A Guide to Vegetarian Living

This recipe comes entirely from Andrew Patton so, with due consideration to him (and his beautiful new wife Itzel and daughter Kaira), I hope you enjoy this recipe! It’s vegan, not because some hippies decided to experiment in the kitchen, but because the Great Depression made milk and eggs hard to come by! One of the best parts about this is that you don’t use a separate mixing bowl, you do all of the mixing in the pan that you cook the cake in. I believe Andrew’s grandmother passed along this recipe to him, and his shared love for spreading love through good food means I’m certain he wont mind sharing it with all of you. It’s mostly made out of ingredients people have lying around so whip it up some day if you want to give it a try. It’s just as tasty as non-vegan chocolate cake, I promise!

Ingredients-
1 1/2 C. Flour
6 Tbsp Cocoa
1 C. Sugar
1 Tsp Baking Powder
1/2 Tsp Salt
6 Tbsp Oil
1 Tbsp White Vinegar
1-2 Tsp Vanilla
1 C. Water
1 C. Dark Chocolate Chocolate Chips (semi-sweet, dark or bittersweet all come in vegan varieties, and then there’s carob if you’re not in the chocolate loving mood) (optional, check the back just to make sure there’s no milk in it, but dark chocolate usually means no dairy, cocoa butter is vegan!)

Preheat oven to 350 degrees.

Sift together all of the dry ingredients (not the chocolate chips if you’re using them) and pour directly into an 8-inch square un-greased baking pan.

Make 3 wells in the dry mixture, one large one and two small ones.

Add the oil to the big well, and the vanilla and vinegar to the other two wells separately.

Pour the water over the top of al of it and mix together until smooth

Add the chocolate chips now if you’re using them and mix them in until well distributed.

Bake at 350 degrees for 30 minutes.

Enjoy!