But don't let the vegan part scare you off. This is delicious! For the record, I did a half recipe. Kat, Phil and I enjoyed it immensely.
There were no leftovers. We destroyed this thing.
1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup vegetable oil (I used earth balance vegan buttery spread)
1 cup cold water or chilled brewed coffee
2 tsp. pure vanilla extract
2 Tbs. cider vinegar
1. Preheat oven to 375°F. Generously oil 8-inch square or round baking pan. Dust with sifted cocoa, or line bottom of baking pan with parchment paper.
2. Sift flour, cocoa, soda, salt and sugar. In another bowl, combine oil, water or coffee and vanilla. Pour liquid into dry, and mix until smooth.
3. Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan.
4. Bake for 25 to 30 minutes. Serve cake from pan, or, when cool, transfer to plate.
Chocolate Raspberry Glaze
1/3 cup raspberry fruit spread or jam
two small handfuls semi-sweet chocolate chips
In a double boiler or small heavy saucepan on medium heat, melt jam with chocolate chips, blend and pour over cooled cake.
If you happen to have old, homemade cherry liquor (as I do), soak the chocolate cake before glazing it.