Categories: Dessert, cake, vegan

Ingredients

• cooking spray
• 2 cups plus 2 tbs sugar
• 2/3 cup unsweetened cocoa powder, American style (not Dutch-process)
• 3 cups unbleached white all purpose flower
• 2 tsp baking soda
• 1 tsp salt
• 2 cups water
• 1/2 cup mild vegetable oil, (such as corn or canola)
• 2 tbs cider vinegar, white vinegar, or fresh squeezed lemon juice
• 1 tbs pure vanilla extract

Directions

1. Preheat oven to 350 F

2. Generously spray 2 9-inch round cake pans or 1 9×13 inch cake pan with cooking spray.

3. Combine 2 tbs of the sugar and 2 tbs cocoa and place in sprayed pans, knocking the pans around to coat well. Knock out any excess.

4. Sift the flour, the remaining sugar and cocoa, baking soda, and salt together into a large bowl.

5. Combine the water, oil, vinegar and vanilla. Stir well.

6. Pour the water mixture into the cocoa-flour mixture, whisking vigorously for a couple of minutes, until smooth and lump-free.

7. Pour the batter into the prepared pan(s) and whack the pan(s) on the counter a couple times to release any air bubbles.

8. Place in the preheated oven and bake until the edges of the cake have pulled away from the pans slightly and the cake tests clean with a toothpick, 25-30 minutes.

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