Let Them Eat Cake!

In David Lebovitz's book The Sweet Life in Paris, he notes that every Frenchwoman he knows loves chocolate so much she has a chocolate cake in her repertoire that she's committed to memory, one she can make on a moment's notice, in case a spontaneous dinner party should arise. I would like to try many a version of dairy-free chocolate cake in a quest to find that special recipe to keep in my repertoire. Here's one of many to come!

Difficulty Level: Facile (Easy)


What you need:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup warm water
• 1 tsp. vanilla extract
• 1/3 cup coconut oil
• 1 tsp. apple cider

For the icing:

• 1/4 cup sugar
• 3 tbsp. vegan margarine
• 2 tbsp. coconut milk
• 2 tbsp. cocoa powder
• 1 tsp. vanilla extract

What to do:

1. Preheat oven to 350F. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda and salt. Add warm water, vanilla, coconut oil and apple cider. Mix well to combine and pour into a well-oiled 9-inch bread pan. Bake for 25 minutes.
2. In a small saucepan over medium heat, combine all icing ingredients except vanilla. Bring to a boil and let simmer for 3 minutes. Remove from heat and add vanilla. Let sit for at least 5 minutes before drizzle over the cake. Savor alone or with tes amis. Bon Appetit!