My Favorite Chocolate Cake – Tina Hyer
(It’s moist and dense, and just happens to not contain milk or eggs if that’s an issue!)
3 cups flour (I use white unbleached)
2 cups sugar (ok…I like to mix equal parts of sucanat, maple sugar, and evaporated cane juice crystals…it’s worth a try! Find ’em at Good Earth)
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
1/2 cup plus 4 tablespoons oil (I keep meaning to try applesauce, but haven’t yet) 🙂
2 tablespoons vinegar (I use apple cider vinegar)
2 teaspoons vanilla
Combine flour, sugar, cocoa, baking soda, and salt in a large bowl. Add water, oil, vinegar, and vanilla; stir until smooth and thoroughly blended. Pour into greased* pans (makes an 8 inch double layer). Bake at 350 degrees for 35 or 40 minutes or until toothpick comes out clean. (Make sure it’s clean, but don’t overbake!) *One last idea on greasing the pans…for anyone as nutty as I am….I keep a mixture of liquid lecithin and oil in my fridge and brush it on pans or whatever needs greasing….lecithin has health benefits and nothing ever sticks to it.)