The Recipe:

The "My Kids Freak Out Over This Kick Butt Vegan Chocolate Cake" Recipe


By:  Rachel  Goldberg  Abe's Enthusiast  June 26th, 2013

Ideally, there comes a time when we all have to face our limitations and address them. This happened to me several years ago when I realized, while I was a pretty rocking cook (if I don't say so myself), I was "dessert challenged." Don't get me wrong, I was an over-achiever at eating dessert just not at making dessert.

And then I met Heather — dear, wonderful, excellent dessert-maker, Heather. The best part about Heather is that her desserts are not only deee-lish-isss, but truly simple to make. Shamefully, I admit, when desserts are hard to make (no matter how good the finished products are), I'm not interested in dealing with them. The first recipe Heather introduced me to was her kick-butt vegan chocolate cake. My kids request this on a weekly basis and if Jon (my husband, the co-founder of Abe's Market) is around, well, let's just say we never have leftovers. 

With this recipe, you definitely want to preheat the oven and, now this is critical, wait to add the vinegar to the mix just before you put the cake in the oven. You'll thank me when your cake is nice and fluffy instead of sad and flat. Ready to make a kick-butt vegan chocolate cake?

Kick-Butt Vegan Chocolate Cake

Preheat oven to 360 degrees.

Ingredients

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup water (or cold coffee, if you roll that way)
  • 1/3 cup canola oil
  • 1 tsp vanilla
  • 1 T white vinegar

Instructions

  • Spray your 5x9 inch loaf pan.
  • Using a medium-sized bowl, mix the dry ingredients together, and pour in the water (or coffee), oil and vanilla. Mix well.
  • Wait until your oven beeps and is ready to accept your cake.
  • Then add the vinegar (this reacts with the baking soda, causing your cake to rise in the absence of eggs. If you add the vinegar before you are ready to put the cake into the oven, the cake will come out as a sad flat cake instead of a happy fluffy one.
  • Bake about 40-45 minutes until a toothpick comes out clean (I must admit, I never really know what that means).
  • Cool, eat, smile, repeat.

You can frost or glaze the cake, but I like mine the old fashioned way: With a tall, cold glass of soy milk. This cake just can't be beat!


 

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Rachel Goldberg

Abe's Enthusiast

Rachel Goldberg Rachel is wife to a cool guy, mom to 3 'spirited' children and an adult educator. Before teaching, she had a baking business specializing in whole grain breads, muffins and cookies. She enjoys playing the cello, glass blowing and fast-pitch softball.

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