Deep Chocolate Vegan Cake

Deep Chocolate Vegan Cake
1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil (corn oil works well)
1 cup cold water or chilled brewed coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar
Preheat oven to 375 degrees. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
In a medium bowl, sift together the flour, cocoa, baking soda, salt and sugar. In another bowl, combine the oil, water or coffee, and vanilla. Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.
Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Quickly pour the batter into the baking pan.
Bake for 25-30 minutes. Cake is done when a toothpick inserted in the center comes out dry. Serve the cake right from the pan, or transfer to a plate when cool.
Serves eight.
Nutrition values per serving: 315 calories, 15 g fat, 44 g carbohydrates, 3 g protein, 0 mg cholesterol, 217 mg sodium.
"Moosewood Restaurant New Classics" (2001 Clarkson Potter, $40)