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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This Cake is really good! When I tried it I said to myself: am i sure there were no eggs in here?!!! Ingredients:
1 1/2 cups organic, unbleached flour, sifted(regular flour works) |
3 tablespoons organic cocoa powder, sifted(regular cocoa works) |
1 tsp baking powder |
1/2 tsp baking soda |
3/4 cup evaporated cane juice (organic sugar) (regular sugar works ) |
1/4 tsp salt |
5 t canola oil (may substitute safflower oil) |
2 tsp raspberry vinegar *optional |
1 tsp vanilla extract or 1/2 tsp almond extract |
1 1/4 cup vanilla soy milk (if batter seems too thick, add more) |
Directions:
1. Preheat oven to 350 F
2. Place flour, cocoa, baking powder and soda, sugar and salt in a medium size mixing bowl. Whisk to combine.
3. Pour the soy milk, oil, vinegar, and vanilla into the flour mixture.
4. Whisk the wet and dry ingredients together until smooth, then pour into a 9 x 9 inch baking pan. (Spray cake pan with nonstick cooking spray before pouring in cake batter.)
5. Bake at 350 F for about 25 - 30 minutes; test with a toothpick. It is done when toothpick comes out clean. Cool on a cooling rack, then remove from pan. I find that cakes easily slip out of glass baking dishes once they have thoroughly cooled.
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