Preparation Time: 10 minutes
Bake Time: 25 - 30 minutes
If you are a major chocoholic, then this cake is for you. Best of all, you don't have to feel bad indulging because this cake is not made with butter; it is made with heart-healthy canola oil. Just remember that it isn't a reduced calorie dessert - do exercise some moderation! If serving to non-vegans, add a scoop of good quality vanilla ice cream or any other ice cream or frozen treat of your choice. Use the best quality cocoa powder you can buy - it will make a difference.
- 1 1/2 cups flour
- 1 cup + 2 tbsp. sugar
- 6 tbsp. unsweetened unalkalinized cocoa
- 1 tsp. baking soda
- 1/8 tsp. kosher salt
- 1 cup cold water
- 1/4 cup canola oil
- 1 tbsp. white vinegar
- 2 tsp. pure vanilla extract
Preheat the oven to 350 degrees. Grease and flour one 8 x 8" square pan or line the bottom with wax or parchment papers.
Sift the dry ingredients into a large bowl. Combine the wet ingredients except for the vinegar in another bowl, then add the dry ingredients.
Stir until smooth, then add the vinegar and stir until just blended. Immediately scrape the batter into the pan and spread evenly.
Bake until a toothpick inserted in the center comes out clean, about 25 - 30 minutes. Slide a slim knife around the edge of the cake to loosen it from the sides. Invert the cake and peel off the paper lining, if using. Let cool right side up on the rack. Serve plain, dusted with confectioners' sugar or frost with a cookie icing flavored with rum, brandy or coffee liqueur.