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Cocoa Cake

 
This is an old recipe for a very tender, non-dairy cake that I altered slightly. You may be saying, “Uck, vinegar in cake?” but there’s something about the combination of vinegar and baking soda that causes the cake to rise.

What You’ll Need:

1 1/2 cups sifted unbleached white flour or whole wheat pastry flour
3/4 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup canola oil
1 cup cold water
1 tablespoon apple cider vinegar
1 teaspoon vanilla

What You’ll Do:

1. Preheat oven to 350. Oil the bottom of an 8-inch or 9-inch square baking pan (or a 9-inch round cake pan) with a small piece of paper toweling and a few drops of canola oil. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.

2. Pour in the oil, water, vinegar, and vanilla. Using an electric mixer, beat on medium speed just until the batter is blended. You may have to scrape down the batter on the sides of the bowl with a rubber spatula and mix again. 

3. Place the pan in the center of the oven and bake for 35-40 minutes just until an inserted toothpick into the center of the cake comes out clean. (A 9-inch pan will take about 30 minutes.) Remove from the oven immediately and cool on a wire rack for at least 30 minutes before serving.

Tools:

8” or 9” square baking pan, 9” round cake pan, or Bundt pan
Large mixing bowl
Glass measuring cup, measuring cups, spoons
Electric mixer
Rubber spatula
Optional: wire rack
Serrated knife

By: Anne Vassal 

BY GL ON 12/26/2009 7:01:00 AM

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