Mmm…Vegan Chocolate Cake
When I first became a vegetarian and during my stint as a vegan, I had a hard time making a good cake. My egg-free cakes always ended up dense, more like the consistency of bad brownies. Then, one year on my birthday, my friend Liz made for this delicious, airy, vegan chocolate cake. This recipe is super simple and easy to clean up. In fact, the whole thing is mixed right in the baking pan! You may balk when you see that this cake recipe includes vinegar, but I think the vinegar reacts with the baking soda to make the cake rise up and be light without the presence of eggs. Of course, organically grown ingredients are a must!
Vegan Chocolate Cake
Preheat oven to 350 degrees. Grease and flour an 8-inch square pan. Combine in the pan (not a separate bowl):
1 1/2 cups unbleached white flour
1 cup Sucanat or brown sugar
1/4 cup sifted unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
