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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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An excellent cake that is very moist and in its untampered state Vegan. But if you wish to make a layer cake out of it or turn it out of a pan you will need to add a couple of egg for integrity's sake :) As a layer cake I tend to dress it in an old fashioned way with jam or marmalade between the layers and boiled icing (usually Fanny Farmers Seven Minute Frosting). This is an odd little recipe that came from my mother-in-law's friend and supposedly came from a diabetic cookbook. I've tweaked it quite a bit since then. Sorry about the halves and quarters but they come from adjusting to fit two 8' rounds. Note: reduce water by two tablespoons when adding eggs. Ingredients:
3/4 cup cocoa |
1 cup sugar |
2 1/4 cups pastry flour (can use all-purpose in a pich but will be heavier) |
1 1/2 teaspoons salt |
1 1/2 teaspoons baking soda (do not use baking powder) |
3/4 cup sunflower oil |
1 1/2 cups cold water (or cold coffee) |
2 eggs (optional) |
2 teaspoons vanilla |
4 tablespoons vinegar, white |
Directions:
1. Oil and flour two 8 layer cake pans (if including the eggs) or one 8 x10 . Preheat oven to 350°F.
2. Shift together the first 5 ingredients in to a mixing bowl.
3. If using eggs beat together until evenly yellow and reduce water by 2 tablespoons Beat together with water and vanilla. Measure out oil and pour it and the water mixture together onto the flour. Beat until flour lumps are gone.
4. Pour vinegar all at once onto mixture and gently fold in evenly - do not beat. This part is best done by hand.
5. Pour into pans.
6. Bake at 350F for 10 minutes then reduce to 325F for 20 minutes.
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