I'm not vegan...not even close. So why the "vegan" cake? Actually, it has all to do with not having any butter at the house and nothing to do with not eating dairy products. After doing a little digging around, I came across this recipe at allrecipes.com I was so impressed with this cake that it will be the only one I make from now on. It didn't taste like it was missing anything and Steve had seconds last night and ate it for breakfast today. My only changes to this recipe had to do with the pan and how I greased it.
1 1/2 C all purpose flour
1 C white sugar
1/4 C cocoa powder
1 t baking soda
1 t salt
1/3 C vegetable oil
1 t vanilla extract
1 t distilled white vinegar
1 C water
Preheat oven to 350F (175C). Lightly grease one 9X5 inch loaf pan. I poured one T oil into a 10X4 loaf pan, spread it around with a paper towel and then added 1 T flour which I smacked around the inside of the pan since I didn't have anything that would work as "grease".
Sift together the flour, sugar, cocoa powder, baking soda and salt. I use a mesh strainer for sifting since I refuse to buy another sifter that will break after using a few times. Once it is mixed together, add the oil, extract, vinegar and water. Mix until smooth.
Pour into your prepared pan and bake in the preheated oven for 45 minutes. Remove from the oven and allow to cool. If you can wait ;) I threw the loaf outside for 30 minutes and called it cool enough. After serving on a plate, I sprinkled the cake with Splenda because I didn't have any powdered sugar on hand. Nice touch, but not necessary.
Steve: 5 stars
Wendy: 5 stars
Moist, fluffy, goodness.
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