A few weeks ago, we were treated to a super-yummy chocolate cake made by Katie. We asked for the recipe, and she shared it. Don’t let the name scare you. It was amazingly good. P.S. You don’t have to put gummy worms on yours. We just wanted to.
It’s from the cookbook “The Joy of Vegan Baking” by Colleen Patrick-Goudreau. Fancy last name! It’s really simple and tastes sooooo good. My family makes it all the time. When you look at our book and open it, it’ll open directly to the page of the recipe. – Kaitlin G
Vegan Chocolate Cake
1 1/2 cups unbleached all-purpose flour
3/4 granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract ( I like to add more)
1/3 cup canola oil
1 tablespoon white distilled vinegar
1 cup cold water
Preheat oven to 350, oil a pan of some sort. Combine dry ingredients and create a well in the center of the dry ingredients and poor in the wet. Mix until well combined.
Bake for 30 minutes, check with a toothpick, if cupcakes check after 15 minutes.