While cake is a far cry from being a health food, there are ways that it can be upgraded for use on those special occasions.
Be sure to be mindful that this recipe is for a single layer so if you’re going for the birthday cake, you need to double it.
I will say, this is a phenomenal, moist, perfectly chocolaty cake. My mother-in-law used to make what Dad referred to as her “world famous chocolate cake.” Recipe was totally different. First time he sat down to eat this cake, he didn’t know which of us made the cake. He couldn’t tell the difference. Now, coming from this guy, that speaks volumes!
Let me tell you – this is the best chocolate cake, vegan or not, I have ever put in my mouth.
1 ¼ cup Organic Unbleached All-Purpose Flour
1 cup Organic Evaporated Cane Sugar
⅓ cup Unsweetened Cocoa Powder (scooped/gently packed)
1 tsp Baking Soda
1 cup Warm Water
1 tsp Vanilla Extract (optional)
⅓ cup Coconut Oil, liquefied
1 tsp Apple Cider Vinegar
Preheat oven to 350°F.
Mix all ingredients until smooth and pour into an oiled cake pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean.
Allow to cool prior to trying to remove it from the pan. This cake is very moist so it won’t tolerate much in the way of aggressive handling.