Low Fat Vegan Chocolate Cake

modified from theveganchef.com

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups whole wheat pastry flour
• 1  cup  unbleached cane sugar
• 1⁄3 cup cocoa powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 2⁄3 cup water
• 1⁄2 cup  cold coffee or 1⁄2 cup  espresso
• 3  tablespoons  safflower oil
• 1  teaspoon vanilla
• 1  tablespoon cider vinegar

Directions

1. Lightly oil a 9-inch springform or cake pan and set aside.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
3. In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
4. Add the wet ingredients into the dry ingredients, and whisk well to combine. Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
5. Pour batter into the prepared springform pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
6. Allow to cool on a rack for 10 minutes, loosen edges with a knife, remove the ring, and allow cake to cool completely.