Description
If you feel the need for cake and forgot the butter and eggs, then this is the cake for you! It is also a perfect vegan cake. No need to doctor this up!
Ingredients
1 1/2 c flour
1 c sugar
3 T unsweetened cocoa
1 t baking soda
1/2 t salt
1 t vanilla
1 t white vinegar
5 T canola oil
1 c cold coffee
Marshmallow Frosting
2 egg whites at room temperature
1/4 t salt
1/4 c sugar
3/4 c light corn syrup
1 t vanilla
Instructions
Grease and flour an 8″ square or round cake pan. I used cocoa to flour my pan! Preheat oven to 350.
In a large mixing bowl combine flour, sugar, cocoa, baking soda and salt. Whisk to combine.
Make 3 holes in the flour mixture. Add vanilla to one, vinegar to the other and oil in the third. Pour coffee over mixture and stir until combined and moist.
Scrape batter into prepared pan and bake for 25-30 minutes or until cake pulls away from sides and springs back when touched lightly. When cool frost with your favorite frosting or the marshmallow frosting below.
Frost with marshmallow icing or your favorite kind!
Marshmallow Icing
Use a stand mixer for best results.
In a clean, grease-free bowl, beat egg whites and salt on high speed until foamy.
With mixer running, slowly add sugar. Beat mixture until soft peaks form. They should bend a bit when you pull beater out.
Bring corn syrup to a boil over medium heat in a small saucepan. When it comes to a boil, remove from heat. Slowly drizzle hot corn syrup over egg white mixture while mixer is running on high speed. Beat for about 5 minutes or until stiff peaks form. Add vanilla and mix to combine.
Notes
You will probably have too much frosting and it doesn’t keep well-so just enjoy it on a spoon!
Leave the iced cake uncovered. If you are using sprinkles, sprinkle them on the icing right away or they may not stick. This icing slightly hardens but is still luscious. My cake did sink in the middle which is probably due to Denver’s altitude. Next time I make it here I would decrease the baking soda by a 1/4 teaspoon.