Super Moist Chocolate Cake

Ingredients (use vegan versions):

    1 1/2 cups all-purpose flour (can substitute with whole wheat flour)
    1 cup brown sugar
    1/3 C sifted good quality cocoa
    1 teaspoon baking soda
    1/2 teaspoon salt, optional
    3/4 C  canola oil
    1 tablespoon white vinegar
    2 teaspoons vanilla extract
    1 cup cold water

Directions:

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well.

2. Pour the wet ingredients into a bowl. Whisk furiously until you begin to work up a sweat.  Mix the wet and dry ingredients together until there aren't any more lumps and pour into a bundt cake pan.  (It's nice to oil it very lightly and dust it with white sugar, instead of flour.)

3. Bake for about 40 minutes, test with a fork.  Let it sit for an hour.  Then, invert it on a platter.  Be sure to cover it after it cools. 

This cake is FABULOUS.  It's great plain.  But, it's also good with vegan german chocolate frosting.  (Once I get the links and kinks worked out, the link would be [here].  Dust it with powdered sugar.  I even like it with some very lightly sauteed berries.  You can sautee them in just a teaspoon of canola oil.

Enough cake for 8-10 people.  Preparation time: 15 minutes, Cooking time: 40+ minutes
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