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As diverse as it is
delicious, the chocolate cake has spawned literally hundreds of
variations over the years. For our interests, the vegan chocolate cake
fulfills every expectation we have for this classic confection, and does
so without reliance on animal based products. And, while there are many
approaches to baking a vegan chocolate cake, the main variation is the
substitution of vinegar (or vinegar extract) in the place of eggs. Here
is one recipe we love, which will give you a totally vegan two-layer
cake in less than an hour. Be sure to find the right vegan chocolate
icing (or vanilla? be creative!), and don't hesitate to make your own
variations. More cocoa powder, perhaps? Substitute a bit of soy milk in
the place of water? Go for it! Baking, after all, is about personal
taste. And if there's one thing we vegans know, it's that sometimes
maintaining our lifestyle requires adaptation. Come up with something
good? We'd love to hear from you!
Ingredients
* 3 cups flour
* 2 cups sugar
* 6 tablespoons cocoa
* 2 teaspoons baking soda
* 1 teaspoon salt
* 3/4 cup vegetable oil
* 2 tablespoon vinegar (tasteless)
* 2 teaspoon vanilla
* 2 cup cold water
Directions
Mix the dry ingredients in a large bowl. Add the wet ingredients. Stir
briskly until smooth and consistent. Bake two greased, floured pans at
350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or
8-inch round cake, or one small sheet cake. When cool, frost it (vegan
icing, of course!), and layer. Voila. Enjoy.
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