Wednesday, March 10, 2010

Vegan Mexican Chocolate Cake



It's been a big week. A big week involving acceptance letters in the mail! And finally, finally, the previously distant future melding with my immediate present.

So, with the prospect of moving to New York on the brain, I decided that celebration was in order. Specifically, celebration in the form of cake.


Vegan Mexican Chocolate Cake
[copied verbatim from Foods For Long Life]

INGREDIENTS

  • 1 1/2 cups flour
  • 1/2 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons cinnamon
  • 1 cup cold water
  • 1 tablespoon vanilla
  • 1 tablespoon balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 to 2 tablespoons powdered sugar

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Cut a piece of foil to fit the bottom of an 8 inch pie plate, and place in the bottom of the pan. Grease the sides of the pan with olive oil.
  3. Combine dry ingredients in a large bowl.
  4. Stir in the water, vanilla, vinegar and oil until combined.
  5. Pour mixture into the cake pan, and bake for 25 to 30 minutes until a toothpick comes out clean.
  6. Cool in the pan, then turn the cake pan over and gently peel off the foil from the bottom of the cake.
  7. Turn the cake back over so it is cooling on the rack with the top facing up and cool another 15 minutes.
  8. Dust cake with powdered sugar.


2 comments:

  1. New York?? Congratulations!!

    p.s. Delicious cake and awesome photos!

    ReplyDelete
  2. this looks so good! i am obsessed with anything mexican chocolate lately =)

    ReplyDelete