Deep Chocolate Vegan Cake
1½ cups gluten-free flour (I use Bob’s Red Mill baking flour)
1/3 cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup vegetable oil
1 cup cold water or chilled brewed coffee
2 teaspoons vanilla extract
2 tablespoons cider vinegar
Preheat the oven to 375. Generously grease a round or square 8-inch pan, dust bottom with cocoa powder or line with parchment paper.
Mix dry ingredients together. In a separate bowl, mix liquid ingredients LEAVING OUT CIDER VINEGAR.
Pour the liquid ingredients into the dry ingredients and mix until smooth and well-blended.
Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar, leaving pale swirls in the batter. Pour quickly into prepared pan.
Bake for 25 to 30 minutes. Test doneness by inserting a toothpick. Note: because it’s vegan, it doesn’t have to be completely dry, it’s ok if some batter sticks to the toothpick. It may take a little longer to bake because of the gluten-free flour.
1/3 cup plus ¼ cup raspberry jam or fruit spread
1½ cups chocolate chips
1 tablespoon water
Melt 1/3 cup of fruit spread with chocolate chips and blend
Mix ¼ cup fruit spread with water and warm to liquefy. Brush liquefied fruit spread on cake, then spread on glaze. Allow cake to cool before serving.
Adapted from Moosewood Restaurant New Classics