This easy vegan dessert has got it goin' on! Chilled brewed coffee brings out the depth of raw cacao; perfectly balanced by vanilla and a touch of real sugar or liquid stevia. Top it with raw chocolate ganache, or enjoy with fresh berries and coconut shavings.

Serves 8

Vegan Chocolate Cake

• 1½ cups unbleached white flour
• ⅓ cup unsweetened cacao powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 cup minimally-processed sugar (or 1 tsp. liquid stevia)
• ½ cup vegetable oil
• 1 cup cold water or chilled brewed coffee
• 2 tsp. pure vanilla extract (or 1/2 tsp vanilla powder)
• 2 Tbsp. cider vinegar

1. Preheat oven to 375°F. Generously oil 8-inch square or round baking pan. Dust with sifted cacao, or line bottom of baking pan with parchment paper.

To Make the Cake:

2. Sift flour, cacao, soda, salt and sugar/stevia. In another bowl, combine oil, water or coffee and vanilla. Pour liquid into dry, and mix until smooth.

3. Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan.

4. Bake for 25 to 30 minutes. Serve cake from pan, or, when cool, transfer to plate.

5. Frost with the vegan icing of your choice.

Raw Chocolate Ganache:

• ³⁄₄ cup agave nectar
• ³⁄₄ cup cacao powder
• ¹⁄₃ cup coconut oil, melted

Place all ingredients in a blender and process until smooth, then pour and smooth over cake.

Recipe adapted from Vegetarian Times, here.

Ganache recipe from Food.com, here.