Friday, March 22, 2013

Quick Chocolate Cake (Incidentally Dairy-free, Egg-free and Whole Wheat!

About 12 years ago, a local bakery generously shared a recipe with me. It was for a chocolate cake that they occasionally made. I don't know where the recipe originated, but it was one of those super-quick-company-is-coming recipes that doesn't need much in the way of ingredients. Because of this, it just so happens to be vegan! This is dairy-free and egg-free.It called for white flour, but I have been using whole wheat flour only in it with excellent results.
I love to top this off by smearing a luscious layer of red raspberry jam, freezing it for about 15 minutes and then topping it with homemade vanilla butter cream frosting. To die for! I love the combo of flavors.
I love that this is a great way to use up the end of the morning's coffee pot, as I hate to waste food. I will say that my husband loathes coffee, and he can't taste it in this cake.The chocolate prevents the coffee flavor from coming through.
This is a wonderfully moist cake. I always just make it in my 8 inch pyrex pan, because it has a lid that I can cover it with, but the bakery made this as a freestanding cake and it held up well. Also, this doubles well.
I have a new whisk that I am completely infatuated with. I swear I look for reasons to use it! I don't need the mixer to whip this up (except if I make frosting), I just get out my trusty whisk. It is from Rada cutlery and is made in the USA. It cleans so easily and makes the best gravies, sauces and batters. It is all metal, so I hope it will last a lifetime.

Lastly, this cake is a fun science/math project for kids. First we did the old baking soda/vinegar experiment. Then we talked about how cakes rise and how you can use different methods to achieve that. We noted the reaction between the vinegar and baking soda even in the presence of the other ingredients. We used the light in the oven and peered through the glass, watching the introduction of heat cause the batter to change forms from liquid to solid. Of course, the measuring of the ingredients was a good way to show fractions and capacity. The whole process is a good way to teach kitchen hygiene and how to complete a project by cleaning up afterwards. We could make this for a neighbor and learn about good citizenship. So much to learn from a super simple chocolate cake! But the most important thing to learn is:


Simply Delicious Chocolate Cake
(Incidentally Dairy-free, Egg-free and Whole Wheat!)

1 ½ cups whole wheat flour
⅓ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sugar
½ cup vegetable oil
1 cup cold coffee
2 tsp. vanilla extract
2 Tbsp. vinegar

~Preheat oven to 375 degrees.
~ Mix Dry ingredients thoroughly (sift, whisk or stir with fork): flour, cocoa, soda, salt, sugar.
~In a 2 cup measuring cup (or bowl if you don’t have one), place wet ingredients except vinegar: oil, coffee, and vanilla.
~ Pour wet ingredients into dry and mix with fork or whisk.
~Add vinegar and quickly stir until it is incorporated. You will see white swirls from the vinegar/baking soda reaction.
~quickly pour into an ungreased 8 inch square or 9 inch round cake pan.
~Bake for 25-30 minutes until toothpick inserted into center comes out clean.
~ Cool and top with favorite frosting or topping. Enjoy!

So, treat yo cake, and possibly a very nice whisk. You won't regret it!


  1. I do have to say that I truly cannot taste the coffee. I was leery at first, but boy was I happy when I tasted it! Making delicious cake, and turning it into a science lesson for the kids at the same time? Awesome!

  2. This is DELISH!!! So dang good, Shan!

  3. Do you have a similar vanilla cake recipe?

    1. I have had a hard time finding a vanilla version that comes out any where as good as this one. I prefer vanilla so I would love a vanilla recipe. Please share if you find a good one!

  4. I absolutely LOVE this cake! I make it all the are so awesome for sharing it thank you so much!