Vegan Chocolate Cake

I really should call this "Brownie Cake". Because that is what it tastes like! Yum Yum Yum!!!!

No dairy, no eggs. Can easily be made with gluten-free flours (see note*).

(From "The Joy of Cooking" cookbook, by Irma Rombauer)

Whisk together in a large bowl:

1 & 1/2 cups flour

1 cup & 2 Tbsp. sugar

1/3 cps & 1 Tbsp. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

Add:

1 cup cold water

1/4 cup oil

1 Tbsp. vinegar

2 tsp. vanilla

Whisk until smooth. 

Spread into greased & floured 8" pan.

Bake at 375 degrees for 30 minutes.

Top with powdered sugar or icing.

*Note: I made this with half almond flour, half wheat flour, and it was incredible! I used 3/4 cup almond flour and 1 cup wheat.

For a completely gluten-free cake, I recommend the following (add a few Tablespoons more flour if batter is too runny):

3/4 cup almond flour (and choose one option)

&

1/2 cup brown rice flour

1/2 cup amaranth/potato/quinoa flour (your choice)

OR

1 cup all-purpose gluten-free four