Sunday, May 25, 2008

Eggless Chocolate Cake

1 1/2 cups all purpose flour (can also use wholewheat flour)
3 tablespoons sifted cocoa powder (click here for definition of "sifted")
1 teaspoon baking soda
1 cup brown sugar
1/2 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup water

Mix the "dry" and "wet" ingredients separately in their own bowls, then mix the two together. The vinegar is what makes it moist. Fits a 9 by 9 inch baking pan, which you will not need pre-grease.

Bake at 350 degrees, takes about half an hour.

Option: Instead of 1 cup water I have been using 1 cup beet juice. Beets are actually excellent at enhancing the sweet flavor without having to add more sugar, I got the idea when I saw a pastry chef use it on the TV show Top Chef. You might need to bake it a little longer, I just check to see if it looks done. I also noticed that when I use wheat flour the cake doesn't have a wheat after-taste when I use beet juice.

I adapted this recipe from Olena's recipe on VegWeb.

Here is great video I found that shows how to make it:


3 comments:

Anonymous said...

I have used this recipe and recieved nothing but complements. I sent it to the temple where even the kids were raven about the great chocolate cake!

Sarah said...

Glad to hear it!

Anonymous said...

This is a fairly standard 50s chocolate snack cake that is simplicity itself and never fails to please. When I want to wow people, I bake two in 8" rounds, divide each in half and ice with a standard chocolate buttercream icing (which you can bump up a notch by combining cocoa powder with melted dark chocolate). Deelish!