This all-purpose cake, made without butter or eggs, is so moist and easy to make that you will use it again and again. When frosted, it keeps well in the refrigerator for up to 24 hours. When not frosted, it freezes well for up to one month.
- Portion size 16 servings
- Credits : Canadian Living Magazine: July 2009
Ingredients
Method
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk incoffee, oil and vanilla. Stir in vinegar.
Prepare pans as per below. Pour in batter, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times).
Let cool for 10 minutes. Invert onto rack and remove pan. Remove paper; let cool completely.
Metal Pan Size:
One 13- x 9-inch (3.5 L) cake pan; Grease and line with parchment paper; Bake 30 to 35 minutes.
Metal Pan Size:
Two 8-inch (1.2 L) or 9-inch (1.5 L) round cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
Metal Pan Size:
Two 8-inch (2 L) or 9-inch (2.5 L) square cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
Metal Pan Size:
24 muffin cups for cupcakes; Grease or line with paper cups; Bake 18 to 20 minutes.
Nutritional facts Per each of 16 servings: about
- Sodium 231 mg
- Protein 3 g
- Calories 312.0
- Total fat 14 g
- Potassium 134 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 45 g
%RDI
- Iron 12.0
- Folate 22.0
- Calcium 1.0
