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.