Source: Niece cir. 2012
Delicious and Vegan!
This vegan cake is a stunner. It’s truly, one of the most pleasing cakes to bake. Why? Because it always turns out. In addition, did I mention that it’s amazingly moist, light and delicious! Even though this recipe calls for oil, I’m still putting it on my top 10 list. Traditionally, I don’t like cakes with oil, but when you’re making a vegan cake, you don’t have another option. I have another chocolate cake on this site, called the cacao beet cake. It’s a vegetarian cake, and also quite delicious. If I had to decide between the two recipes, I’m going to go with this one. It has the duplicity of either being a cake, or a brownie, it has nuts and I like that in a chocolate brownie. Plus, hey…it’s vegan! It’s not to often where I’m pleased by a vegan recipe. I know you’ll agree, you’ll be pleased with this bake.
My niece loves to cook, bake and create in the kitchen. The creative, young, new vegetarian that she is, found this delightful recipe and catered it to her needs. The result is this nearly perfect recipe for a simple chocolate cake. This cake is great to take along on picnics or to smash between a ball of ice cream. Call them brownies? Call it cake…well, I call it delicious.
Vegan chocolate cake
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp balsamic vinegar
- 1 cup water
- powder sugar to sprinkle
- walnuts optional
- Preheat oven to 175*C. Lightly grease a 9×5” square pan. Sift together flour, baking soda and salt.
- Add sugar, oil, vanilla, vinegar and water. Mix together until smooth.
- Combine dry with wet, adding your cacao powder and mixing until well combined.
- Remove from oven and allow to cool.
- Sprinkle with Powder Sugar, and serve.