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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I found this recipe in Diabetic Cooking mini recipe book and it was VEGAN! Wonderful all-purpose chocolate cake. The added coffee really intensifies the chocolate. Water can be used in place of the coffe for just a plain chocolate cake. Ingredients:
1 1/2 cups all-purpose flour, unbleached |
1 cup sugar |
1/3 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup strong coffee, cold |
1/2 cup canola oil |
2 teaspoons vanilla extract |
1 1/2 tablespoons cider vinegar |
Directions:
1. Preheat oven to 375*F.
2. Sift together the flour, sugar, cocoa, baking soda, and salt into an ungreased 8-inch square baking dish.
3. In a 2-cup measure, combine the coffee, oil, and vanilla.
4. Pour the liquid over the flour mixture and mix with a whisk or fork.
5. When the batter issmooth, add the vinegar and mix quickly until incorporated.
6. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
7. Cool in the pan on a rack.
8. When completely cool, dust with confectioner's sugar or spread with vegan frosting, if you like, cut into squares, and serve.
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