A rich and moist chocolate cake recipe that tastes indulgent but still complies with the dietary restrictions of the Lenten season.
- 3 cups flour (all-purpose)
- 2 tsp. baking soda
- 6 tbsp. cocoa powder
- 1 tsp. salt
- 2 cups sugar (granulated)
- 3 tbsp. white vinegar
- 2 tsp. vanilla extract
- 3/4 cup vegetable oil
- 2 cups water (cold)
- Optional: 1 cup nuts (chopped)
- For dusting: sugar (confectioners)
- Sift the flour, baking soda, cocoa powder, and salt into a mixing bowl and mix using a whisk.
- In a separate bowl, combine the sugar, vinegar, vanilla extract, vegetable oil, and water. Whisk together until the sugar is dissolved and the wet ingredients are combined.
- Add the dry ingredients to the wet ingredients and mix until incorporated and a smooth batter forms. Mix in the chopped nuts if using.
- Preheat the oven to 350 F.
- Lightly oil a 9 x 13 baking pan or spray with cooking spray to prevent sticking. Pour the batter and smooth the top with a spatula.
- Bake in a preheated 350-degree oven for approximately 45 minutes or until a tester inserted into the center of the cake comes out clean.
Note: This recipe can also be used to make cupcakes. It will yield approximately two dozen regular cupcakes or 48 mini cupcakes. For cupcakes, reduce the baking time to 20 minutes.
When the cake has cooled, serve with a dusting of confectioners sugar and enjoy.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||1 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||1 g|