Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
This lovely cake is simple to make and delicious enough to serve just as is, but it can also be topped with a scoop of nondairy vanilla ice cream or yogurt. If there’s any left over, you can store it, covered airtight, at room temperature for several days.
I recommend using all organic non GMO ingredients.
Preparation time: 10-15 minutes
Ingredients:
Safflower or sunflower oil, for oiling pan
1 3/4 Cups unbleached white flour, plus more for dusting pan
1/2 Cup unsweetened cocoa powder
1 2/3 Cups raw unrefined sugar
1 3/4 Teaspoons baking soda
1/8 Teaspoon salt
1/2 Cup trans fats free margarine
1 1/2 Tablespoons rice milk or organic milk
1 Teaspoon vanilla extract
1/4 Cup water
2 Eggs
Cooking time: 30-40 minutes
Directions:
Preheat the oven to 350 F. degrees. Lightly oil the inside of a 12-cup Bundt pan and dust it lightly with flour, shaking out the excess.
Combine the flour, cocoa, sugar, baking soda, and salt in the bowl of an electric mixer; mix well with a fork. In a separate bowl, combine the margarine, milk, vanilla, water, and eggs; whisk until the mixture is creamy. Add the wet ingredients to the flour mixture and beat on medium speed, frequently scraping down the sides of the bowl, for 4 minutes. Pour the batter into the prepared pan and bake 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely in its pan before turning it out onto a serving platter.
Makes 12 Servings
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.