Vegan Chocolate-Mocha Cake

This chocolate-mocha cake is a twist on the popular cake originated during WW II, known as "wacky cake". It is completely vegan: no eggs, butter, milk, cream, yogurt, or any other animal products and extremely moist, dark and delicious! It is also exceptionally mess-free: everything is mixed in the baking dish in which it is baked, not even a mixing bowl is required. I call this efficient!

Ingredients:
1 1/2 cups all-purpose flour
1 cup white sugar
4 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
2 tsp cider vinegar
6 tbsp vegetable oil
1 cup brewed coffee, room temperature

Directions:

Preheat oven to 350 degrees F.

Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three wells in the dry mix- one larger one and two smaller ones. Into one of the small holes pour the vanilla, into the other one- the vinegar, and into the larger one- the oil. Pour coffee over all, and stir with fork until uniformly moist.

Bake on middle rack of oven at 350 degrees F for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out dry. Frost with your favorite icing (I didn't even do that- it was delicious all on its own!).

Recipe adapted from: wacky cake