 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
from the Joy of Vegan Baking Ingredients:
1 1/2 cups unbleached all-purpose flour |
3/4 cup granulated sugar |
1/2 teaspoon salt |
1 teaspoon baking soda |
1/4 cup unsweetened cocoa powder |
1 1/2 teaspoons vanilla extract |
1/3 cup canola oil |
1 tablespoon white distilled vinegar |
1 cup cold water |
Directions:
1. Preheat the oven to 350° F (180° C or gas mark 4). Lightly oil a Bundt pan, 9-inch (23 cm) springform pan, or muffin tins.
2. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of your dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean. If making cupcakes, check for doneness after 15 minutes.
3. Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Cool completely before frosting with Chocolate Frosting (see below) or with Buttercream Frosting (page 231). You may also dust with sifted confectioner's sugar and top with fresh raspberries.
|
|