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| Knock-Your-Socks-Off Vegan Chocolate Cake |
"This is our go-to cake recipe now. After years of making 'depression cake' for our egg- and dairy-allergic son, we finally discovered that xanthan gum is the necessary ingredient for combating crumbly cake! This can easily be a vegan cake, or a not-necessarily-vegan cake, you throw together with stuff in your pantry! Cool completely, frost as desired, and enjoy!"
Ingredients :
- cooking spray
- 3 cups unbleached all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 1/2 teaspoons xanthan gum
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups water
- 2 cups demerara sugar
- 3/4 cup vegetable oil
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 55M |
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- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Whisk flour, cocoa powder, xanthan gum, baking soda, and salt together in a bowl. Add water, sugar, vegetable oil, vinegar, and vanilla extract to dry ingredients; mix until batter is just moistened and pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
Notes :
- White sugar can be used in place of the demerara sugar.
- A fluted tube pan (such as Bundt®) or 12 to 16 muffin cups can be used in place of the 9x13-inch dish. Bake cake in the fluted tube pan for 55 minutes. Bake cupcakes for 22 minutes.
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