Fran Costigan, the Queen of Vegan Chocolate and Desserts, who we are privileged to know and call “Franma” created this luscious, gorgeous recipe for a moist, oil free chocolate cake. (She gave me permission to post this recipe.)
It is truly amazing and has become my go to chocolate cake. The secret is the Dutch-process cocoa powder. It’s the wow factor!
The recipe is for a 9″ round cake but I have used the batter for cupcakes and donuts too mostly because my son insists! The batter makes about 2 cups.
Fran’s method is very easy to follow. Mix dry ingredients in one bowl. Wet in another. Whisk together. Bake! She calls for organic ingredients, which of course, I do too – it goes without saying!
1/2 cup all-purpose flour
1/2 cup minus 1 tablespoon whole wheat pastry flour
1 1/2 tablespoons cornstarch
1/4 cup plus 1 tablespoon Dutch-process cocoa powder
1/4 cup vegan sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water or plant milk
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
Position a rack in the middle of the oven and preheat to 350°F. Prep your 9″ round pan by placing a circle of parchment paper on the bottom or whatever other pan you might be using.
Sift the dry ingredients into a big mixing bowl. Whisk together.
Wet ingredients into a small mixing bowl. Whisk together.
Pour the wet into the dry and whisk together until the batter is smooth. Pour the batter into the pans/holders, etc.
For a 9″ pie pan, bake for 25 to 30 minutes. For cupcakes, about 20 minutes.
Bake until the top sets, the sides pullaway from the pan, and a toothpick inserted into the center comes out clean.
Cool in the pan(s) for 10 minutes and then run a knife around the cake/cupcakes etc. and place on a wire to cool completely.
Note: This cake freezes incredibly well. Enjoy!