I wasn’t necessarily looking for a vegan cake but came across this recipe and fell in love. It’s so moist and even better a day or two after I bake it.
Organic baker Sarah Magid has a lovely book that I adapted this recipe from, Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look.
2 1/4 cups organic all-purpose flour
2 1/4 cups organic cane sugar
1 cup unsweetened quality, fair trade cocoa
2 tsp baking soda
1/4 tsp salt
1 tblsp organic vanilla extract
2/3 cup organic canola oil
2 tsp organic white distilled vinegar
2 cups cold filtered water
In a large bowl add dry ingredients and mix together until combined. Make a well in the middle.
In a medium bowl add wet ingredients, mix well.
Slowly add wet ingredients to dry using a whisk or whisk attachment. Batter will be pretty liquidy.
Preheat oven to 350 degrees – make sure oven is completely heated before putting in cupcakes
Using a cupcake scoop, fill liners about 1/2 full to 3/4 full.
Bake for 15-17 minutes depending on altitude. Use a toothpick to check. Let cool in pan for 10 minutes before removing.
Thanks for stopping!
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Purchase Sarah’s book on Amazon – http://www.amazon.com/Organic-Chic-Cakes-Cookies-Sweets/dp/0061673587/ref=sr_1_1?ie=UTF8&qid=1393682295&sr=8-1&keywords=sarah+magid+organic