VEGAN LOW-FAT CHOCOLATE CAKE
(Below is specified as made in a cake pan, however, I sometimes make these as cupcakes, use paper liners or butter & flour individually)
1 1/2 cups unbleached all-purpose flour
1/2 cup granulated sugar
1/3 cup raw cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water
1/4 cup canola oil
1 teaspoon vanilla extract
2 tablespoons light or dark molasses
Confectioner’s sugar for dusting
1. Preheat your oven to 350 degrees F, butter and flour a 6 inch round cake pan
2. In one bowl, mix together all the dry ingredients, in a separate bowl mix together the dry ingredients. Then combine.
3. Bake for 50-55 minutes or until the cake springs back a smidge when lightly pressed with a fingertip in the middle.
4. Remove, let cool, sprinkle with confectioner’s sugar prior to serving.