When you need a vegan dessert this one is easy, moist and delicious. Jitney’s associate director, Awoye Timpo, is vegan, so the Backstage Baker baked this for her birthday.
It’s amazing. And super easy to make. In fact, I think I’ll go bake one now.
Easy Vegan Chocolate Cake
1 1/2 cups sifted flour
1 cup sugar
3 Tbsp unsweetened cocoa
1/2 tsp. salt
1 tsp baking soda
1/3 cup canola oil
1 Tbsp. vinegar
1 tsp. vanilla
1 cup cold water
1. Preheat oven to 350 degrees F.
2. Measure flour, sugar, cocoa, baking soda and salt into a sifter, sift twice. Sift all into and ungreased 9 inch square pan.
3. Make three holes in the mixture. Pour oil into one hole, vinegar in the second, vanilla in the third. Pour water over all. Mix with fork until smooth and blended. Bake at 350 for 30 minutes (no more).
This cake is so moist it doesn’t need frosting. Make like the Backstage Baker and top it with fresh raspberries tossed in powdered sugar and shave some chocolate on top. Mmmm, delicious!