Articles

Chocolate Cake Everyone Can Enjoy!

By June 24, 2020 No Comments

2 Versions

Version 1 (Vegan)

Version 1: Ingredients

1 1/2 cup All Purpose Flour

1/2 cup Splenda Blend Sugar

or 1 cup Sugar

1/4 cup Unsweetened Cocoa Powder

1 tsp. Baking Soda

1/2 tsp. Salt

1/3 cup Canola Oil

1 tsp. Vanilla Extract

1 tsp. White Vinegar

1 cup Water

-more Powdered Cocoa for Dusting

Version 1: Directions:

Pre heat oven to 350°F.  Lightly spray

8 – 9” round cake pan with canola.

Line with parchment paper or wax paper. Lightly spray parchment paper.

Step 1:  Whisk together flour thru salt in a bowl.  Add oil thru water; whisk until smooth.

Step 2:  Pour batter into prepared cake pan.  Bake until cake is springy to the touch and toothpick inserted into the center comes out clean. 20 – 25 min.

Step 3:  Remove pan from oven and let cool in pan on a rack 15 minutes.  Place a plate onto cake then invert.  Remove parchment paper and let cool 45 more minutes. Dust w/ cocoa before serving.

Version 2 (Vegan & Gluten Free)

Version 2: Ingredients

2 1/4 cup Almond Flour

1/4 cup Unsweetened Cocoa Powder

1 1/2 tsp. Baking Soda

1/2 tsp. Salt

1/3 cup Canola Oil

1 cup Coconut Sugar

1 tsp. Vanilla Extract

1 tsp. White Vinegar

1 cup Water

-more Powdered Cocoa for Dusting

Version 2: Directions:

Pre heat oven to 325°F.  Lightly spray

8 – 9” round cake pan with canola.

Line with parchment paper or wax paper. Lightly spray parchment paper.

Step 1:  Whisk together flour thru salt in a bowl.  Combine oil thru water into a second bowl; whisk until smooth.

Add to flour mixture; whisk until smooth.

 

Step 2:  Pour batter into prepared cake pan.  Bake until cake is springy to the touch and toothpick inserted into the center comes out clean. 15 – 20 min.

 

Step 3:  Remove pan from oven and let cool in pan on a rack 15 minutes.  Place a plate onto cake then invert.  Remove parchment paper and let cool 45 more minutes. Dust w/ cocoa before serving.

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