Have Your Cake

And most certainly eat it too! If you’re strapped for time, and are still looking for something to impress your sweetheart tonight, this cake will certainly do the trick.

I actually got this recipe off a classmate after she had brought in the cake for a class presentation last term. I was completely astounded by the cake: incredibly light and moist, and the chocolate and cinnamon was rich in depth and flavour.



And you know that stuff that comes out of a little cardboard box? I used to be jealous of how those cake mix ones always came out so light, airy and moist, before I came back to reality and remembered that it’s all thanks to chemicals and additives. This recipe gives you the texture without all that extra stuff. Best of all, it’s vegan, it keeps its moisture for days, and it’s just as easy as making it from the box! This cake is super delicious (and addictive) on its own, but will look even more impressive frosted. Be sure to serve a glass a cold milk with a slice of cake!

Vegan Chocolate Cinnamon Cake
Makes 9 large servings

1 ½ cups all purpose flour
1/3 cup cocoa powder
1 tbsp ground cinnamon
1 tsp baking soda
½ tsp salt
1 cup white sugar
1/3 cup vegetable oil
1 tsp vanilla extract
1 ½ tbsp lemon juice
1 ¼ cups water

Preheat oven to 350°F. Lightly grease and line a 9x9-inch pan.

In a bowl, sift together the flour, cocoa, cinnamon, baking soda and salt.

In a separate bowl, beat the oil and sugar together. Add in the vanilla extract and mix until incorporated. Add the dry ingredients and beat slowly just until ingredients are blended and smooth; do not overmix. Quickly stir in the lemon juice.

Pour cake batter into the prepared cake pan and bake for 30 to 35 minutes, or until the cake tester comes out clean. Remove from the oven and allow to cool in the pan for 30 minutes. Remove from pan and allow to cool completely on a rack. Serve as is, dusted with icing sugar, cocoa powder and/or cinnamon, or apply frosting of your choice.