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!
I'm very happy about this, Julia. Chocolate cake always seems too difficult or too butter laden. I like this option and I like your relationship with Joy of Cooking. I'm thinking of giving this a go tonight. Thank you.ReplyDelete
I admit, I'm a Joy of Cooking Junkie. I love this cake. When I was living with a bunch of people, it was one of the only cakes that suited almost all of us. Totally yummy. I haven't had it in years, thanks for the reminder!ReplyDelete
Nothing wrong with rice and veggies.
Denise - Tell me what you think! I sometimes wonder if I'll just eat anything. Re: Joy, I sometimes worry I rely on it too much. I'm going to branch out with all the other billion cook books I have soon. What do you call cookbook monagamy?ReplyDelete
Emily - The book, and the cake, both rule! And so do rice and veggies. Oh, and that chai spice mix you made!
Mmmm...I'd like to try this using coconut oil. I always use CO when I make a pan of brownies :O) Thanks for another great recipe.ReplyDelete
Leesie - That sounds like a great and very tasty! idea.ReplyDelete
While I appreciate the idea of those vegans wanting to still eat their chocolate cake...I think eggs & butter are necessary and thankful for the farmers who raise them so I can use them in chocolate cake. :)ReplyDelete
Katie -You know, this cake probably was born out of regular thrifty folk wanting chocolate cake, not vegans. Deep in the heart of winter when the eggs aren't coming too often and the butter goes to more nourishing meals. Or just folk that didn't have the money for a rich buttery, eggy cake. I'm fascinated that you can make such a good cake with so little! You should try it; it's really amazing!ReplyDelete
It looks delicious, Jules. Because of you, I asked my mom for a copy of Joy of Cooking for Christmas. I could buy it for myself, but it's one of those things that felt right coming from a mom. Maybe because of the worn copy on her kitchen shelf.ReplyDelete
Shae - That's awesome! I think I got my mom's copy, then I stole a friend's copy that her mom gave her (she never used it, and I don't think she ever even noticed, though I feel badly every time I see the inscription to her. Gulp.) and now one from Steve. I think he just got tired of seeing the old one slowly fall apart.ReplyDelete
I made this last night and it was awesome. The leftovers are even better tasting today. This has been my favorite vegan cake from the Joy Of Cooking cookbook for years and years.... I substitute strongly brewed coffee for the water, add 1 tsp cinnamon, 1/4 tsp allspice, whole wheat pastry flour for the white flour, and coconut palm sugar for the white sugar. I sprinkled the top with 1/4 cup coarsely chopped 60% dark chocolate, then a light sprinkle of powdered sugar over the top of that when cool. Very nice, not too sweet, and a slightly more complex mix of flavors than straight cocoa!ReplyDelete
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In the oven and it smells delicious. It only took me 5 years. ;)ReplyDelete
Plant-based chocolates Awesome article, it was exceptionally helpful! I simply began in this and I'm becoming more acquainted with it better! Cheers, keep doing awesome!ReplyDelete