Best Ever Chocolate Cake – it’s vegan
The best chocolate cake ever – and it’s vegan.
Just ask Cindy Knudsen, president of the local Pawsitive Outreach Spay/Neuter Alliance and member of Inland Northwest Vegans, or InVeg.
She found a similar recipe online by searching for “Best Vegan Chocolate Cake” and adapted it, using less sugar and, for richer, fuller flavor, coconut oil instead of vegetable oil – and, she said, “improving” it.
“Nobody has ever said it needed more sugar,” she said. “And I think the coconut oil really adds a whole new level of flavor and complexity.”
Best Vegan Chocolate Cake
Adapted by Cindy Knudsen of Spokane
2 1/2 cups unbleached white flour
1 cup organic sugar
1 teaspoon salt
2 teaspoon baking soda
2/3 cup unsweetened dark cocoa powder
2 cups warm water
2/3 cup coconut oil, melted
2 teaspoons pure vanilla extract
2 teaspoons white or apple cider vinegar
Grease a 9-by-13-inch, 3-quart baking dish or 2 standard cake pans.
In a large mixing bowl, stir together flour, sugar, salt, baking soda and cocoa powder.
In a separate bowl, combine water, melted coconut oil, vanilla extract and vinegar.
Stir liquid ingredients together and pour into dry ingredients.
Mix well, either by hand or using a mixer.
The batter will be fairly thin; resist the urge to add more flour. Pour into prepared pan(s).
Bake in preheated 350-degree oven until a toothpick comes out clean, about 30 minutes for 2 small pans or 45-55 min for 1 large pan.
Cool 10 minutes, and top with warm glaze (see recipe below).
Chocolate Glaze
Adapted by Cindy Knudsen of Spokane
3/4 cup organic sugar
1/3 cup coconut oil
3 tablespoons unsweetened dark cocoa powder
3 tablespoons soy milk
1 tablespoon pure vanilla extract
Combine all ingredients but vanilla in pot and cook on stove top until melted.
Remove from heat, add vanilla and spread warm glaze on warm cake.