Another advantage to this chocolate cake: The basic recipe is vegan. It gets its lift from the combination of baking soda and vinegar. No eggs! My 8-year-old has a friend with a severe egg allergy. I'm remembering this one for their next playdate. And the texture of the cake is beautiful: light, spongy, but extremely moist. I served it plain, but for those of you with the patience to frost and decorate, make two and slap them together.
King Arthur gave me permission to share the recipe here, but I strongly suggest looking at their version of the "Wacky Cake" recipe, too: They've got great step-by-step photos and a few suggested variations.
By the way, King Arthur, someday I am moving to Vermont (as I've said before, Vermont is in my DNA). And when I do, I want to come work at King Arthur. Okay? Glad we're straight on that.
Easy one-pan chocolate cake from King Arthur Flour
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp espresso powder
- 1 tsp vanilla
- 1 Tbsp vinegar
- 1/3 cup vegetable oil
- 1 cup cold water
Spray a 9-inch cake pan with cooking spray. Put the flour, sugar, cocoa powder, salt, baking soda, and espresso powder into the pan and whisk them together with a fork or whisk. Make three wells in the top of the dry ingredients and add the vanilla, vinegar and oil to the wells. Pour 1 cup cold water over everything, then mix with a whisk until smooth. Bake 30-35 minutes or until a toothpick comes out moist but clean.