Carol's Vegan Chocolate Cake

Our dear friends Carl and Carol moved to North Carolina, which of course, means more opportunities to enjoy their company and Carol's outstanding cooking. A few weeks ago, they had us over for lunch, and I was reminded that they have some of the family with food allergies to eggs, milk, peanuts and tree nuts. Considering how prevalent those ingredients are in prepared foods, that means a lot of cooking from scratch, and often the safest recipes are the ones developed for ovo-lacto-vegans (no eggs or milk).

So there we were, catching up over a lunch of multiple platters of meats, vegetables and starches and all of it was delicious. Since I am fortunate to not have any food allergies, it's not something I need to think about. And it's a testament to Carl and Carol's hospitality that nobody noticed the allergy accommodations. But when Carol announced that she'd be serving a chocolate cake for dessert, we all wondered how show could make a cake without milk or eggs. And of course, we asked her.

It turns out there's a wonderful vegan cake recipe that works beautifully, and the rising agent is the tried-and-true elementary school science fair staple for erupting volcanoes: baking soda and vinegar!
I insisted on getting the recipe so I could share it here, and it's online at SparkRecipes.com so here it is for you to enjoy!

Magic Chocolate Cake (Vegan)

** Makes enough for one 9-inch single-layer cake or 8 cupcakes

CAKE INGREDIENTS: 



Carol Nelson and her Vegan Chocolate Cake.



•    1-1/2 cups unbleached flour 
•    3/4 cup sugar or other sweetener 
•    1/2 tsp. Salt 
•    1 tsp. Baking soda 
•    3 tablespoons cocoa powder 
•    1 tsp. vanilla 
•    1/3 cup vegetable oil 
•    1 tablespoon vinegar 
•    1 cup cold water 

ICING INGREDIENTS:
   2 tablespoon softened margarine (Earth Balance) 
   1-1/3 cups powdered sugar 
   1/3 cup cocoa 
   1/2 teaspoon vanilla
   2 - 4 tablespoons water (use as needed)


CAKE INSTRUCTIONS:

Preheat the oven to 350 degrees. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a


Serve with whipped cream and fruit. Delicious!
fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Pour into a 9x9-inch baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.

Cool completely, then frost with the Icing.


ICING INSTRUCTIONS: 


Cream the margarine in a small bowl then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting. 


** This recipe was submitted to SparkPeople by user IDGURL.