It’s another baking day!
Today I thought I’d share a very special recipe: My grandmother’s chocolate cake! I grew up on this cake, and it just screams birthday to me, especially when topped with her homemade butter-cream frosting.
My Grammy has always had a vast collection of cookbooks, and I think this recipe is originally from the Covenant Cookbook – Covenant being a church she attended. She started baking this cake after my Pop-pop had a heart attack, and chose this recipe because it’s low in cholesterol. It wasn’t until I was baking it for a birthday last week that it clicked: this cake is also vegan! That’s right – no eggs or milk in this cake!
Grammy’s Chocolate Cake is a very rich, dense chocolate cake, perfect with a tall glass of cold milk. It’s not overwhelmingly chocolaty, and so it goes with all sorts of toppings. I’ve paired it with vanilla, butter cream, chocolate, and peanut butter frostings, and have left it unfrosted and simply dusted it with powdered sugar.
Without further ado, here’s the recipe!
- 3 c. sifted flour
- 2 c. sugar
- ¾ c cocoa
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. brown vinegar
- 2 tsp. vanilla
- 1 tsp. oil
- 2 c water
Preheat oven to 350°. Sift dry ingredients in a bowl. It is important to sift the dry ingredients. This is a dense cake, and the sifting keeps it from becoming too heavy. Make a well in the middle. Add liquids and mix well. Pour into a greased and floured 9” x 13” pan. Bake at 350° for 35-40 minutes. Do not over bake! When a toothpick inserted comes out clean, it’s done. Cool and then frost.
Hope you enjoy this tasty, vegan, low-cholesterol chocolate cake 🙂