Over the years, I’ve baked many cakes for many occasions. Since almost everybody likes chocolate, this quick and easy vegan cake is great. The batter can be mixed in a bowl, or directly in a greased baking pan. It consistently turns out moist, chocolatey and with a light airy texture.
Generally I customize the frosting, depending on the occasion. I’ve made this cake for baby showers, birthdays, halloween, Christmas parties, and just because …
It always disappears quickly!
Here is the recipe:
- 1 1/2 cups white flour
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon of ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar ( I used white )
- 1/2 cup of quality vegetable oil
- 1 cup cold water or black coffee
- 1 tablespoon almond extract
- 2 tablespoons apple cider vinegar
Preheat the oven to 375°.
Lightly grease a 9″ round or 8″ square cake pan with cooking spray.
In a bowl thoroughly combine all the DRY ingredients.
In a glass measuring cup mix the oil, water OR coffee and the almond extract.
Add the liquid mixture to the dry ingredients and combine well with a whisk.
When smooth, add the apple cider vinegar and quickly blend into the batter.
It will look swirled since the vinegar and baking soda react.
Put batter into the baking pan and bake for 20 to 30 minutes or until a toothpick comes out clean from the center.
Cool in the pan for about 10 minutes, then turn the cake out onto a rack.
Once it has completely cooled, it can be frosted or glazed to your liking, sprinkled with a dusting of powdered sugar or eaten plain.
You can also double the recipe and make a layer cake with preserves in-between the layers and frosted with a ganache.