Lenten Chocolate Cake
A rich and moist chocolate cake recipe that tastes indulgent but still complies with the dietary restrictions of the Lenten season.
- Preparation:
- Cooking:
- Total:
- Serves: 24 persons
Ingredients
- 3cups all-purpose flour
- 2teaspoons baking soda
- 6tablespoons cocoa powder
- 1teaspoon salt
- 2cups granulated sugar
- 3tablespoons white vinegar
- 2teaspoons vanilla extract
- ¾cup vegetable oil
- 2cups cold water
- 1cup nuts, chopped, optional
- Confectioners' sugar, for dusting
Instructions
Step 1
Sift the flour, baking soda, cocoa powder, and salt into a mixing bowl and mix using a whisk.Step 2
In a separate bowl, combine the sugar, vinegar, vanilla extract, vegetable oil, and water. Whisk together until the sugar is dissolved and the wet ingredients are combined.Step 3
Add the dry ingredients to the wet ingredients and mix until incorporated and a smooth batter forms. Mix in the chopped nuts if using.Step 4
Preheat the oven to 350 F.Step 5
Lightly oil a 9 x 13 baking pan or spray with cooking spray to prevent sticking. Pour the batter and smooth the top with a spatula.Step 6
Bake in a preheated 350 F oven for approximately 45 minutes or until a tester inserted into the center of the cake comes out clean.Step 7
When the cake has cooled, serve with a dusting of confectioners' sugar and enjoy.