Deep Chocolate Banana Vegan Cake
1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil (corn oil works well)
1 cup cold water or chilled brewed coffee
1 medium sized banana. smashed
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar
Chocolate raspberry glaze
Preheat oven to 375 degrees. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
In a medium bowl, sift together flour, cocoa, baking soda, salt and sugar. In another bowl, combine the oil, water or coffee, smashed banana, and vanilla.
Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth. Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Quickly pour the batter into the baking pan.
Bake for 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out dry. Transfer to a plate when cool and glaze.