I recently had some vegan relatives staying with me.
After they left, I had soy milk left over. I don’t particularly care for soy
milk in my coffee or cereal, but I hated to pour nearly half a gallon down the
drain. So I decided to be a little creative. This recipe can be served to those
who don’t or can’t drink cow’s milk. If that’s not a problem for you,
substitute cow’s milk for the soy milk. You'll also have to omit the toffee bits if you want a vegan version of the cake. However, with or without cow's milk and with or without the toffee, the result will be an
incredibly moist chocolate cake.
Ingredients:
1-1/2 cup + 2 T. all-purpose flour, sifted
1 cup sugar
2/3 cup + 1 T. unsweetened cocoa powder
4 teaspoon baking powder
1-3/4 cup + 2 T. soy milk
2-1/2 T. canola oil
1 teaspoon vanilla extract
1 cup toffee bits (optional)
powdered sugar
Preheat oven to 320 degrees. Grease and flour 8”
round pan.
Combine flour, sugar, cocoa and baking powder in
large bowl.
In separate bowl whisk together milk, oil, and
vanilla ingredients.
Add wet ingredients to dry ingredients, stirring with
wooden spoon until just combined. (Over-mixing will result in a dense cake.) Fold
in toffee. Pour into pan.
Bake 40 minutes or until toothpick inserted in center
comes out clean.
Cool on wire rack. Dust with powdered sugar before
serving. If you want to get a bit fancy, place one large or several small paper
doilies on top of the cake before dusting. Carefully lift the doilies afterwards. (Unfortunately,
as you can see, my attempt wasn’t all that successful. 😖 But it tasted great, all the same!
