Vegan Chocolate Cake

Adapted from the Moosewood Restaurant

Equipment
9-inch round cake pan
Sauce pan and stainless steel bowl OR microwave-safe dish

Cake
1 ½ cups unbleached white flour
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup sugar
½ cup organic canola oil
1 cup brewed coffee, cooled
2 tsp vanilla extract
2 Tbsp apple cider vinegar
Cooking spray or extra canola oil

Chocolate Glaze
6 oz semi-sweet chocolate (Check the label on the package to make sure you’re getting a truly vegan product. Some semi-sweet chocolate contains milk solids.)
1/2 cup chocolate soy milk or vanilla rice milk

Instructions
Preheat the oven to 375º. Spray the cake pan with cooking spray or wipe the inside liberally with oil.
Sift together the flour, cocoa, soda, salt, and sugar into a large mixing bowl and stir until thoroughly combined. In a large measuring cup, measure and mix together the oil, coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk.

When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter, then quickly pour into the cake pan and place in the oven.

Bake for 25 to 30 minutes and set aside to cool for 15-20 minutes. Turn the cake onto a wire cooling rack and set out to cool another 30 minutes before topping with glaze.

To make the glaze, melt the chocolate in a double boiler, microwave oven. Stir the soy or rice milk into the melted chocolate until smooth. Pour the glaze over the cooled cake and smooth the top with a spoon.
Refrigerate the glazed cake for at least 30 minutes before serving.

Published by Sarah Scully

Sarah is the owner/operator of Vermont Natural Sheepskins. She is an avid knitter and knitwear designer. She also enjoys cooking and gardening.