My husband found this recipe in Martha Stewart’s Living Magazine. The picture of the cake and the recipe didn’t look exciting but since I didn’t have any eggs and I was longing for a anything lightly sweet and dairy-free to go with my four o’clock mint tea, I decided to try it, with a few minor changes.
The vegan cake came out delicious!
Three words to describe this cake: moist, dense and very chocolaty. Vegan or not, try it.
Here is the cake with and without the chocolate glaze.
With homemade apricot jam spread on the bottom of the pan – the jam gives the cake a pleasant sweet and tangy flavor.
With chocolate chips over it, or mixed in the batter.
I painted the painting above while I was with my boys at LACMA (Los Angeles County Museum of Art), which is two minute walk from our house.
- 1 cup warm water preferably filtered
- ½ cup cocoa powder
- ½ cup cane sugar (or plain)
- ¾ cup almond meal
- ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup canola or vegetable oil + extra for greasing the cake pan
- 2 teaspoons apple cider vinegar (or distilled white vinegar)
- ½ cup dark chocolate coarsely chopped - about 2-ounces (preferably 70% cacao)
- Preheat the oven to 375. Grease an 8-inch cake pan with oil and line the bottom of it with baking paper.
- Whisk water and cocoa in a medium bowl until smooth. Stir in sugar, almond meal, flour, baking soda, and salt until everything is well combined.
- Stir in oil and cider vinegar until the batter is smooth. You should have a pretty fluidly batter.
- Pour the batter into the cake pan. Sprinkle the chocolate over the cake and put into the oven for about 20 - 25 minutes or until a tooth pick inserted into the center of the cake comes out clean.
- Let the cake cool completely on a wire rack before you invert it, about 20 minutes or so.
- Run a knife around the edge of the cake, invert it onto serving plate or a cake stand.
- experimentation is the name of the game
- For fruity flavor you can spread any jam on the bottom of the pan before you pour in the batter.
- For caramel flavor you can either sprinkle sugar or spread caramel sauce/dulce delecce on the bottom of the pan before pouring in the batter.
- You can use little chunks of white chocolate instead of dark ( though not a good idea for vegans).
- For vegan chocolate glaze: Melt 2-ounces dark chocolate in a heat-proof bowl over simmering water (just a little bit water), until smooth. Add 2-3 tablespoons water or almond milk and stir until smooth. Pour glaze onto center of cooled cake. Using an off-set spatula or a knife , gently spread glaze over the top.