Magic Chocolate Cake

What's magic about this cake? It contains no eggs, no dairy, and it's super easy to make. Another gem from Jennifer Raymonds 'The Peaceful Palate', this recipe never fails. It's decadent, moist, and dangerously delicious. I have found that doubling the recipe (for both the cake and the frosting) is perfect for a two-layer cake.

Ingredients

  • 1-1/2 cups unbleached flour
  • 3/4 cup sugar or other sweetener
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3 tbsp cocoa powder
  • 1 tsp vanilla
  • 1/3 cup canola oil
  • 1 tbsp distilled white vinegar
  • 1 cup cold water

    • Method

    Preheat the oven to 350 (175) degrees. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Pour into a 9x9-inch baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.

    Makes one 9-inch cake or 8 cupcakes

Chocolate Cream Frosting

This is enough if you have doubled the above recipe.

Ingredients

  • tbsp cashew butter
  • 1/3 cups sugar
  • 1/3 cup cocoa
  • 1/2 tsp vanilla
  • 2-4 tbsp water

Method

Cream the all the ingredients in a small bowl then add enough water to make a thick but spreadable frosting.