Cakes, Pies & Pastries
No-Nothing Chocolate Cake
This cake derives its name from the fact that it does not contain the usual cake
ingredients such as butter, eggs, or milk (although it does contain vegetable oil
as a fat). It's lack of animal-based ingredients make this a true vegan delight!
This is a light, airy cake that is also moist, and the chocolate flavor is strong
without being overpowering. This cake also tastes delicious with a buttercream or
peanut butter icing. - Will
- 3 cups flour
- 2 cups sugar
- 6 Tablespoons cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 12 Tablespoons (2/3 cup) vegetable oil
- 2 cups cold tap water
- 1 teaspoon vanilla
- 2 Tablespoons vinegar (white)
Mix the dry ingredients together in a medium mixing bowl. With the mixer on low,
gradually add the oil, and then 1/2 the water. Add the vanilla and vinegar and
then add the remaining water. Mix thoroughly.
Pour into one 9x13 pan or two 9" round pans. Do not grease or flour the pans.
Bake at 350 degrees for 35 minutes or until the tester comes out clean.
If using the round pans, loosen the sides with a spatula after removing them
from the oven. Let sit for 5-10 minutes and then turn them out. (When using the
round pans, I usually put a circle of wax paper into the bottom of the pan before
pouring the batter into it to help them come out easier).
Let cool completely before icing. Use any kind of icing you like, such as the
icing from the Chocolate Intrigue or
Texas Sheet Cake recipes. When making a layer
cake, plan on doubling the icing.
Tips & Notes
Copyright © William T. Zander II & Joseph L. Casadonte Jr. 1999. All rights reserved.
No-Nothing Chocolate Cake / 02 September 1999 / email@example.com