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Vegan: Busy-Day Chocolate Cake

Source of Recipe

From "Mad Hungry: Feeding Men and Boys" by Lucinda Quinn


Recipe Introduction

"This recipe dates back to the 1960s and features minimal cleanup—the ingredients get blended in the very pan that goes into the oven. It was the first cake I ever attempted to bake, and I frequently ate and enjoyed it as a child. I'd recommend it to novice bakers and to anyone pressed for time. I suggest using safflower oil, though the recipe specifically calls for Wesson oil. (Perhaps this originated in a Wesson oil cooking pamphlet.) Cool and frost with your favorite icing (my aunt Gina always used the buttercream recipe on the back of the box of confectioners' sugar). Also, this cake is vegan, too—no eggs, butter, or milk!"

List of Ingredients

â—¦ 1 ½ cups all-purpose flour
â—¦ 1 cup sugar
â—¦ 3 tablespoons unsweetened cocoa powder
â—¦ 1 teaspoon baking soda
â—¦ ½ teaspoon coarse salt
â—¦ 6 tablespoons safflower oil or vegetable oil
â—¦ 1 teaspoon pure vanilla extract
â—¦ 1 tablespoon white vinegar
â—¦ 1 cup cold water


Recipe

Preheat the oven to 350° F.

In an 8-inch square cake pan, whisk together the flour, sugar, cocoa, baking soda, and salt. Make a well in the center of the mixture.

Into the well, add the oil, vanilla, vinegar, and cold water. Whisk until well combined. Bake for 35 to 40 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack before frosting.

Makes one 8-inch square cake