It seems like everyone has their own go-to recipe for chocolate cake and I'm no different. What does make mine a bit different is that my tried and true recipe is egg and dairy free and therefore vegan. That's right - not an egg, cup of milk, or stick of butter in the batter. Still, it's a moist, tender cake that's perfect with just about any glaze or frosting you can manage or just some sliced fruit served alongside. And before you shudder at such a monstrosity, this is what I'm talking about:
This dark chocolate-flavored cake has a rich, tender crumb and works well with all kinds of special occasions or by making an ordinary day into a special occasion. I've even been known to put my favorite liqueur into a spray bottle and gently spritz the sides of this cake with a little flavoring for serving when I know there will only be adults partaking. Try telling me that a dark chocolate cake with peppermint schnapps isn't better than any after-dinner mint!
This cake is always meant to give you a strong foundation. What you add to it for serving is up to you. Given the lovely dark color, that might be as simple as a light sprinkling of powdered sugar or as complex as a fancy frosting and a bouquet of edible flowers. It can be a dessert to impress fancy dinner guests or the kind of comfort food that your kids will dream about when they're grown. And what's best of all is that it can wear all of those hats at different times!
- 3 c. all-purpose flour
- 2 c. sugar
- 2 tsp. baking soda
- 2 tsp. salt
- 2/3 c. unsweetened cocoa powder
- 1 c. canola oil
- 2 c. water
- 2 tsp. vanilla extract
- 2 T. apple cider vinegar
In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, salt, and cocoa powder). Add the oil, water, extract, and vinegar to the dry ingredients and whisk until smooth.
Pour the batter into a bundt pan sprayed generously with nonstick cooking spray. Tap the pan gently on the countertop to release air bubbles.
Bake the cake for 50 to 60 minutes or a toothpick inserted in few places comes out clean. Let the cake cool for ten minutes in the pan. Invert the pan on a large serving plate and gently slide the warm cake onto the plate. Cool completely before serving.
- Yields: 10-12 servings
- Preparation Time: About an hour