Although I am totally in favor of limiting one’s sugar and fat intake, I really believe that a basic chocolate cake recipe should be in everyone’s recipe box and is essential for important (and not so important) occasions!! It is amazing how vegan recipes often show up in the most unlikely places. My brother found this recipe on the website of Penzey’s Spices and he thoughtfully e-mailed it to me. Thank you, Matt! Today, I decided to give it a try and I’m glad I did!! The cake was really great, as well as really vegan!!
VEGAN CHOCOLATE CAKE
3 cups flour (I used unbleached all-purpose flour)
2 cups sugar (I used the Rapunzel brand pure organic whole cane sugar)
2 tsp. salt
2 tsp. baking soda
6 tablespoons Cocoa Powder (I used the Rapunzel brand organic Cocoa Powder)
2/3 cup canola oil
2 tablespoons vinegar (I used raw apple cider vinegar)
2 tsp. Pure Vanilla Extract
2 cups water
For the icing:
4 tablespoons oil
4 tablespoons water
6 tablespoons sifted Cocoa Powder
2 cups sifted powdered sugar
Preheat oven to 350 degrees. Grease and flour a 9 x13 pan. In a mixing bowl, sift together the flour, sugar, salt, baking soda and cocoa. In a second bowl, combine the oil, vinegar, vanilla and water. Gradually add the dry ingredients to the wet and mix well. Pour into the pan and bake at 350 degrees until the cake is firm in the center and begins to pull away from pan, about 35-40 minutes.
For the icing:
Using a double boiler or a metal bowl placed over a pot of boiling water, heat the water and oil to boiling (it will not come to a rolling boil, but bubbles will appear). You may also use a heavy-bottomed, medium saucepan, in which the mixture will come to a rolling boil. Remove from heat. Blend in the cocoa and sugar. Beat until smooth. Pour over the cake, spreading the icing to the edges, and let it cool. The frosting may stick to the knife when cutting the cake, so dip the knife in warm water and wipe clean after each cut.