Best damn chocolate cake—and it's even vegan

The cake recipe is from Leah, and the frosting I invented. I made some modifications to the cake, as noted. My other favorite chocolate cake recipe has the usual eggs and milk, as well as coffee, which gives it a really rich, moist texture. But this one is really good and, as a bonus, really easy.

Ingredients

• 1 1/2 cups all-purpose flour (I used about 1 1/4 cups unbleached, 1/4 cup whole wheat
• 1 cup white sugar
• 1/4 cup cocoa powder (I used 1/2 cup, as Leah suggested)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• (I also added about 1/4 teaspoon cinnamon and a dash of nutmeg, allspice, cloves and cayenne—I could have used even more of each, as the flavors came through only slightly)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar or lemon juice (I used the vinegar)
• 1 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan. (I used an 8x8 pan. Perfect fit.)
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

Chocolate Blackberry Frosting (amounts are approximate)

• 1/4 cup bittersweet chocolate chips
• 1/3 cup frozen blackberries
• 1/4 cup milk (or water, if you want to keep it vegan)
• 1-2 tablespoons cornstarch, either added at the beginning or mixed with a little water and then added near the end (so it doesn't clump)
• 1/3 cup powdered sugar

Mix all ingredients in a small saucepan and slowly bring to a simmer. Cook and stir until melted, mixed and slightly thickened. Adjust ingredients to taste. Allow to cool slightly (or not at all, if you're impatient like me), then spread on cake.

If you try it, let me know what you think!

Comments

[Leah]

ooh, the frosting sounds great. I am so trying that! I wonder if the texture would still be alright with soy milk . . .

I love adding different spices. And like I told you, I love how adaptable this recipe is. I've substituted juice and whatnot for the water, and it just nicely changes the flavor.