2 cups all purpose flour
    1/3 cup unsweetened cocoa? Thanks

  2. Cat


  3. Mtrix

    the formula is very similar to the other eggless choco cake you have on a separate post.

    That one was very good, i did it twice! I’m too lazy to search to see if it’s the same as this though.

  4. Madalina

    This recipe is one of the quickest / most delicious of its kind. Thanks:)

  5. Karen

    Hi Suanne

    Can you please let me know which type of vinegar to use? Red/White wine vinegar, rice….? Thanks heaps 🙂

  6. Suanne

    Hi Karen, it’s regular white vinegar.

  7. Karen

    Hi Suanne

    I baked the cake last night and I have no idea what went wrong. What type of cocoa powder do you use? Is it extra dark chocolate cocoa powder or just normal cocoa powder? For some reason, mine looks no where near as dark as yours. It looks just like normal chocolate cake. Despite the colour, I have to say it taste really good : ) Thank you for the recipe 🙂

  8. rita

    should the water be ice cold? or just refrigerated in the chocolate cake recipe?

    1. Suanne

      Hi Rita, room temperature water will do.

  9. chin fui

    Is it hongkong flour a cake flour? Please let me know. Thank you.

    1. Suanne

      Hi chin fui, HongKong flour is all-purpose flour that is highly bleached which makes steamed buns really white. I’ll just use all-purpose flour when a recipe calls for HongKong flour as I cant HongKong flour in Vancouver.

  10. deepa


    please pardon my ignorance, im new to baking and have a few queries

    will the cake be moist and soft?

    what difference does the brewed coffee make to the cake in terms of taste? i have instant coffee powder as well as ground coffee beans. do i add water to the ground powder and get the dicoction? how do i go about with the coffee?

    ive heard that soda water fluffs up the cake. is this true?

    warm regards

    1. Suanne

      Hi deepa, this cake is moist and soft.

      Coffee and chocolate goes well. If you don’t have a coffee machine to brew coffee from coffee beans, you can substitute with instant coffee like you said.

      I have never came across cake recipe using soda but come to think of it, the gas in the soda may help to fluff up cake. I remembered someone told me she used Eno Antacid to make Chinese steam cake.

  11. deepa


    thanx for the immediate response.

    the proportion that is given here – what would be the size of the cake with this proportion

    warm regards

    1. Suanne

      Hi deepa, the recipe is for a 8-inch round or square cake.

  12. deepa


    tried making the cake today. must say it came out very very well and soft and moist just as you said it would. will be asking hubby to cut it at midnight coz its his bday tomm. thanks for enabling me to make such a wonderful cake with the least hassle. have poured chocolate ganache over it. it looks yummy.

    thanks once again

    warm regards

  13. deepa


    im falling short of words to express my gratitude to you. what a lovely cake!!!!!!! hubby says it will give the store made one’s a run for their money. super moist and tasty. thanks once again for such a lovely recipe.

    warm regards

  14. deepa

    Hi sussane

    to start with let me tell you that this chocolate cake of yours is a superhit with my guests till date

    i have a question – suppose i want to make lemon cake or coconut cake, could i use the same measurements and substitute dessicated coconut instead of cocoa powder for the coconut cake and add lemon juice, colouring and lemon rind for the lemon cake?

    alternately do you have a recipe for eggless lemon cake and eggless chocolate cake?

    please do let me know

    warm regards

  15. deepa

    hi susanne

    thanks a lot for the prompt reply. is there any recipe for eggless coconut cake too. if so could you please share it with me ?

    what kind of low fat lemon glaze do you recommend ?

    what could be the glaze or icing for the coconut cake?

    warm regards

  16. Hepi

    Hi Suanne,

    What is the purpose of using the vinegar? Can we skip the Vinegar on this recipe? Many thanks!

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