Dairy Free Chocolate Cake (Vegan) II

This is a fast, easy and most importantly, tasty, chocolate cake recipe that is free of dairy products. What's interesting about this recipe is that you do not have to make it using all purpose flour. You can make it gluten-free by using rice flour. You can also add chocolate chips or nuts, if desired. This cake can be topped with a vegan frosting, but if you're being sneaky and serving this cake to a non-vegan group, you can top with a regular dairy-based frosting (they'll think they're getting a super decadent chocolate cake!). Consider topping with additional chopped nuts if you frost the cake. You can also leave it plain and just sprinkle with confectioner's sugar. This cake tastes better if you make it the day before.

Dairy Free Chocolate Cake (Vegan) II

1½ cups all purpose flour

1 cup white sugar

¼ cup cocoa powder

1 tsp. baking soda

½ tsp. kosher salt

1/3 cup canola oil

1 tsp. pure vanilla extract

1 tsp. distilled white vinegar

1 cup water

Preheat the oven to 350 degrees. Lightly grease a 9 x 5" loaf pan, or a 9" round cake pan. 

Sift together the dry ingredients in a large bowl. In a small bowl, whisk together the canola oil, vanilla extract and water. Stir the wet ingredients into the dry ingredients and mix just until the flour disappears. Add the vinegar, stir a few times to blend, then quickly pour the mixture into the pan.

Bake for 45 minutes if using a loaf pan, and between 30 - 35 minutes if using a round pan.

If using the loaf pan, place the pan on a cooling rack to sit for about 10 minutes before turning out on the rack to cool completely. If desired, frost the cake, or dust with confectioners' sugar.

Yields 10 - 12 slices (loaf pan), or 8 wedges (round pan)