I don’t usually make vegan cakes because I feel like they’ll be less rich or chocolate-y. But a vegan friend came over for lunch and I though I’d give this recipe a go. And I must say I was not disappointed. The cake was moist, chocolate-y and delicious.
What I most liked about this cake recipe was that it doesn’t contain any special (and expensive) ingredients or things that I would have to go out and buy, thus having to leave the house and change out of my pajamas, god forbid.
Moosewood vegan chocolate cake
1 1/2 cups flour
1/3 cup unsweetend cocoa powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla essence
2 Tbsp cider vinegar
Preheat oven to 190°C.
Grease a 20cm round cake tin and line the bottom with baking paper.
Sift the flour, cocoa, baking soda, sugar and salt into a bowl, set aside.
In another bowl whisk the oil, water and vanilla essence together.
Whisk the dry and wet ingredients together until smooth .
Once completely combined add the cider vinegar and mix just until evenly distributed.
Pour into cake tin and bake for 20-30 minutes.
Let cool on wire wrack.
I made banana ice cream to go with the cake, that recipe is coming in the next blog post.