I have no idea where I originally got this recipe, but I have held onto it it very tightly throughout the years. I even copied it down in my address book for fear of losing it, because sometimes recipes come and go! This cake is awesome. If I have ever made you a chocolate birthday cake, this is probably what I made. Not only is this cake vegan and cheap, but you can mix it right in the pan you are going to bake it in. No mixing bowl required!
Chocolate Vinegar Cake
Preheat the oven to 375.
1 1/2 cups flour
1/3 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 cup pure maple syrup or honey
1/2 cup vegetable oil
1 cup water
2 tsp. vanilla extract
2 tsp. vinegar
Don't oil the baking pan. Mix all the dry ingredients directly in the baking dish.
In a seperate bowl, combine the syrup, oil, water and vanilla. Mix well and add to the dry ingredients. Stir until all drys are mixed in. Quickly stir in the vinegar.
You can put the cake in the oven as is and bake for 25-30 minutes.
Or, you can add frozen cherries or raspberries on top of the cake batter after you have stirred in the vinegar. The fruit will sink to the bottom and does magical things.
I once made this recipe using frozen raspberries and loved it so much that the next time I made it I used a raspberry infused vinegar in addition to the frozen berries! Wow. You can probably add fresh fruit too, I haven't tried that yet.
You can also use coffee or milk instead of the water.
You can also add mini chocolate chips to the batter.
Walnuts and pecans are also a good addition.
Yum.
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