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Milk - and egg- free chocolate cake
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seeit2 posted:
1-1/2 cups all-purpose flour * 3/4 cup granulated sugar * 1/2 tsp salt * 1 tsp baking soda * 1/4 cup unsweetened cocoa powder * 1-1/2 tsp vanilla extract * 1/3 cup Canola oil * 1 Tablespoon distilled white vinegar * 1 cup cold water

Preheat oven to 350*. Combine dry ingredients in a bowl and make a well in the center. Add wet ingredients and mix until just combined.

If baking a cake, pour into 9" pan and bake for 30 minutes. Cupcakes take 25-30 minutes, but start checking them after 20.

Dust with confectioner's sugar or your favorite frosting.




From the cookbook "The Joy of Vegan Baking" by Colleen Patrick-Goudreau
Deb (39) DD (4) Funny, spirited, curious, has a severe milk allergy, egg allergy  DS (9 mo) fearless and bottomless, no known allergies
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