MOIST CHOCOLATE CAKE!

Hey folks!

Happy Saturday!  This weekend we are going to be kickin' it Veggin' old school style, meaning I'm gonna hit you with sweet and savory recipes like when I was doing my themes last year!  So, let's get into Sweet Tooth Saturday and a recipe for the classic chocolate cake!  I've made chocolate cake or cupcakes quite a few times and this recipe sounds very similar to the one I use, so I thought it was a great choice to share! Posted by Olena at vegweb, you can serve this naked (without icing) or all dressed up (with a vegan icing recipe of your choice).  Now let's check it out!


SUPER MOIST CHOCOLATE CAKE

INGREDIENTS (use vegan versions):

1 1/2 cups all-purpose flour (can substitute with whole wheat flour)

1 cup white or brown sugar

3 tablespoons sifted good quality cocoa

1 teaspoon baking soda

1/2 teaspoon salt, optional

5 tablespoons canola oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

1 cup cold water


DIRECTIONS:

Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.

Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren't any more lumps and pour into an ungreased 9x9 baking pan, 2 inches deep.

Bake for about 30 minutes, test with a fork.
Makes: 1 - 9" x 9" cake, Preparation time: 15 minutes, Cooking time: 30 minutes

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