The surprise is that this chocolate cake is vegan.
This recipe takes the cake on vegan desserts. One would have no idea it is vegan unless told. It is everything a cake should be – moist, dense, and so chocolately! I doubled this recipe to that I would have a larger cake – just bump the baking time up to 40 minutes.
Mix the dry ingredients: flour, sugar, cocoa, baking soda, and salt directly in the pan. This is the added bonus – less to clean up!
Mix dry ingredients very well with a fork.
Mix warm water, vegetable oil, vanilla, and vinegar.
I am a fan of the pyrex measuring cup in lieu of a small mixing bowl. Easier to pour, easier to clean.
Mix dry and liquids. Use a spatula to find any hidden pockets of dry ingredients.
Chocolate Vegan Cake
1-1/4 c. flour
1 c. sugar
1/3 c. unsweetened cocoa powder
1 tsp baking soda
1 c. warm water
1 tsp vanilla
1/3 c. vegetable oil
1 tsp apple cider vinegar
1. Preheat oven to 350. In an 8×8 inch square pan, mix flour, sugar, cocoa, baking soda, and salt with fork. Mix very well.
2. Mix water, vanilla, oil, and vinegar in a small bowl. Add all at once to the dry ingredients. Mix well. Use a spatula to scrape sides and bottoms to ensure adequate mixing.
3. Bake 30 minutes or til knife comes out clean.
Let it cool completely before frosting. Sometimes I create a simple powdered sugar and almond milk glaze and sometimes I make a more complicated simmer on the stove glaze. However, this time, I used a simple store-bought frosting in caramel flavor. Check back tomorrow to see pics of the frosting and the eating of the cake.
Happy Superbowl Sunday!