This is such an easy, great tasting recipe that takes no time at all to prepare. It has the perfect texture, and it’s moist and delicious. This is a perfect vegan chocolate cake to serve to the vegan skeptics, that think if it’s a vegan dessert, it won’t taste like the “regular version”. No one would know that they were eating a vegan cake unless you told them!
The batter can be made into cupcakes, a layer cake, or a bundt cake.
Yield: 16 cupcakes, or one 9-inch layer, or bundt cake
3 cups whole wheat pastry flour, or unbleached all-purpose flour
1-1/2 cups Florida Crystals, or granulated sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3 teaspoons vanilla extract
2/3 cup canola, or coconut oil
2 tablespoons white distilled vinegar
2 cups cold water
1 recipe Vegan frosting (link will be added here soon)
Preheat the oven to 350 degrees. Lightly oil a bundt pan, 9-inch springform pan, or muffin tins.
Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of the dry ingredients and add the vanilla, oil, vinegar, and water. Mix just until batter is combined. Do not over-mix. Pour into your prepared pan, and bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. If making cupcakes, check for doneness after 15 minutes.
Cool on a wire rack. Run a knife around the inside of the pan to remove the cake. Cool completely before frosting. Enjoy!
Recipe and photo by Michelle