I’ve become dessert obsessed.

I used to make this cake daily at the cafe, it was a favorite and the no one could believe that it was vegan. It is a science experiment of sorts and the kids love to make it so if you have little ones at home let them try their hands at it. It’s adapted from a Moosewood recipe (one of my favorite places to have lunch). If you would like a layer cake, make this in two pans rather than doubling and dividing it.

1-1/2 c unbleached white flour
1/3 c Green & Black’s Organic Cocoa powder
1 t baking soda
1/2 t salt
1 c sugar
1/2 c vegetable oil
1/2 c cold brewed espresso
1/2 c cold brewed coffee
2 t good vanilla extract
2 T apple cider vinegar

Pre-heat the oven to 375.

sift together the dry ingredients into an ungreased 8 inch cake pan. In a separate bowl mix together the oil, coffee, espresso and vanilla (NOT the vinegar yet). To save on dishes measure them into a 2 cup measuring cup and whisk together right in that.

Here comes the magic….

Pour the liquid ingredients into the dry ingredients in the cake pan and mix with a fork or whisk. When your batter is smooth and silky add the vinegar and stir very quickly to evenly distribute the vinegar. Don’t take to long. It will foam a bit and make swirls. This is a good thing, it is was will create the rise in your cake. But you need to do it quickly. Now slide the cake into the oven and bake for 25-30 minutes. Allow to cool thoroughly before removing from the pan.

Topping ideas:

I prefer this cake with a light dusting powdered sugar and cocoa but raspberries, strawberries, nuts and caramel have all been tried and are all delicious!

I’m making this later today so look for pictures

Have a great Saturday and do something delicious!

Creatively serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com

Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog and websites are viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.