March 7, 2011

more vegan baking

To this simple chocolate cake I added chocolate chips. This cake is not a new age-y vegan concoction, but rather a tried and true mainstay reminiscent of world-war-times when eggs and butter were scarce commodities. It is not about rebelliously staking my claim as a non-meat-eater (although I respect that wonderfully powerful stance.) Instead, this chocolate cake has me romanticizing over my European roots in a time when looking into ones ancestry is de rigueur. Do you know your family history?

Mardi Gras is this Tuesday, followed by Ash Wednesday, the first day of forty day Lent. Though I did not grow up in a religious household, Lent is the perfect time of year (just before Spring) to pare back. It is a time to simplify and, if you wish, restrict yourself from an indulgence you take for granted. Traditionally, animal products are abstained from, and that will likely be my personal sacrifice, but you take your pick. Choose something that improves another's lot or evokes genuine self denial. Until then...

Chocolate Cake

1 1/2 cup flour
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon vinegar
1 cup water

1. Sift together flour, sugar, soda, salt.
2. Add oil, vanilla, vinegar and water.
3. Mix until smooth. Stir in any add-ons (nuts, chips...)
4. Bake in a 9x5 loaf pan at 350 for 45 minutes.
5. Cool and enjoy.

This recipe and the recipe for vanilla cupcakes are better the next day (I refrigerated them and thoroughly enjoyed the chilled results.) Scroll down for the Vanilla Cupcakes!!! Both are from (as well as Dana's Weeknight Brownies CLICK and Faux Vegan Chocolate Mousse CLICK.) Lots of Chocolate for Fat Tuesday! Enjoy!

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