Thursday, 31 January 2013

Vegan Chocolate Cake

     Its chocolate cake! need I say more? Well, Grandma passed this recipe down to us. Apparently, this is an old war time recipe, frequently used for its lack of expensive and perishable goods, such as butter, milk and eggs. Who needs animal products anyway? ("Not I!" said the vegan!) 



This recipe is very simple and very chocolaty. Delicious with Vegan butter cream, this recipe makes excellent birthday cakes or even cupcakes. 

Please note how the majority of the cake was
eaten before we could take the picture :)
Shown here with a chocolate frosting
(melted chocolate with a bit of margarine,
soy milk and sugar)

Serves: 6-10 (or 20-24 cupcakes)
Time: 5 minutes prep, cook for 40-45 minutes (or 20 minutes for cupcakes)

Ingredients


  • 2 1/4 cups flour
  • 1/2 cup cocoa
  • 1 2/3 cup white sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup light vegetable oil
  • 1 1/2 cups warm water
  • 2 tsp vanilla
  • 1 1/2 tsp white vinegar



Preparations


  1. Preheat oven to 350°F.
  2. Grease bunt pan or muffin pan with oil or margarine, or use muffin cups.
  3. Mix dry ingredients in a large bowl. Combine wet ingredients in a separate container.
  4. Add wet ingredients to dry bowl and mix well.
  5. Pour into pan. (if using a muffin pan, fill each compartment 3/4 of the way.)
  6. Place in preheated oven and bake cake for 40-45 minutes, or cupcakes for about 20 minutes.
  7. When you can smell the cake, its normally done. 
  8. Remove from oven and test with a tooth pick or chopstick.
  9. Let cool slightly before removing completely from pan to let cool entirely.
  10. If icing the cake, the cake must be at room temperature.


Kinda wishing I had some cake left now...