Vegan Chocolate Cake

I should call this Ridiculously Easy Vegan Chocolate Cake. That you don't need much on hand to make. No milk? Eggs? Butter? No problem. It's a tasty, moist cake that will not disappoint! Even if you're not vegan. With all the holiday tasks to finish, sometimes you have to take care of yourself. That means that dinner last night was steamed veggies over brown rice. That also means beet carrot ginger juice. But it also means a little cake. And this is a nice way to indulge lightly.

I used a recipe from the Joy of Cooking called Dairy-Free Chocolate Cake, but I've also seen it on the internet in many places and variations.

Oven preheated to 375 degrees. Square 8" pan greased and ready to go.

1 1/2 cups flour

1 cup sugar

1/3 cup of cocoa powder

1 teaspoon of baking soda

1/2 teaspoon of salt

Mix together in a bowl. Add to the dry these mixed wet ingredients:

1 cup of water

1/4 cup of vegetable oil

1 tablespoon of white vinegar

2 teaspoons of vanilla

Bake for 30 minutes. Let cool in the pan for ten minutes, then removed from the pan to cool on a rack.

This cake gets that reddish tinge from the cocoa powder, where red velvet cake possibly originated from. The baking soda and the vinegar react to form this great squishy cake. You need the vinegar to activate the baking soda. You won't taste it!