Monday, April 11, 2011

Eggless, Dairy-free Mocha Cake

For my mother's 94th birthday, we ordered a wonderful cake and for those, like my husband, who can not eat eggs or dairy products I made this easy cake in a large heart shaped cake pan:

3 cups flour
1 scant cup sugar (we do not like our cake too sweet)
9 tablespoons of Hershey's cocoa
1 1/2 teaspoons baking soda
4 1/2 tablespoons vinegar
1/2 tablespoon vanilla
9 tablespoons canola oil or (4 canola oil + 4 applesauce)
1 1/2 cups coffee

Mix all dry ingredients together, add coffee and stir well.
At the last moment, add the vinegar, stir quickly and place in the oven.

Oven temp 350F, bake until toothpick inserted comes out clean.

Make sure the vinegar is added quickly followed by quick stirrying and immediately place the batter in the oven. The vinegar and baking soda combine to create a batter that will rise in the oven!

Do not overstir after adding the vinegar.