When I first became a vegetarian and during my stint as a vegan, I had a hard time making a good cake. My egg-free cakes always ended up dense, more like the consistency of bad brownies. Then, one year on my birthday, my friend Liz made for this delicious, airy, vegan chocolate cake. This recipe is super simple and easy to clean up. In fact, the whole thing is mixed right in the baking pan! You may balk when you see that this cake recipe includes vinegar, but I think the vinegar reacts with the baking soda to make the cake rise up and be light without the presence of eggs. Of course, organically grown ingredients are a must!
Vegan Chocolate Cake
Preheat oven to 350 degrees. Grease and flour an 8-inch square pan. Combine in the pan (not a separate bowl):
1 1/2 cups unbleached white flour
1 cup Sucanat or brown sugar
1/4 cup sifted unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Shake the pan to level the ingredients. Using the back of a spoon, make three holes in the dry ingredients. Pour in one hole:
1/3 cup vegetable oil
Pour in another hole:
1 Tablespoon white vinegar
Pour in the last hole:
2 teaspoons vanilla
Pour over the entire pan:
1 cup soymilk
Mix the batter with a fork until well blended. Bake for 30 minutes or until a toothpick/knife comes out clean. Let cool at least 15 minutes before sprinkling with powdered sugar, or let cool completely before frosting. If you want to make a larger cake, double the recipe for a 9 x 13 inch pan and adjust the time accordingly.
This vegan chocolate cake has become a birthday tradition around our home. I have successfully made it in round pans and built a more traditional shaped cake. My favorite frosting is made with cream cheese and raspberries, which blows the vegan qualities of the cake. Enjoy this quick and easy recipe!
Image courtesy of hfb.