Savoury & Style

This is a recipe I’ve been making for 20 plus years. It’s evolved over the years, but it’s fool proof. I didn’t know what to call it because so many adjectives can be used to describe it. Moist, easy, chocolaty…..Vegan. Yes! This is made with pantry staples people. No eggs or dairy required. When one of my clients needs a vegan cake this is what they get. Double the recipe and make it into a layered cake. I am flexible on the coffee, I’ve subbed it with almond milk or water and it still works.

1 1/2 cups all purpose flour

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup olive oil

1 tablespoon white vinegar

1 teaspoon vanilla

1 cup cold black coffee

Preheat oven to 350 degrees

Grease an 8 x 4 loaf pan with cooking spray, and line with parchment (optional).

Combine all dry ingredients in a mixing bowl. Add the wet ingredients and mix on medium speed for about 1 minute, scraping down the bowl until batter is smooth.

Bake for 35-40 minutes. Let cake cool and wrap in plastic wrap to keep moist. This cake freezes well for up to 2 months.