Fresh out of our ovens: a holiday cake that's not only made with heart-healthy olive oil, but also free of dairy products and eggs. That's right, a vegan chocolate cake! Whether you're entertaining a vegan daughter, a lactose intolerant uncle, or just a modern health-minded family, this cake is for you. It's full of flavor, coming from real cocoa powder, robust olive oil, and enhanced with a splash of brandy. This cake is a winner, whatever the occasion.
3 cups all-purpose flour
2 cups organic cane sugar
½ cup unsweetened cocoa powder
1 tablespoon cinnamon
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups water
¾ cup Marquesa Estra Virgin Olive Oil
2 tablespoons chocolate liquor or brandy
Preheat oven to 350°F. Oil two 9-inch round cake pans; line with wax paper, then coat with paper with oil and a dusting of flour.
In a large bowl, sift together flour, sugar, cocoa, cinnamon, baking soda, and baking powder. In a separate large bowl, whisk together water, oil, and liquor. Add to dry ingredients; beat until smooth.
Pour into prepared pans; bake until a toothpick inserted in the middle comes out clean, 35 to 40 minutes.
Cool 10 minutes in pan, then invert and remove cake from pan. Carefully peel off paper and cool completely on a wire rack.