Monday, January 13, 2014

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!


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


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

No comments:

Post a Comment

Print recipe

Related Posts Plugin for WordPress, Blogger...