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Mustard Seed Market & Cafe Natural Foods Cookbook
Our bakery's vegan chocolate cakes are difficult to keep in stock . . . especially when they're frosted and decorated with all-natural food colors. Our bakers are artists!
Yields: 2 individual plain cakes or 1 filled and frosted 10" layer cake.


• Nonstick cooking spray
• 3 cups unbleached, all-purpose flour
• 2/3 cup cocoa powder
• 2 tsp. baking soda
• 1 tsp. sea salt
• 1 cup granulated sugar
• 1 cup vegetable oil
• 1 cup cold, organic brewed coffee
• 1 tsp. pure vanilla extract
• 1/4 cup brown rice vinegar

Heat oven to 375 degrees. Spray 2 10" cake pans with nonstick cooking spray and line with parchment paper.

In a medium bowl, sift together the flour, cocoa, baking soda, salt, and sugar.

In another medium bowl, combine the oil, coffee, and vanilla. Stir into dry ingredients until well incorporated. Add the vinegar and mix well.

Divide batter evenly between the 2 pans. Bake 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes. Invert, remove parchment paper, and invert again on a rack to cool completely.


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