Serving Size:2 cakes or 12 cupcakes
Prep Time:20 mins
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Ingredients5 cups unbleached all-purpose flour (or brown rice flour)
2-3 cups brown sugar or sucant, you decide
1 tablespoon baking soda
1.5 teaspoon salt
1/2 cup cocoa powder
1 cup oil (sunflower, safflower, or canola)
3 teaspoon apple cider vinegar
3 cups filtered water
InstructionsPreheat oven to 325 degrees F. Grease and flour two 10-inch cake pans or cupcake/muffin tins.
In a large mixing bowl, sift all dry ingredients together. In a separate bowl, whisk all wet ingredients together until well blended. Add wet ingredients to the dry; stir just until the ingredients are mixed. Don't over mix.
Pour into cake pans or cupcake/muffin tins. Place in oven for about 25 minutes or until a toothpick inserted into the center comes out clean. Place on rack to cool. Frost with your favorite frosting or eat as is.
Variation: Use carob powder instead of cocoa powder. Use brown rice flour to make this cake gluten-free. Add a handful of vegan chocolate chips, chocolate chunks, or carob chips.
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