Vegan Chocolate Cake
this cake is so good you won't want to tell...
1- 10” cake-brush a 10" round cake pan with oil and line with parchment paper , preheat oven to 350 degrees.
Dry:
3 cups flour
2/3 cup unsweetened cocoa
2 cups sugar
2 teaspoon b soda
1 teaspoon salt
sift dry ingredients into a large bowl and then also whisk to ensure everything is well combined and lump-free BEFORE adding:
Wet: measure together,
2 cups cold water
1/2 cups olive oil
1 Tablespoon vanilla
2 Tablespoons white vinegar
mix wet in measuring cup, then pour into dry whisking very well until all lumps of flour (for some reason the olive oil is very important to a lump free cake...trust me on this one!) are absorbed and the batter is smooth, pour into prepared pan
bake at 325 dgrees for 30 min.
This cake is best with fresh berries and whipped cream, but then it wouldn't be vegan...perhaps a ganache made with milk-free chocolate and soymilk instead...yum!
No comments:
Post a Comment