the best and EASIEST vegan chocolate cake ever

I decided to start my first recipe post off with a bang.  This cake was my first venture into the surprisingly vast world of vegan baking, and it’s still the one I turn to the most because the ingredients are things I pretty much always have on hand, and if you bake then you likely do too.

THIS CAKE IS…
    ...literally one of the most simple things you will ever bake
    …delicious
    …vegan
    … healthier than many other cakes because it doesn’t contain butter or eggs
… more natural than some vegan recipes, because it doesn’t call for artificial substitutes for eggs/butter

This doesn’t take many more skills than a box mix cake does, except it’s made from scratch!  Simple, light in texture but rich in flavor, and the best part is no one will ever guess it’s vegan.

VEGAN CHOCOLATE CAKE:

Pan: 8 inch round or square cake pan

Ingredients:
1.5 cups unbleached white flour  (King Arthur is a good brand.  I have also substituted the same amount of whole wheat flour and it still works fine and doesn’t taste any different!)
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar (I ALWAYS use Sugar in the Raw, and recommend that you do too.  Turbinado sugar is closer to what sugar actually is – the white stuff is far too processed and refined, and I’ve always used turbinado and have had no problems.)
1/2 cup vegetable oil
1 cup cold water or chilled brewed coffee (good either way, but the flavor is richer if you go the coffee route)
2 tsp pure organic vanilla extract
2 tbsp cider vinegar

Directions:

1) Preheat oven to 375. Oil the baking pan.

2) In a medium bowl, sift together the flour, cocoa, baking soda, salt, and sugar.

3) In another bowl, combine the oil, water or coffee, and vanilla.

4) Pour liquid ingredients into dry ingredients bowl and mix until well-blended and smooth.

5) Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Without wasting any time, pour the batter into the prepared baking pan.

6) Bake for 25 to 30 minutes.

Also, as you’ve probably noticed, I’m a science person.  Saying 1.5 or even 1.25 is much cleaner than saying 1 1/2, and that convention will likely hold true for everything I post.
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