As I’ve mentioned before, my daughter’s pretty allergic to eggs. And as you’ve probably figured out by now, I’m pretty obsessed with dessert. This combination doesn’t usually mesh well, which typically leaves me really depressed and her really hungry. I found a recipe for vegan chocolate cake in an old issue of All Recipes magazine and have made it a few times so far – while I wish it would taste richer (though I HAVE heard that you can add chocolate chips, which should totally help), the people who eat it don’t seem to have any problems, likely because their choices are pretty limited when it comes to decent-tasting food.
VEGAN CHOCOLATE CAKE INGREDIENTS:
- 1.5 cups flour (you can use rice flour if you prefer)
- 1 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt (I leave this out, but maybe that’s my problem)
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1 tsp white vinegar (weird, I know)
- 1 cup water
VEGAN CHOCOLATE CAKE INSTRUCTIONS:
- Preheat oven to 350 degrees; lightly grease an 8″-9″ round cake pan and line with wax paper (we used oil).
- Whisk flour, sugar, cocoa, baking soda and salt in a large bowl.
- Add oil, vanilla, vinegar and water to this mixture and stir until smooth.
- Pour into pan and bake until toothpick inserted in the center comes out clean, 25-35 min.
- Remove from oven and let cool for 15 min before using a knife to detach cake and flip upside down.
While this would defeat the point of it being vegan, feel free to also add some whipped cream – or, better yet, vanilla ice cream – to the top.