Chocolate Suicide Cake Recipe

Name: Chocolate Suicide Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup safflower oil, plus some for pan; 2 cups whole wheat pastry flour; 1 1/2 cups raw sugar; 1 tablespoon cream of tartar; 2 teaspoons baking soda; 1/2 teaspoon fine sea salt; 3/4 cup semi-sweet chocolate chips; 1 1/4 cups vanilla soymilk; 3/4 cup unsweetened applesauce; 1/2 tablespoon pure vanilla extract; 4 ounces unsweetened chocolate, chopped; 1 tablespoon apple cider vinegar; 2 cups fudgy chocolate frosting

Servings: persons

3/4 cup safflower oil, plus some for pan
2 cups whole wheat pastry flour
1 1/2 cups raw sugar
1 tablespoon cream of tartar
2 teaspoons baking soda
1/2 teaspoon fine sea salt
3/4 cup semi-sweet chocolate chips
1 1/4 cups vanilla soymilk
3/4 cup unsweetened applesauce
1/2 tablespoon pure vanilla extract
4 ounces unsweetened chocolate, chopped
1 tablespoon apple cider vinegar
2 cups fudgy chocolate frosting

1
Preheat oven to 350. Oil a 13 x 9 inch baking pan, set aside.
2
In a large bowl, sift together the flour, sugar, cream of tartar, baking soda, and salt. Stir in the chocolate chips, set aside.
3
In a medium bowl, combine the oil, soy milk, applesauce, and vanilla, stirring until smooth, set aside.
4
In the top of a double boiler or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.
5
Add the oil mixture to the flour mixture, stirring until smooth. Add the melted chocolate, stirring until smooth. Stir in the vinegar.
6
Transfer the batter to the prepared pan and smooth the surface. Bake for 40-45 minutes until the cake springs back when lightly touched in the center and begins to pull away from the sides of the pan. Thoroughly cool on a cooling rack before frosting with Fudgy Chocolate Frosting.

2149

kcal

Calories

103

Fat

245

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup safflower oil, plus some for pan, 2 cups whole wheat pastry flour, 1 1/2 cups raw sugar, 1 tablespoon cream of tartar, and more.

Yes, Chocolate Suicide Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Suicide Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions