Vegan Chocolate Deliciousness

My friends and I have come up with a brilliant idea--we are all super busy working professionals or students...or both for the unfortunate of ones of us...yet we've committed to having a family dinner once a month, rotating at whose house the dinner will be prepared. It's a fantastic idea to sample each other's unique twists on the cuisines of the world and of course to catch up and have at least one relaxing evening per month :)

I must be pinned as the dessert lady because every time I'm asked to provide something sweet. This past Saturday's meal was no exception--however I was so busy during the day that I had less than an hour to make something--EEK, right?! Nope, I knew exactly what I was going to prepare--it's quick (5 minutes to make, 25 minutes to bake), easy (uses ingredients most everyone would have in their pantry), and absolutely delicious--so moist and chocolately with the perfect amount of sweetness!

Don't be scared by the name, now :) Try it once and I promise you you'll never make a regular cake (or a box mix..eeeew) again.

Deep Chocolate Vegan Cake

(adapted from Moosewood Restaurant New Classics)

1 1/2 cups unbleached white flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold water or chilled brewed coffee (or chilled espresso diluted with water)

2 teaspoons pure vanilla extract

2 tablespoons cider vinegar

Preheat oven to 375 degrees. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper. In a medium bowl, sift together flour, cocoa, baking soda, salt and sugar. In another bowl, combine the oil, water or coffee, and vanilla. Pour the liquid ingredients into the dry ingredients and mix until the batter is smooth. Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Quickly pour the batter into the baking pan.

Bake for 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out dry.

**You can very easily use the batter to make cupcakes. Just reduce the baking time to 12-15 minutes**

The cake is so delicious on its own, but feel free to top with homemade frosting or serve with (homemade) ice cream as we did :)