Vegan Chocolate Cake

Don’t let the word Vegan scare you !!! This cake is delicious. it does not have any eggs or diary which is why it is vegan of course. But, everyone ate it & did not even realize, not that it should matter really, but you know how it is, some people are leery of new things. At first there were a few skeptics, but once they tasted it …. they were won over by the rich chocolate flavour of this cake.

Made in a square pan & baked for 30 minutes, this is the perfect cake to make when you really want some chocolate cake.fast!  I put a quick icing on it that I used non-dairy margarine in, also make in the food processor.

There recipe is from Norene Gilletz. It is in her cookbook, THE PLEASURES OF YOUR PROCESSOR. This book is my bible. My copy is tattered & worn out. i should replace it but there is something so nice about my messy book. Doodled on & in… I just have to take it up & it will hold it together!!

Here is the The Pleasures of Your Food Processor by Norene Gilletz (1985-10-08)link to the cookbook on Amazon. You can click on the link & have a look at it.

Norene Gilletz has given me permission to post her recipe here! Thanks Norene!! (Not just for letting me post this recipe but for writing all of the cookbooks so many of us use!!)

Cockeyed Cake  **** Vegan Chocolate Cake

Preheat oven to 350f

Grease an 8 x 8 square pan with non-stick spray

Ingredients

1 1/2 cup flour

1 cup sugar

1/3 cup cocoa

1 tsp baking soda

1/2 tsp salt

5 tbsp vegetable oil

1 tbsp vinegar

1 tsp vanilla

1 cup cold water

Method    *** I have put the method I used inspired by Norene Gilletz

Preheat oven to 350f     Grease a square cake pan …I used non-stick spray

1. Put the flour, sugar, cocoa, baking soda & salt in the food processor. Pulse a few times to mix the dry ingredients together
2. Add the oil, vinegar, vanilla & cold water. Process just until blended
3. Pour the batter into the prepared baking pan
4. Bake for 30 minutes  Cool
5.  Frost the cake if desired

Chocolate Cocoa Frosting   This recipe is also from Norene Gilletz  same cookbook as the cake

Ingredients

1 cup icing sugar

2 tbsp non-dairy vegan margarine *** I used Becel Vegan margarine

2 tbsp cocoa

2 tbsp hot water

1/2 tsp vanilla

pinch of salt

Method

For the Cake

1. Process all of the ingredients in your food processor until smooth & blended
2. Scrape the sides of the bowl as necessary & pulse again until well combined
3. Frost the cake when it is cool
4. Sprinkle with candy balls or sprinkles if desired

Enjoy!