Rich, moist, and very chocolatey, this quick and easy one-bowl chocolate cake is dairy-free, egg free, and vegan. It's a great no-fuss recipe for a weeknight dessert!Adapted from the Los Angeles Times, Feb. 7, 1991
Preheat the oven to 350 °F. Spray a 9- x 9-inch inch baking pan with baking spray and set aside. If you'll be serving the cake out of the pan, line the bottom with parchment paper. For best results, use a sifter to remove the lumps from the flour and cocoa powder.
In a medium bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking soda, and salt.
Add the canola oil, vinegar, and vanilla. Pour in the boiling water and stir until the batter is smooth.
Transfer the cake batter into the prepared pan, and tap the pan on the counter a couple of times to shake out any bubbles.
Bake for 28 to 30 minutes, or until a cake tester inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 30 minutes. If you prefer to serve the cake out of the pan, allow it to cool for 15 minutes in the pan, then turn it out onto a cooling rack. Transfer to a platter before serving.
Dust the cake with powdered sugar, then serve and enjoy!
Dark chocolate cocoa powder and espresso powder give this cake an intense chocolate flavor. Feel free to substitute regular cocoa powder and/or omit the espresso powder if you prefer.For a different presentation, make a half recipe in a 6-inch round cake pan lined with parchment paper and sprayed with baking spray. Bake for 20 to 25 minutes.