Willow’s #Vegan Chocolate Cake (#recipe)
One pan, one spoon & a whole lotta love!
My gorgeous Willow Breeze all grown up
When my daughter Willow was born we discovered the hard way,with her ending up in the hospital almost dying, she was allergic to anything dairy. Not just the lactose, not just the protein but the milk sugar as well! As a joke they asked me if I had both Latino and Asian blood because apparently it usually never is as bad as what happened with her unless she was more than just Caucasian. When we tried eggs, we had the same response, which meant no eating my families favorite ketchup and eggs! Poor baby had such a hard time so when it came to her first birthday we did it but good! We took her to Florida and Grandma made this amazing chocolate cake that not only was dairy free, but also did not even need to be mixed in a bowl! She was in heaven!
She can now eat dairy, we are not sure why but are just happy she can so she generally chooses ice cream cakes! But the days when her face was happy and covered in chocolate are memories to cherish.
NO BOWL NEEDED!
VEGAN CHOCOLATE CAKE
- 1 1/2 cups unbleached white flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup cold coffee (you can use plain old water, but where is the fun in that!
- 1 1/4 teaspoons vanilla extract
- 2 tablespoons vinegar
Stir in half the walnuts before putting in oven and add the rest top the top of the cake!
Glaze (optional I will make this and just add the walnuts on top before baking and sprinkle with powdered sugar while still warm!)
- 1/2 lb bittersweet chocolate
- 3/4 cup hot water or milk
- 1/2 teaspoon vanilla extract
- (optional) 1/2 cup of chopped walnuts
- Preheat the oven to 375°F.
- Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin. (you can also add more time to make this by mixing in a bowl and lining the pan with parchment paper to make cutting and removing from pan easier)
- In a 2 cup measuring cup, measure and mix the oil, coffee and vanilla.
- Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk. (DO NOT ADD VINEGAR YET, just the mixed liquids in the measuring cup)
- When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
- Bake for 25-30 minutes. If not adding glaze, or even if you are, sprinkle generously with powdered sugar. Set aside the cake to cool.
If you are making the glaze, reset the oven to 300°F.
- Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
- Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving
This cake is so moist and delicious, and the best part is easy cleanup, which is great in the cabin! It also takes about 6 minutes to make! Enjoy everyone! Whether you’re vegan/vegetarian or you are out of eggs and milk, this is a recipe to file away and always have on hand!