Vegan Chocolate Cake
Why I Love This Recipe
(Adapted from The All New All Purpose Joy of Cooking, by Rombauer, Becker, and Becker)
Carol Alper
Ingredients You'll Need
1 1/2 cups flour
1 cup plus 2 tbsp. sugar
6 tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/8 tsp. salt
Dry ingredients:
1 cup cold water
1/4 cup vegetable oil
1 tbsp. vinegar (the original uses white, but I discovered that balsamic really bumps up the flavor)
1 tsp. vanilla
My go-to cake frosting:
6 tbsp. butter (or non-dairy product)
4 1/2 cups sifted powdered sugar
1/4 cup milk (or non-dairy version)
1 1/2 tsp. vanilla
You can add powdered cocoa or melted chocolate chips to make a chocolate version. You can also
substitute lemon juice for the milk, but maybe not on this cake.
Beat together until smooth. (You can increase the butter for a smoother, richer icing.)
Directions
Prepare the pan: Grease and flour 9x9 baking pan or use parchment paper. Or make a dozen cupcakes using cupcake papers. To make a layer cake, I double the recipe and use two round 9 inch cake pans.
Preheat oven to 350 degrees.
Sift together into a large bowl: flour, sugar, cocoa, baking soda, and salt. Combine and then add to dry ingredients
Stir until smooth. Or use an electric mixer. Pour into prepared pans and bake for 25-30 minutes or until a tooth pick comes out clean. Cool on rack for 10 minutes and then invert onto cake plate. Or serve straight from the pan.
Serve plain or with sifted powdered sugar. Good with whipped cream or ice cream (or use vegan options). Or frost with your favorite frosting.
