It just wouldn’t be a weekend at this house if there wasn’t fresh, moist and just absolutely melt-in-your-mouth goodness that is chocolate cake. It’s been three weeks since I started fasting and I’m still keen on staying on the vegan bandwagon even after Lent.
Here is the recipe for one of the best chocolate cakes I’ve ever made, and I’ve made plenty!!
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
I of course traded regular flour with gluten free one and for the chocolate glaze what I did was melt dark chocolate instead of using cocoa powder. Everyone loved it even my very traditional father-in-law. Enjoy!!