VEGAN CHOCOLATE CAKE

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If you are like my family, your home may be full of folks  & fun on New Year’s Day.  I love to host but try to keep the hard work to a minimum so I can enjoy the company (and not succumb to holiday burnout). This cake is easy to prepare, delicious,  and a safe bet for those among us with food intolerances (like me).

1-1/2 cups  flour (I use Bob’s Red Mill biscuit & baking mix)
1/3 cup  cocoa powder (I used Camino)
1 tsp baking soda
1/2 tsp sea salt
1 cup sugar
1/2 cup olive oil or other vegetable oil
1 tsp vanilla extract
1 cup cold water or coffee
2 tbsp apple cider vinegar or lemon juice

Grease an 8-inch or 9-inch round baking pan with butter or oil and dust with flour.

Sift flour, cocoa, baking soda, salt and sugar together in a large bowl.

Mix oil, water or coffee and vanilla, then pour into flour mixture.  Whisk until smooth. Stir in vinegar or lemon juice until evenly distributed.

Bake in preheated 375 F oven 25 to 30 minutes, or until cake springs back when lightly pressed in centre. Cool thoroughly in pan on wire rack.

Dust the top with cocoa or icing sugar if you like. Or make icing. I like to stew or reduce fruit to serve alongside, or just use berries.

 

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