Valentine’s Day is on a Friday this year, meaning you could turn the whole weekend into a love fest if you wanted to at our inn in Chestertown, MD…
If you’re in need of something chocolate this Valentine’s Day, or any day of the year, this is going to become your go-to chocolate cake recipe, we promise. In fact, it’s quite possibly the last chocolate cake recipe you will ever need and here are 5 reasons why:
1. Everyone loves it: it tastes fantastic!
2. It just happens to be vegan chocolate cake recipe, so if you’re worried about what to feed your vegan niece or your best friend’s new vegan boyfriend, this is it.
3. You probably have all ingredients in your kitchen all the time.
4. It’s incredibly versatile: you can even make it right in the pan if you want. Alternatively, you can make it in one layer, or several; make cupcakes of varying sizes; serve it plain, dust it with confectioner’s sugar, glaze it with chocolate ganache, ice it with your favorite icing; only your imagination and your stamina will hold you back.
5. It’s super fast to make: 10 minutes to put it together and 20 to 30 minutes to bake it, depending on the size of the pan or pans. You’re supposed to let it cool when it’s done, but it’s not unheard of to eat it right out of the pan!
If you search the web for a vegan chocolate cake recipe, there are several very similar renditions out there; this one comes from The Moosewood Collective’s Moosewood Restaurant New Classics, but here at our inn in Chestertown, MD, we gave it this awesome name:
Super Simple-Devilishly Delicious-Chocolate Cake
1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder, or better yet raw cacao
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil, or melted coconut oil
1 cup cold water OR chilled brewed coffee
2 teaspoons real vanilla extract
2 tablespoons apple cider vinegar
1. Pre-heat your oven to 375 degrees. Oil and dust with cocoa an 8 inch cake pan, then line the bottom with parchment paper. If making cupcakes, line with paper or foil liners. For this recipe, it is imperative that your oven be hot and your pan is ready to go.
2. In a medium sized bowl, sift together the flour, cocoa, baking soda, salt and sugar. Make a well in the center.
3. In a small bowl, whisk together the oil, water or coffee, and the vanilla. Pour into the dry ingredients and mix until nicely blended and there are no lumps.
4. Add the vinegar and stir; it will react with the baking soda immediately and leave pale streaks in the batter. Immediately pour the batter into the pan or pans. Place in oven and bake for 25 to 30 minutes, checking it at 20. If you are making cupcakes, it will take less time to bake.
See? Four easy steps and you’re done! And guess what? Those heart shaped pans come in just the right size. Try baking this delicious cake today and learn why we love it here at our Maryland bed and breakfast