This amazing Chocolate Oil Cake also happens to be a one mixing bowl vegan cake – easy to make with no eggs or dairy. The water and oil in the recipe make it an incredibly moist yet dense cake for any chocolate cake lover.
Moist Chocolate Cake (vegan & one bowl) | Sabraheart
The key to this recipe? Real cocoa powder, unsweetened. Seriously. Find the good stuff and never look back – it makes a tremendous difference. I found it at my local spice & grain store.
- Cake flour
- Unsweetened cocoa powder
- Baking soda
- White Sugar
- Canola oil
- White distilled vinegar
- Vanilla extract
Add the dry ingredients, then the wet ingredients into the bowl
- Preheat the oven to 350F or 175C
- Measure 3 cups of cake flour, sift (this is an important step) and add to a big mixing bowl
- 1/2 cup unsweetened cocoa powder (sift)
- 1/2 cups of white sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Mix the dry ingredients before you add the wet ones.
- 2 cups water
- 1 cup vegetable oil
- 2 tablespoons distilled white vinegar
- 1 teaspoon vanilla extract
Beat by hand until smooth Pour into a 9×13 inch pan – bake for 35 minutes.
Insert toothpick into the center of the cake and it should come out dry. Let the cake rest before icing (if you want to).
*This cake does not need to be refrigerated.
**Inspired by the Chocolate Oil Cake recipe at All Recipes
Rich Non Dairy Banana Bread
Grape Leaves Stuffed with Goat Cheese, Walnut & Cranberries
Rita’s NY Style Cheesecake
My husband is a vegetarian and I am often on the hunt for new recipes with some version on non-gassy protein alternative. Often I end up making mujadra – a delicious rice and lentil dish. It is easy and takes about 30 minutes from start to finish.
Now luckily for me, I have a husband that is happy eating the same thing over and over. However, I love to experiment and make new dishes for the both of us. So tonight I made an experiment and it was deeeelicious.
I was inspired by mujedra and makluba (a hearty dish of rice, lamb/chicken, eggplants, cauliflower and rice).
The recipe is step-intensive as this dish is all about the layering of flavors. Read through the recipe at least twice.
Rice, Lentil & Eggplant Stew
I need to work on my food presentation
1 small eggplant
1 cup of dry brown lentils (mine are not fast cook)
1/4 tsp coriander seeds
1/4 tsp mustard seeds
1 tablespoon of turmeric
1 tsp of cinnamon
2 bay leaves
1 clove of garlic (or a bit more if you like garlic, or none if you don’t)
1 cup of brown short grain rice
Canola oil (or your oil of choice except olive oil)
- Pour one cup of lentils into a saucepan or small pot
- Cover the lentils with water
- Add the bay leaves.
- Put a lid on the saucepan and let it cook on a medium flame for 20 minutes (or until they are soft)
- Wash + dice the eggplant
- Add eggplant into a bowl and sprinkle about 1 tablespoon of salt on the eggplant and mix with your hands. You want to dry out the eggplant a bit
- Chop a whole onion + garlic
- Place the saucepan on medium heat and add a tablespoon of canola oil. Give it a minute or two so the oil gets hot.
- Add the onion + garlic and give the pot a good shake to coat the onion + garlic in oil. Leave until they turn a gorgeous yellow color (around 10 minutes). You do not want to mix for the first couple of minutes.
- Once the onion is a rich yellow color, pour it out into a large bowl
- Add another tablespoon of canola oil and add the diced eggplant. Mix it a bit to soften. You need to mix it once in awhile while it’s cooking so it does not stick and burn. (Cooking should take no more than 10 minutes).
- Pour the cooked eggplant over the onion in the bowl
- Now it is time for the gorgeous flavors. Add the spices to the pot – coriander seeds, mustard seeds, turmeric and cinnamon.
- Stir the spices- by frying the spices in the remaining oil/hot pot, we are opening up the flavors
- Add 1/4 of a cup of water, mix and scrape the bottom of the pot to make sure you got all the spices.
- Pour the liquid over the eggplant and onions.
- Transfer the onion and eggplant back into the pot and add the cup of raw brown short grain rice on the top.
- Pour water until it just covers the top of the rice (around 2 cups), add the lid and let it sit on the stovetop for about 20 minutes on the medium flame.
- Once you cannot see the water anymore, turn off the heat and leave the top on for another 10 minutes.
Now it’s time to combine the two pots.
- Strain the lentils in case there is remaining water (I always have too much water).
- Remove the bay leaves
- Mix the cooked lentils well into the second pot with the rice,eggplant and onion.
**The dish does not need any additional salt since we never washed it off the eggplant
For those of you who love stuffed grape leaves, I have a new version for you.
Walnut, cranberry and goat cheese stuffed grape leaves
The recipe is quite easy.. here are the ingredients:
1. Jar of preserved grape leaves in brine
2. cup of walnuts
3. half a cup of dried cranberries
4. Half a cup of goat cheese
Step 1: Crush the walnuts (you want big chunks, just not whole walnuts)
Step 2: Dump crushed walnuts into a bowel
Step 3: Add the dried cranberries and goat cheese
Step 4: Mix in a tablespoon of the brine from the leaves
Step 5: Mix it all with your hands
Step 6: Stuff the grape leaves (one teaspoon/leaf) until the filling is finished – See how to stuff grape leaves here
It yields about 20 stuffed grape leaves