Deep Choco­late Ve­gan Cake

The Guardian (Charlottetown) - - FOOD - Mar­garet Prouse, a home econ­o­mist, can be reached by writ­ing her at RR#2, North Wilt­shire, P.E.I., C0A 1Y0, or by email at prouse@pei.sym­pa­

Adapted from a Moose­wood book, via

375 mL (1½ cups) all pur­pose flour

75 mL (1/3 cup) unsweet­ened nat­u­ral co­coa pow­der

2 mL (½ tsp) bak­ing soda

2 mL (½ tsp) salt

250 mL (1 cup) su­gar

125 mL (½ cup) veg­etable oil

250 mL (1 cup) cold wa­ter or chilled brewed cof­fee

10 mL (2 tsp) vanilla ex­tract

25 mL (2 tbsp) cider vine­gar

Pre­heat oven to 190 C (375 F).

Oil a 20 cm (8 inch) square or round cake pan, and dust with sifted co­coa.

Sift to­gether flour, co­coa, soda, salt and su­gar.

In an­other bowl, mix oil, wa­ter and vanilla.

Pour liq­uid into dry and mix un­til smooth.

Add vine­gar and stir briefly. Im­me­di­ately pour bat­ter into pre­pared pan, and bake 25-30 min­utes.

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