I'd done a decent amount of baking in my life before I was blessed with two children with food allergies to eggs and nuts. Thanks to the internet I've been able to find and modify some recipes so they wouldn't be deprived of childhood's staple goodies. This is a fast and simple recipe for egg-free chocolate cake.
Vegan Chocolate Cake
3 cups all purpose flour
2 cups granulated sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 teaspoons vinegar
2 teaspoons vanilla extract
2 cups water
Preheat the oven to 350 degrees.
Stir together all the dry ingredients in a mixing bowl. Add the oil, vanilla, vinegar and water. Mix together until smooth.
Pour into baking cups for cupcakes or greased cake pans. Cook 15 minutes for the former and around 45 minutes for the latter. Remove from oven when a toothpick goes in and comes out clean, and allow to cool. Makes 24 cupcakes , two 9x5 inch loaf pans or two large round cake layers.
Not being dietary vegans, we frost with chocolate ganache.
1 quart heavy whipping cream
1 lb. dark chocolate
Grind up the dark chocolate very fine in the food processor.
Heat cream over medium heat in metal mixing bowl on top of the stove. Watch carefully or it will boil over.
Stir in ground chocolate, and continue to heat over lowest heat setting and stir occasionally until bits of chocolate are really melted in.
Chill mixture in the refrigerator for several hours. Take out and whip with a mixer until just stiff enough to hold it's shape. Use for frosting cakes or just enjoying by itself. YUM!