Thursday, May 2, 2013

In the kitchen on Thursday: Awesome chocolate cake (and vegan too)

3 C. Flour
2 C. Sugar
1/2 C. unsweetened cocoa powder
2 tsp. Baking Soda
1 tsp. salt
2 C. hot water (not boiling)
3/4 C. Oil (Sunflower or Grape Seed)
2 Tbsp. White Vinegar
1 Tbsp. Instant coffee
1 Tbsp. Vanilla Extract.

Preheat oven to 350. Grease two 8" round cake pans. Mix together all dry ingredients. Stir together all wet ingredients and slowly mix into the dry ingredients. Pour into to cake pans and bake for 35-40 minutes. Cool for 15 minutes and then invert on to cooling rack to finish. Layer cake with icing. This recipe can be cut in half and done as one 8" round cake.

The cake was no longer vegan with the addition of vanilla ice cream and then I added strawberries. This made for an awesome and tasty cake for my great-uncle's 93rd birthday.

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