Most everyone loves chocolate. If that includes you, you are in for a surprise at how easy and delicious today’s Magic Chocolate Cake is. It has a texture somewhere between chocolate cake and chocolate brownie. The recipe comes from a vegetarian cookbook called The Peaceful Palate by Jennifer Raymond. She says it is magic because it contains no eggs and no dairy, and she mixes it right in the pan! I prefer to mix it in a bowl. But if you want it to be super easy with no bowl to wash, do it her way. I have changed how to make it only slightly. And that’s probably what most cooks do!
1 ½ cups all purpose flour
¾ cup sugar
½ teaspoon salt
1 teaspoon baking soda (not baking powder)
3 tablespoons cocoa powder
1 teaspoon vanilla
1/3 cup vegetable oil
1 tablespoon white distilled or apple cider vinegar
1 cup cold water
- Preheat oven to 350 degrees F.
- Combine flour, sugar, salt, and baking soda.
- Add vanilla, vegetable oil, vinegar and water and mix well (with a fork, spoon, or whisk is fine—mixer isn’t needed).
- Bake for 30 minutes (I use a 9-inch ungreased square or round aluminum baking pan) until a toothpick inserted in the center comes out clean. I made two Magic Chocolate Cakes, mixing in the pan, for a recent birthday party.
Cool completely before frosting with a Chocolate Cream Frosting similar to the one below. Or serve with a dusting of powered sugar or a bit of whipped cream.
2 tablespoons softened margarine (I use butter)
1 1/3 cups powdered sugar
1/3 cup cocoa
½ teaspoon vanilla
2-4 tablespoons water (as needed)
- Cream the margarine or butter in a small bowl.
- Add sugar, cocoa, vanilla, and water just a little at a time until frosting is of desired consistency—thick but spreadable.
- Spread the frosting over the Magic Chocolate Cake and serve from the pan. Makes nine servings.