Non-Dairy, No egg Chocolate Cake

My mom's cousin Valerie has brought this dessert to our house several times, and it's delicious. Great for people with dairy and egg allergies or intolerances.

Valerie Lomus 6/12/07

Created by Larissa Farnam, a student in a food science course at Simmons College, this super moist cake contains no egg or dairy products. The vinegar in the batter interacts with the baking soda to make the cake rise.

Makes 1 9-inch cake.

Heat oven to 350 degrees.

Prepare 9-inch cake pan as follows: Before greasing pan, fit a piece of parchment paper (or waxed paper) to the inside of the pan bottom. Then use Crisco shortening (or vegetable oil) to grease the pan. Place the parchment (or waxed paper) inside the pan, and then grease the paper. You may also want to then dust the pan with a little unsweetened cocoa powder (instead of flour) to prevent sticking (but I don’t use either).



INGREDIENTS:

1 1/2 cups flour

1 cup granulated sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

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1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup cold water

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1/2 cup mini semi-sweet chocolate chips (optional)

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1 tablespoon distilled white vinegar (added separately, after other liquid ingredients have been added and blended together with dry ingredients)

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Confectioner's sugar (for sprinkling after baking-see note below)*



DIRECTIONS:

1. In large bowl, combine the flour, sugar, cocoa, baking soda, and salt. With a whisk, stir to blend.

2. Stir in the oil, vanilla, and water until well combined. Add mini chips, if desired, and stir to combine.

3. Add the vinegar and blend well.

4. Immediately pour the batter into the prepared pan. Bake the cake for about 30 to 35 minutes, or until cake springs back when a finger is pressed onto the top of the cake.

5. Set the cake on a rack to cool for 5 minutes. Turn the cake out onto another rack (or plate). Then set the serving plate upside down onto the cake. Turn both the rack (or plate) and the serving plate right side up. Leave to cool completely. Sprinkle with confectioner's sugar (or frost as noted below) before serving.



*NOTE: I have frosted this cake with the following frosting which is just enough to put a thin frosting on top and sides of cake. You wouldn't want more than this, because the cake is rich enough already. However, NOTE that if you frost with this recipe, it is now not dairy-free.

3/4 cup confectioner's sugar

3 tablespoons unsweetened cocoa powder

1 tablespoon soft butter or margarine

About 2 tablespoons HOT water, but not much more--just need enough to provide a soft consistency for ease in spreading. (Too much water will make a runny glaze.)

Top with a maraschino cherry, if desired.