Chocolate Organic & Vegan Cake

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.

Recipe: 

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

Directions:

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.

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Thanks for stopping!

– Jessica

Facebook – https://www.facebook.com/pages/Living-Green/225911607575346?ref=hl

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

 

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