Ingredients:
1 cup non-dairy milk
1 tablespoon apple cider vinegar (ACV)
2 cups all-purpose flour
1 ½ cups sugar
3/4 cups cocoa powder
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
1/2 cup oil (vegetable, coconut, or canola)
2/3 cup applesauce or 1 banana
1 tablespoon vanilla
1 cup of boiling water
Instructions:
- Preheat the oven to 350°F.
- Lightly oil, or line with parchment, (2) 9″ round cake pans, or a 9″x13″ cake pan.
- In a small bowl, add non-dairy milk and ACV. Slightly stir and set aside to curdle.
- In a separate large bowl, add oil, applesauce (or banana), sugar, vanilla, baking soda, and baking powder. Mix with a hand mixer, or thoroughly by hand.
- In a medium bowl: add flour, salt, and cocoa.
- Gradually add the medium bowl of flour and small bowl of “curdled” milk to the large bowl until both mixtures have run out. (In intervals, add some flour, mix, add some milk, mix…)
- Slowly add boiling water to the mixture. Pour very carefully and slowly until the batter is well combined. It will look runny.
- Divide the batter into the cake pan(s).
- Bake at 350°F for 30-35 mins in two pans, or 40-50 mins in one pan. Test with a toothpick. Let cool for 10 mins before removing from the pan(s).
- You can add frosting, whipped cream, fruit, and more chocolate. Enjoy!
Recipe Courtesy of @Vegancita*
*Please note, although Food Empowerment Project is linking to other organizations or websites, we do not necessarily endorse the entire content of their website or mission.