Lenten Chocolate Cake
A rich and moist chocolate cake recipe that tastes indulgent but still complies with the dietary restrictions of the Lenten season.
- Serves: 24 persons
- 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
Step 1Sift the flour, baking soda, cocoa powder, and salt into a mixing bowl and mix using a whisk.
Step 2In 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 3Add the dry ingredients to the wet ingredients and mix until incorporated and a smooth batter forms. Mix in the chopped nuts if using.
Step 4Preheat the oven to 350 F.
Step 5Lightly 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 6Bake 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 7When the cake has cooled, serve with a dusting of confectioners' sugar and enjoy.