Magic Chocolate Cake

What’s magic about this cake? It contains no eggs, no dairy, and it’s super easy to make. Another gem from Jennifer Raymond’s The Peaceful Palate, this recipe never fails. It’s decadent, moist, and dangerously delicious. Makes one 9-inch cake or 8 cupcakes. I have found that doubling the recipe (for both the cake and the frosting) is perfect for a two-layer cake.

1-1/2 cups unbleached flour

3/4 cup sugar or other sweetener

1/2 teaspoon salt

1 teaspoon baking soda

3 tablespoons cocoa powder

1 teaspoon vanilla

1/3 cup canola oil

1 tablespoon distilled white vinegar

1 cup cold water

Preheat the oven to 350 degrees. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Pour into a 9x9-inch baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.

Cool completely, then frost with Chocolate Cream Frosting (below).

Chocolate Cream Frosting

Makes enough for one 9-inch cake or 8 cupcakes

2 tablespoon non-dairy butter (Earth Balance is best), softened

1-1/3 cups powdered sugar

1/3 cup cocoa

1/2 teaspoon vanilla

2-4 tablespoons water

Cream the margarine in a small bowl then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.

From Jennifer Raymond’s The Peaceful Palate