Chocolate Lovers Wet Chocolate Cake and Vegan Too!

That is a deliciously dirty chocolate cake!


I read about this delicious and simple recipe from the Food Allergy Mama blog. I did not have chocolate chips at hand so I increased the amount of soy milk, sugar, cocoa powder and canola oil. The end result was irresistible.



3/4 cup soy milk
1/2 cup vegetable oil
1 1/4 tsp. vanilla extract
1 cup unbleached all purpose flour
1 1/2 cup sugar DIVIDED
1 cup unsweetened cocoa powder DIVIDED 
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup boiling water


Preheat oven to 350 degrees and oil an 8 inch glass square baking dish. In a medium bowl mix soy milk, vegetable oil and vanilla with a wire whisk. In a separate medium bowl combine flour, 1 cup granulated sugar,  1/2 cup cocoa powder, baking powder, baking soda and salt with a wire whisk. Add soy milk mixture to flour mixture and combine with a rubber spatula until thoroughly mixed. Spread batter into prepared cake pan. In a small bowl combine remaining granulated sugar and 1/2 cup cocoa powder. Sprinkle evenly over top of batter and pour 1 cup boiling water over the top. Do not stir.


Bake 30-35 minutes or until cake is just set in the center. A tooth pick inserted in the middle should come out with just a few crumbs. Remove from oven and serve warm. 


The cake can be scooped out with a large spoon or let it sit until it is room temperature and cut into slices. Devour and enjoy!