Ingredients:
1 1/2 cups organic unbleached flour, sifted (plain flour)
3 tbsp. Organic cocoa powder, sifted (regular cocoa flour)
1 tbsp. Baking powder
1/2 tsp. Juice (organic sugar)
1/4 teaspoon salt
5 canola oil (can be substituted with safflower oil)
2 teaspoons raspberry vinegar *optional
1 teaspoon vanilla extract or 1/2 teaspoon vanilla extract Almonds
1 1/4 cup vanilla soy milk (if the batter seems too thick, add more)
Preparation:
Preheat oven to 180 degrees F
In a medium mixing bowl, combine flour, cocoa, baking powder and baking soda, the sugar and salt. Beat to merge. Add
soy milk, oil, vinegar and vanilla to the flour mixture.
Combine wet and dry ingredients until smooth, then pour into a 9″ x 9″ skillet. (Before pouring the batter over the cake, spray the pan with nonstick cooking spray.)
Bake at 350 F for about 25 – 30 minutes; try it with a toothpick. This is done when the toothpick comes out clean. Leave to cool on a wire rack and then remove from the mold. I find that the cakes slide easily out of the glass pans once they have cooled completely.