An absolutely simple chocolate cake. Vegan doesn’t have to mean missing out–this is a rich chocolate cake with an airy, tender crumb–the perfect thing to whip up for a low-key or last-minute birthday, or an after school treat. Less sugar and vegan ingredients mean you can have a second slice.
Vegan Chocolate Cake (adapted from The Joy of Cooking)
makes one 9” cake round
1 1/2 cups all-purpose flour
6 tablespoons cocoa (non-alkalized–otherwise the cake won’t rise)
3/4 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt
1 cup cold water
1 tablespoon white vinegar
2 tablespoons vanilla extract
1/4 cup oil (I use coconut or just a neutral oil like canola)
Preheat oven to 350 degrees. Grease a cake pan and dust with cocoa powder (as opposed to flour).
In a large mixing bowl, combine the four, cocoa, sugar, baking soda and salt. In another mixing bowl, combine the water, vinegar, vanilla and oil. Fold the wet ingredients in the dry, and stir just until combined. Pour batter into cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 20 minutes and then turn onto a cake plate to cool completely. Serve with a sprinkle of powdered sugar, or a’ la made.