For Chloe’s birthday this year, we baked our tried and true Vegan chocolate cake recipe. My mom found this recipe for me one year and I believe it was from the Hamilton Spectator (local newspaper).
Here is the recipe. It’s very simple and basically comes out the same everytime:
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 3 tablespoons cocoa
- 1 teaspoon baking soda
- 3/4 cup sugar
- 1/2 teaspoon salt
- 5 tablespoon canola oil (or oil of choice)
- 1 tablespoon plain distilled vinegar
- 1 teaspoon vanilla extract
- 1 cup cold water
Preheat oven to 350 degrees F. Mix the flours, cocoa, baking soda, sugar and salt together in a large bowl to make a large mound. With the back of a tablespoon, make 3 hollows in the mound. Pour the oil into one, vinegar into another and vanilla into the third. Pour the cold water over all. Mix well with a spoon until the flour cannot be seen and the mix is almost smooth (do not overbeat). Pour the mixture into a 9×9 greased square pan (or muffin tins). The cake is done when a toothpic k inserted in the middle comes out clean. Cool the cake on a rack for about 10 minutes.
Caitlin and I had a great time baking Chloe’s birthday while she was at school. Here’s a peak…
We ended up making two batches of the batter as I decided to make a double layer cake. I had to enusre that the cakes were nice and cool before I removed them from the pans otherwise they really stick. Funny enough, I fogot to take a photo of the end product. Well we put white vanilla icing on it and garnished it with gummy bears! It was yummy