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Vegan Chocolate Cake
I posted this in the comments on a friend's journal when she asked for vegan dessert recipes, and figured I'd repost it here:
I made a vegan chocolate cake a couple of days ago, which turned out really good. It's from the edition of the Joy of Cooking that's not the Joy - the one where the recipes are mostly all-new and contributed by chefs instead of being the old standards we know and love. (It's a perfectly good cookbook; it's just not the Joy.)
Dairy-Free Chocolate Cake (Vegan)
Preheat oven to 350° Grease and flour one 8x8" pan or line the bottom with wax or parchment paper.
Sift together into large bowl:
1 1/2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
6 tablespoons unsweetened nonalkalized cocoa*
1 teaspoon baking soda
1/8 teaspoon salt
Combine and add:
1 cup cold water
1/4 cup vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla
Stir until smooth. Scrape batter into pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.** Let cool in the pan on a rack for 10 minutes. Slide a slim knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner, if using. Let cool right side up on the rack. Serve plain, dusted with powdered sugar or frost with Quick Cookie Icing flavored with rum, brandy, or coffee liqueur.
Anyway, it's wonderful with ice cream if you're eating it with non-vegan friends, and wonderful by itself with just the powdered sugar if you're eating it with vegan friends. The powdered sugar disappears into the cake by the next day, which will give you a start and make you wonder if you put the cake into storage upside-down accidentally.
* I used what we had, which was Hershey's Special Dark cocoa/ground chocolate. Tastes just fine.
** It took closer to 35-40, but I was also kludging together an 8x8" pan out of a 9x13" pan, heavy duty aluminum foil, and a 9x5" wide loaf pan, as I discovered we had no 8x8" pans at the wrong moment. So I'm not entirely sure what the final size was. It still turned out wonderfully, despite that.
I made a vegan chocolate cake a couple of days ago, which turned out really good. It's from the edition of the Joy of Cooking that's not the Joy - the one where the recipes are mostly all-new and contributed by chefs instead of being the old standards we know and love. (It's a perfectly good cookbook; it's just not the Joy.)
Dairy-Free Chocolate Cake (Vegan)
Preheat oven to 350° Grease and flour one 8x8" pan or line the bottom with wax or parchment paper.
Sift together into large bowl:
1 1/2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
6 tablespoons unsweetened nonalkalized cocoa*
1 teaspoon baking soda
1/8 teaspoon salt
Combine and add:
1 cup cold water
1/4 cup vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla
Stir until smooth. Scrape batter into pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.** Let cool in the pan on a rack for 10 minutes. Slide a slim knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner, if using. Let cool right side up on the rack. Serve plain, dusted with powdered sugar or frost with Quick Cookie Icing flavored with rum, brandy, or coffee liqueur.
Anyway, it's wonderful with ice cream if you're eating it with non-vegan friends, and wonderful by itself with just the powdered sugar if you're eating it with vegan friends. The powdered sugar disappears into the cake by the next day, which will give you a start and make you wonder if you put the cake into storage upside-down accidentally.
* I used what we had, which was Hershey's Special Dark cocoa/ground chocolate. Tastes just fine.
** It took closer to 35-40, but I was also kludging together an 8x8" pan out of a 9x13" pan, heavy duty aluminum foil, and a 9x5" wide loaf pan, as I discovered we had no 8x8" pans at the wrong moment. So I'm not entirely sure what the final size was. It still turned out wonderfully, despite that.
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Uber delicious, and still my favorite chocolate cake in the world, though we generally frost ours with yummy, non-vegan, mocha or orange buttercream frosting. (Vegan baking is great. Vegan frosting, not so much.)