Vintage Vegan Chocolate Cake

🧂 Ingredients

• 1½ c AP flour, sifted
• 1 c sugar
• ⅓ cup unsweetened cocoa powder, sifted
• 1 tsp baking soda
• ½ tsp salt
• ⅓ cup vegetable oil*

  *or favorite substitute
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 cup water, room temperature
• 1½ tbsp powdered sugar for dusting

  optional

Instructions

• 1 Preheat oven to 350°F and lightly grease or spray an 8 inch (or 9 inch) round
  cake pan. Adding parchment paper on the bottom helps, too.
• 2 In a large mixing bowl, whisk together the sugar, baking soda, and salt. Sift in
  the flour and cocoa powder and whisk to combine all dry ingredients. Set aside.
• 3 In a separate medium mixing bowl, combine oil, water, vanilla, and vinegar.
• 4 Add the wet ingredients to the dry ingredients, stirring to combine. Whisk all
  briefly, only until smooth and no lumps remain. Texture and consistency should
  be like pudding.
• 5 Pour cake mixture into prepared cake pan and bake for 25-30 minutes, or until
  cake springs back from touch and a toothpick inserted comes out clean.
• 6 Remove cake from oven and let cool in the pan for 15 minutes. Remove it from the
  pan and let cool on a cooling rack for an additional 30 minutes.
• 7 Frost with favorite topping or serve with powdered sugar and fresh fruit, if
  desired.
• 8 Cake will keep for 4 days covered at room-temperature. Powdered sugar will
  'disappear' after a couple hours, so you may want to touch up before serving
  leftovers. Like many cakes, this one has more moisture on day 2.

Nutrition Info