Piper's Chocolate Cake

The other day temperatures were extremely hot and my daughter wanted to make a cake.  We went straight to the pantry and found all the ingredients we needed. Her inspriation has been bubbling due to the fact that she enjoys watching a few Youtube cooking videos. Although she did most of the measuring, mixing and stirring, I was in the kitchen to over see her efforts and offer a hand when needed. Being her willful assistant. My daughter displayed such ease and comfort in the kitchen which made me very proud. Obviously, my devotion to creating inside the kitchen has rubbed off. Most of my assistance came towards the end. Placing the cake in the oven and taking the cake out of the oven.  

This cake recipe is easy on many levels. First, no eggs! No cracked shells or messy raw egg to deal with. A factor that some parents may find important when letting children create in the kitchen. Having no eggs and no milk either, make this cake vegan.  Second, simple ingredients. Just the basics. All the ingredients needed are probably sitting in your pantry at this moment. Third, one bowl, one spoon and one pan. Making this cake virtually effortless. Prep and bake time combine, 40 mins.      

Here is my daughter in action. Unlike my son, the elusive kitchen cape crusader. He does not like to get his photo taken. She does. My son thought vegan baking never tasted so good. I did inform him that vegan food does not consist only of baked goods but of savoury goods. And those are just as good.  

Piper's (No Egg) Chocolate Cake 

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1 1/2 cups cake flour or all purpose flour

1 cup sugar

1/4 cup good quality cocoa powder 

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable oil

1 teaspoon white vinegar

1/2 vanilla

1 cup cold water

1. Preheat the oven to 350º. Grease bottom and side of a square cake pan, 8x8x2 inches, with butter and lightly flour.

2. Mix flour, sugar, cocoa, baking soda, and salt in a large bowl. Mix oil, vinegar and vanilla. Stir in the oil mixture and water, vigorously, into the flour mixture for 1 minute until everything is well blended. Immediately pour into the prepared pan.

3. Bake for 30 - 35 minutes or until toothpick inserted in the centre comes out clean. Cool for 15 minutes. Then serve.  

Very happy with her efforts and the results were moist and delicious! My daughter did add a personal touch by placing shredded coconut on top of the batter before baking it in the oven. Therefore giving it a toasted coconut topping.

Have a good weekend everyone! - JW