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File in: Oil, Dessert

Alexandra Gonzalez's

Classic Chocolate Cake

Makes 1 9 x 14 oblong or 1 double layer

  • 3 cups All purpose flour
  • 2 tsp. Baking Soda
  • 6 tbsp. Unsweetened Cocoa
  • 1/2 tsp. Salt
  • 2 cups Sugar
  • 3 tbsp. Vinegar (White or Apple)
  • 2 tsp. Vanilla Extract
  • 3/4 cup Vegetable Oil (Coconut Oil can make for a richer texture.)
  • 2 cups Cold Water (For a darker cake, use leftover, cold coffee. For nutritional boost, fortified rice or soy milk.)
  • 1/4 cup Semi-Sweet Chocolate Chips (Baker's or Trader Joes Semi-sweet baking chips usually are dairy-free.)

Preheat oven to 350.

Grease pans. Combine all dry ingredients, then add the vinegar, vanilla, oil and water. Mix well. Optional, add chocolate chips. Pour into a greased 9x13 pan and bake for 45 minutes or until done. About 22 - 24 minutes for cupcakes, makes about two dozen cupcakes (leftover batter may be used for a small loaf).

Optional: if making cupcakes, chocolate chips may stick to pan so best to use liners

Optional: for a Mexican chocolate taste, add 1 teaspoon of cinnamon with the dry ingredients.