Dairy Free Chocolate Cake (Vegan)

This is a rich, moist and dense cake that is sure to satisfy everyone's sweet tooth, regardless of dietary restrictions.  If serving to a non-vegan crowd, accompany with a scoop of good quality vanilla ice cream, frozen custard or frozen yogurt.  

Dairy Free Chocolate Cake (Vegan)

1 ½ cups flour

1 cup + 2 tbsp. sugar

6 tbsp. unsweetened nonalkalinized cocoa

1 tsp. baking soda

1/8 tsp. salt

1 cup cold water

¼ cup vegetable oil (or other neutrally flavored oil)

1 tbsp. white vinegar

2 tsp. vanilla

Preheat the oven to 350 degrees.  Grease and flour one 8 x 8” pan or line the bottom with wax or parchment papers.

Sift the dry ingredients into a large bowl.  Combine the wet ingredients except for the vinegar in another bowl, then add to the dry ingredients.

Stir until smooth.  Add the vinegar and stir a few times - just until blended.  Immediately scrape the batter into the pan and spread evenly.

Bake until a toothpick inserted into the center comes out clean, 25 – 30 minutes.  Slide a slim knife around the cake to detach it from the pan.  Invert the cake and peel off the paper liner, if using.  Let cool right side up on the rack.  Serve plain, dusted with confectioner’s sugar or frost with a cookie icing flavored with rum, brandy or coffee liqueur. 

Alternatively, you can leave the cake in the pan to cool, then slice and serve as desired.

Serves 8