Mocha Crazy Cake

By RJamoralin

This cake is crazy because no butter, no eggs, and no mixer are required. Canola oil provides the fat. Coffee and cocoa provide the flavor. Vinegar and baking soda provide the leavening alchemy.

Per serving: 283 cal, 13 g fat (1 sat), 3 g protein, 40 g carbs, 2 g fiber, 0 mg chol, 271 mg sodium, 8 mg calcium

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold brewed coffee
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 1/2 tablespoons cider vinegar

Preparation

Step 1

1. Preheat the oven to 375 F.

2. Sift together the flour, sugar, cocoa, baking soda, and salt into an ungreased 8-inch square baking dish.

3. In a 2-cup measure, combine the coffee, oil, and vanilla. Pour the liquid over the flour mixture and mix with a whisk or fork. When the batter is smooth, add the vinegar and mix quickly until incorporated.

4. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

5. Cool in the pan on a rack. When completely cool, dust with confectioner's sugar or spread with frosting, if you like, cut into squares, and serve.

Tip: Dust the cooled cake with confectioner's sugar, or top with berries and frozen yogurt. For a simple cream cheese frosting, beat together 8 ounces reduced-fat cream cheese and 1/2 cup confectioner's sugar, then beat in 1 teaspoon vanilla extract and enough 1% milk to make the mixture spreadable (2 to 3 tablespoons milk should do it).