This is a SUPER moist chocolate vegan cake. This does make a small batch, and although it has 1 1/2 cups of sugar, the sweetness is so mild.
*Side note: don’t skip the almond extract! It really makes a difference.
Ingredients
- 1 ½ cup flour
- 1/3 cup cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 ½ cup sugar
- ½ cup vegetable oil
- 1 cup cold water
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 2 tsp. vinegar
Instructions
- Preheat oven to 375°F.
Spray a small baking pan (8×12) with vegetable spray or Baker’s Joy.
Combine dry ingredients directly in the pan. Mix all the wet ingredients
In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 minutes.
Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.
**Not sure where the "combine dry ingredients directly in the pan", came from... BUT, I add all dry ingredients to my mixing bowl, WITH the wet and mix well. Vinegar is DEFIANTLY the last step!**
This recipe also doesn't like to be doubled, tripled for smaller pans. Great for 1/2 or full sheets.