Magic Chocolate Cake
This chocolate cake
might be the easiest cake in the world to make – and is the most versatile as
well. No eggs or dairy make it cholesterol- and cruelty-free, and it takes
about 5 minutes to prepare.
Makes one 9-inch
cake or 8 cupcakes
Double it for a
layer cake or a bundt cake
INGREDIENTS
1-1/2 cups
unbleached all-purpose flour
3/4 cup sugar
½ teaspoon salt
1 teaspoon baking
soda
¼ cup unsweetened cocoa
powder
1 teaspoon vanilla
½ teaspoon
peppermint extract (optional)
1/3 cup canola oil
1 tablespoon white
distilled vinegar
1 cup cold water
DIRECTIONS
- Preheat the oven to 350 degrees. Combine
the dry ingredients in a bowl until mixed thoroughly. No need to sift.
- Make a well in the center and add the
wet ingredients. Stir until well mixed.
- Pour into a 9x9-inch baking dish (or
cupcake or bundt 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 Frosting (below).
Creamy
Smooth Chocolate Frosting
Makes enough for one
9-inch cake or 8 cupcakes
INGREDIENTS
2-3 tablespoons
softened non-dairy butter/margarine (Earth Balance is the best!)
1-1/2 cups powdered
sugar, sifted
1/3 cup cocoa,
sifted
½ teaspoon vanilla
or ½ teaspoon peppermint extract
2-4 tablespoons
water or non-dairy milk
DIRECTIONS
Cream the margarine
in a small bowl then add the sugar, cocoa, vanilla, and enough water or
non-dairy milk to make a thick but spreadable frosting.
From Jennifer Raymond’s The Peaceful Palate, my absolute favorite cookbook
