Can one cake be all at once: easy, vegan, and delicious?
Yes, if it's this "Busy Day Chocolate Cake" recipe I found by Lucinda Scala Quinn, via the Martha site.
I stumbled upon it by accident when asked to contribute a dairy-free dessert for an Orthodox Jewish Shabbat dinner (chez my nephews and niece).
How surprised was I to find that the ingredients for this cake include no butter, no milk or sour cream, not even any eggs, and that the original directions call for you to mix all ingredients in the 8 x 8 pan you bake it in?
I was even more surprised that when baked, the cake comes out so moist that you'd be hard-pressed to lift it out of the pan unless you'd lined it with parchment. And the flavor is unmistakably rich and chocolatey. You could easily double this recipe and make a layer cake out of it, if you could just get it out of the pan to frost it!
For frosting, I used the recipe on the box of Domino's confectioner's sugar, subbing water for milk and margarine for butter. I also dyed it pink because in my world, frosting is always better when it's pink.
1 1/2 cups all-purpose flour, (spooned and leveled)
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
6 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
1 cup cold water
1. Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
2. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Let cool completely in pan on a wire rack.