Are you are looking for a simple, vegan cake recipe that is delicious? You, and I, are in luck because I have one. This is adapted from a vintage recipe and the method can’t be easier – you mix and bake in the cake pan. It’s tasty, it’s moist and it’ll will be gone so fast you may want to make two of them.
The cake was initially egg and dairy free so I just had to make it high altitude. I reduced the sugar, baking soda and vinegar while adding more flour and liquid. The liquid called for was cold water, but my chocolate-loving husband wanted more chocolate flavor so I used chocolate almondmilk. I also added mini chocolate chips to keep him happy.
Chocolate Cake-Pan Cake adapted from King Arthur Flour
1 1/2 cups + 2 TBS all-purpose flour
1 cup – 1 TBS vegan sugar
1/4 cup cocoa powder
1/2 cup mini chocolate chips, or chopped chocolate
1/2 tsp salt
scant 3/4 tsp baking soda
1 tsp vanilla extract
2 tsp apple cider vinegar
1/3 cup vegetable oil
1 cup + 1 TBS cold chocolate almondmilk
Preheat oven to 350°F. Measure all dry ingredients into an 8″ x 8” x 2” cake pan. Blend the ingredients together thoroughly with a whisk and scoop out three holes. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the chocolate milk and pour it directly over everything in the pan. Stir all ingredients together with your whisk until they are well blended. Don’t forget to stir the sides, bottom and into the corners being careful not to scrape the pan. Bake for 30 minutes, or until the sides of the cake start to pull away from the pan. Serve right from the pan.
This cake brings back fond memories of Snackin’ Cakes from the 70s. Do you remember those?