Thanks to the Cheap Vegan Journal for this great recipe…
Note: Some brands of rice and nut milks do contain soy lecithin. If you are interested in utilizing a completely soy free milk alternative, try brands such as Pacific Foods Almond Milk.
- 1 cup flour
- 1.5 cups sugar, divided
- 2 tsps. baking powder
- 1/2 tsp. salt
- 6 tablespoons cocoa powder, divided
- 1/2 cup soy (use almond or rice for soy free) milk
- 1 tsp. vanilla extract
- 2 tablespoons of vegetable oil
- 1.75 cups hot water
In a medium sized mixing bowl, whisk together the flour, 3/4 cup of the sugar, baking powder, salt, and 2 tablespoons of the cocoa. Stir in the milk, vanilla and oil, mixing until smooth. Pour the batter into a greased 8 or 9 inch round or square cake pan.
Mix the remaining 3/4 cup sugar with the remaining 1/4 cup cocoa, and sprinkle this mixture over the batter. Gently drizzle the hot water on top; There’s no need to mix it in.
Bake the cake in a preheated 350 degree oven for 40 minutes or until the top is set. serve the cake hot, with it’s sauce spooned over the top (it makes it’s own sauce, you’ll see)