Image courtesy of Mr. Gojowy
This is a truly simple cake recipe (under 10 ingredients) that produces a really delicious chocolate cake, similar-tasting to the ones made with egg and dairy. It is modeled on the "Deep Chocolate Vegan Cake" recipe written up in Moosewood Restaurant Classics with a few adjustments to the ingredients. We love it (maybe a little too much). I am also refining a duplicate gluten-free recipe. Follow me here to get the notification of that recipe, and other vegan and gluten-free vegan recipes to come.
INGREDIENTS:
- 1 1/2 cups unbleached white flour
- 2/3 cup of Fair Trade cacao powder (or standard unsweetened cocoa)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup organic cane sugar
- 1/2 cup coconut oil, melted
- 1 cup cold water (or cold brewed coffee or coffee substitute)
- 2 teaspoons orange or vanilla flavor
- 2 tablepoons apple cider vinegar
METHOD:
- Preheat the oven to 375 F/190.56C.
- Line an 8" metal or glass baking pan-- round or square-- with parchment paper, or use a silicone pan.
- Sift the first five dry ingredients into a medium size bowl.
- Add and stir the oil, water and flavoring ( NOT THE ACV) in another smaller bowl
- Mix the wet ingredients into the dry ingredients until smooth and well-blended
- Add the vinegar and stir only briefly. You will see pale swirls that show how the vinegar is reacting with the baking soda.
- Pour the batter into the prepared pan and pop into the preheated oven
- Bake for 20 to 30 minutes, depending on how 'hot' your stove gets. (always a good idea to calibrate your oven temperature every so often to see if it is "true" or running either too hot or not hot enough)
- Cool it on a rack.
- Glaze and/or frost after it has cooled down.
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