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When I was a kid, my Mom used to make this cake for weekend desserts between paydays. It is easy to make and requires ingredients generally already available from the pantry. We had no idea at the time that it was vegan, and we sure didn’t care one way or the other.
My Mom passed away in 1993 from colon cancer. Even though she had smoked weed with me in the ’70s, she would not use it during her cancer treatment because it had been re-criminalized in Alaska, where we lived at that time. Thanks, Nancy Reagan! The recipe card I have is in her handwriting, and I can feel her close by every time I pull it out.
I make this cake more often as part of my cannabis-infused repertoire, and it is still a big hit. Vegan stoners can enjoy it as well, which is important here in Potland, Oregon!
Here’s the recipe:
- 3 cups Flour
- 2 cups Sugar
- 1/3 cup unsweetened Cocoa Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 2 Tablespoons Vinegar (white, apple cider or Bragg’s)
- 1 Teaspoon Vanilla
- 3/4 Cup Vegetable Oil or Cannabis-Infused Vegetable Oil
Preheat oven to 325 degrees. In a 9′ x 13″ glass pan mix together the flour, sugar, cocoa powder, baking soda and salt. Once these are well mixed, make three wells in the dry ingredients. In the first well add the vinegar. In the second well add the vanilla, in the third add the vegetable oil.
Pour 2 cups of water over the whole mess and mix well with a fork or small whisk. Be sure to check the corners of the pan to make sure the liquids are getting mixed in thoroughly. The mixing process takes longer than I think it ought, but it is also very important to make sure everything is well mixed.
The instructions say to bake it for 30 minutes, but I find it takes longer, more like 50 minutes, to cook properly. I do start checking it at 30 minutes, though, because I never seem to remember that it actually takes more time. To test if the cake is ready, poke the cake in the middle with a toothpick or butter knife all the way to the bottom. The knife or toothpick should come out clean when the cake is done.
Cool on a rack that allows air to circulate under the pan.
Mom’s frosting recipe specifically for this cake includes hot coffee, which I never seem to have or want to bother with once it’s time to frost the cake. Neither did Mom. So, we both usually leave it and the cocoa out and make a vanilla frosting; a milk product of your choice can be used instead of hot coffee. The last time I made it, I left out the cocoa and coffee and substituted peanut butter for the margarine because I was out. What a happy accident that was! Anyway, here’s the original frosting recipe, which is most likely delicious, but I honestly have no idea, as you can tell.
- 2 Tablespoons Margarine
- 2 Tablespoons Unsweetened Cocoa Powder
- 2 cups Powdered Sugar
- Hot Coffee to desired consistency
Blend all these ingredients until smooth.
The cake can be stored at room temperature for as long as it takes to eat one, up to several days. It’s okay to refrigerate to make it last longer. I have never tried freezing one; they just don’t last that long!