Vegetarian Glazed Chocolate Doughnut Cake!
You know those pages on your cookbooks that are covered in sugar or wrinkly from spills and so many uses you can’t count? For me that page in my cookbook is the Best Chocolate Cake from the Quick Vegetarian Pleasures by Jeanne Lemlin. Now I am not a vegetarian but this recipe is so delicious, you don’t miss all the butter. But no recipe in a cookbook is truly perfect, you need to put your own spin on it. So, here is my version of this cake, which I have named “Vegetarian Glazed Chocolate Doughnut Cake!”
2 1/4 cups white flour
1 1/2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups warm water
1/2 cup vegetable oil (I use olive oil, I like the depth it adds to the flavor)
1 1/2 tsp vanilla extract
1 1/2 tsp white vinegar
1. Preheat oven to 350F. Make sure your oven is heated to 350F before you start. Grease pans with cooking spray while you wait. I use a 8x10 pan.
2. Combine dry ingredients: flour, sugar, cocoa, baking soda and salt.
3. Pour in water, oil, vanilla, and vinegar, then stir until well combine.
4. Pour immediately into prepared pan. It is important that this batter does not sit around, this cake rises because of the reaction between the baking soda and vinegar, if left to sit your cake won’t rise!
5. Bake for 30 minutes, or until skewer comes out clean.
In the cookbook they have a nice icing recipe, so check out the cookbook for it. I personally make a nice glaze.
So, let the cake cool for 15 minutes. While the cake is still warm mix together 6 tbs icing sugar, 1 tbs warm water and 1 tsp vanilla extract. Pour over warm cake.
To add a little more pizzazz I sometimes use different extracts like orange or almond in some glaze and drizzle it over the vanilla glaze.
I hope you guys enjoy this delicious cake!
p.s. I am sorry for being so sporadic in my posting lately, I promise to get back on track.