Egg-free Chocolate Cake - pastry flour

Method

• Preheat oven to 350 F. Grease a 9x13 cake pan (I use butter, but if youre going the vegan route, use your usual product/method).
• This recipe will make two 9-inch round cakes or 24 cupcakes.
• So prep whichever pan you prefer.
• Sift together the flour, baking soda, baking powder and salt in a large mixing bowl.
• Add cocoa powder and cinnamon and stir in with a whisk until the mixture is uniform.
• In a separate bowl, add brown sugar and pour oil over top, then stir together.
• Add cold coffee, milk or milk substitute, vanilla and cider vinegar.
• Whisk together.
• Pour the wet mix over the dry ingredients and whisk together quickly until fully combined.
• Pour into your prepared pans.
• Bake cakes for 20-25 minutes, or until an inserted toothpick comes out clean.
• If making cupcakes, reduce baking time.
• Cupcakes are ready in my oven in about 18 minutes.
• Remove pans from oven and allow cakes to cool.
• Frost as desired once cool.
• I have posted an easy chocolate buttercream recipe in my recipe box and my family loves the combo.
• Notes: 1.
• I used chocolate soy milk as the milk substitute in my last one and it was great.
• But I usually use coconut-milk beverage (not coconut water or the full-on coconut milk that comes in a can) for baking and love the results.
• My point: this can easily be made vegan.
• Use what milk-type beverage you have on hand that youd normally drink.
• 2.
• The secret to egg-free baking is that you have to mix the wet and dry ingredients separately, then slap them together all at once and stir to combine them quickly.
• This traps the air bubbles that form as a result of the baking powder and baking soda mixing with liquid (especially acidic liquid, hence the vinegar).
• The faster theyre in the tin, the fluffier your end product will usually be.