Well, it's here. As soon as the jack-o-lanterns have turned to mush and the poppy is off my lapel, it's Christmas season. Normally, this is where I up my butter intake to truly heroic levels, but I think I will try to limit my intake this year. That being said, I present to you below a wicked chocolate cake recipe, and it's vegan! No eggs, no butter (just a bit of canola oil), but yes, there's sugar and flour. This is adapted from Mollie Katzen's children's cookbook Honest Pretzels. It doesn't need icing, but if you add some buttercream, Stella McCartney will hate you.
Vegan Chocolate Cake
In a glass 8 or 9 " square pan, mix together
1 1/4 cup flour
1 cup sugar
1/3 cup good cocoa
1/2 tsp salt
3/4 tsp baking soda
Make 4 dents in the mixture- 2 big, and 2 small.
Pour into the dents
1 cup water
1/3 cup canola oil
1 tsp vanilla extract
1 tsp white vinegar
Mix until it's all smooth and combined.
Lick batter off of spatula shaped like a finger (optional).
Bake 30 minutes, cool in pan, and sprinkle with icing sugar. Mmmmm.
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