Portobello Mushroom Burgers

Delicious Vegan Chocolate Cake

I found a vegan recipe on the Internet for “Best Chocolate Cake” and compared it with one of my favorite non-vegan recipes from a Bon Appetit cookbook, also named “Best Chocolate Cake.”  They weren't the same, but had similarities.  Here is my version, adapted from these two sources.  I served it Sunday for my mother’s birthday and everyone—vegan and non-vegan alike—LOVED it.  Dense, moist, and very chocolaty.  In addition to being good, it is quick and easy to make.  (For the cake in the photo, I doubled this recipe and used a 13 x 9 pan.  Since my brother Mike won't eat nuts, I sprinkled chocolate chips on one end instead.)

Preheat oven to 350.

Mix the following ingredients together in a medium to large bowl:

1 ¼ c. flour
1 c. sugar
1/3 unsweetened cocoa powder, sifted
1 t. baking soda
½ t. salt

In another bowl, mix the following: 

1 cup water or brewed coffee, at room temperature
1 t. vanilla
1/3 c. olive (or vegetable) oil
1 t. apple cider vinegar

Pour wet ingredients into the dry.  Whisk or beat until smooth. 

Pour into square (8x8) pan.
Bake 30 minutes or until knife inserted into center of cake comes out clean. 

While the cake is baking, prepare the frosting.  Sift together:
1 c. powdered sugar
1/8 c. unsweetened cocoa
3 T. almond, soy, or rice milk
2 T. olive oil (I use orange flavor oil for this)

If you like nuts, toast (in toaster oven or dry skillet) ½ c. of either chopped walnuts or sliced almonds.

Pour and spread the frosting over the cake as soon as you remove it from the oven.  Sprinkle the nuts over the frosting.  The frosting soaks into the warm cake and makes it even more moist and dense.