Vegan Chocolate Depression Cake
Ingredients
- 1 1/2 cups all-purpose glour
- 1 cup cane sugar, vegan preferred
- 1/4 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 3/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup room temperature water
- 6 tablespoons neutral-flavored vegetable oil I used grapeseed
- 1 tablespoon apple cider or white vinegar
- 1 teaspoons vanilla extract
Instructions
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Position a rack in the middle of the oven. Preheat to 350° F.
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Oil a 9-inch cake pan (or 8 inch square) and line the bottom with parchment.
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Sift the flour, sugar, cocoa, baking soda, baking powder and salt through a mesh strainer set over a medium bowl.
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In a separate bowl, whisk the water, oil, vinegar and vanilla until emulsified.
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Pour the wet ingredients into the dry and whisk until the batter is smooth.
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Pour the batter into the prepared pan. Bang the pan on the counter to pop some of the air bubbles.
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Bake for 24 to 28minutes or a toothpick inserted into the center is clean or has only a few crumbs clinging.
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Cool for 5-10 minutes or so and turn out of the pan onto a baking rack to cool.
Recipe Notes
When the cake is completely cool, ice with frost with any favorite icing. I glazed the cake with chocolate ganache. You can serve the cake simply dusted with confectioners’ sugar and a scoop of a vegan ice cream on the side isn't a bad idea.