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2. Into a medium bowl, sift unbleached all-purpose flour, cornstarch, Dutch cocoa powder, baking soda, and salt, or blend with a wire whisk. Add light brown sugar, and blend with a wooden spoon or a whisk, breaking up lumps as needed.

3. In a large bowl, and using an electric mixer fitted with a paddle attachment on medium speed, mix canola oil, dry instant coffee, white vinegar, vanilla extract, and water for 1 or 2 minutes or until well blended. Scrape down the sides of the bowl using a rubber spatula.

4. Reduce speed to low, add ½ of dry ingredients to liquid ingredients, and mix to combine, scraping the bowl as needed with a rubber spatula. Add remaining dry ingredients, and mix for 1 or 2 minutes, scraping down the bowl, until batter is nice and smooth with no lumps.

5. Pour batter into the prepared pans, or divide evenly among the cupcake tins, filling each cup about ¾ full. Bake 9×13-inch cake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Bake round cake layers for 25 to 35 minutes. Bake cupcakes for 20 to 30 minutes or until tops spring back when lightly touched. Do not overbake.

6. Cool 9×13-inch cake and cupcakes completely on wire racks before frosting or freezing. Cool round layers and cupcakes 10 minutes before loosening from the pans. Gently remove round layers and cupcakes from the pans, and cool completely on wire racks. Cool 9×13-inch cake in its pan.

7. Frost with your choice of frosting (try Chocolate Frosting, recipe in Chapter 21; Vanilla Bean Buttercream Frosting, variation in Chapter 21; or Chocolate Ganache Icing, recipe in Chapter 22), and sprinkle with chocolate shavings. Or double-wrap in plastic and freeze.

Variations: For Macho Mocha Cake, add 1 or 2 teaspoons instant coffee to a batch of Chocolate Frosting (recipe in Chapter 21) and decorate. For Mexican Chocolate Cake, add ½ teaspoon ground cinnamon and ¼ teaspoon ground chili powder to the cake batter.

BAKER’S BONUS

Using dry instant coffee is an easy way to add a strong coffee flavor without adding extra liquid to a recipe. Crush the coffee crystals, and add them to the liquid in the recipe before using so they dissolve faster.

Red Velvet Cake

This deep red cake with a hint of cocoa and cinnamon makes for a very striking cake when decorated with creamy white frosting. This is the perfect party cake for Valentine’s Day or Christmas.

Yield:

1 (8×2-inch) cake, 1 (8×8-inch)

round cakes, or 12 cupcakes

Prep time:

40 minutes

Bake time:

20 to 45 minutes

Serving size:

1 slice cake, or 1 cupcake

1 tsp. pure vanilla extract

¾ cup Vegan Buttermilk (recipe in

Chapter 2)

2 cups unbleached all-purpose

flour, or ½ unbleached all-

purpose flour and ½ whole-

wheat pastry flour

2 TB. Dutch cocoa powder

½ tsp. salt

1¼ cups Florida Crystals or

unbleached cane sugar

¾ cup canola or vegetable oil

Egg substitute for 2 large eggs

(Ener-G Egg Replacer or Bob’s

Red Mill works best)

1 tsp. all-natural red food coloring

1 tsp. baking soda

1 tsp. white or cider vinegar

1. Preheat the oven to 350°F. Grease and flour 1 (8×2-inch) round cake pan, or 1 (8×8-inch) baking pan with nonhydrogenated shortening, tapping out excess flour. Or line 12 muffin cups with paper cupcake liners.

2. In a small bowl, whisk together vanilla extract and Vegan Buttermilk.

3. Into a medium bowl, sift together unbleached all-purpose flour, Dutch cocoa powder, and salt, or blend with a wire whisk.

4. In a large bowl, and using an electric mixer fitted with a paddle attachment on medium speed, mix Florida Crystals and canola oil for 1 or 2 minutes or until light. Add egg substitute and all-natural food coloring, and whisk again until well blended and smooth, scraping the bowl as needed using a rubber spatula.

5. Reduce speed to low, and add ½ of dry ingredients to batter, alternating with ½ of vegan vanilla buttermilk mixture, until well blended. Add remaining