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Preheat oven to 350 F. Grease a 9x13 cake pan (I use butter, but if youre going the vegan route, use your usual product/method).
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This recipe will make two 9-inch round cakes or 24 cupcakes.
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So prep whichever pan you prefer.
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Sift together the flour, baking soda, baking powder and salt in a large mixing bowl.
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Add cocoa powder and cinnamon and stir in with a whisk until the mixture is uniform.
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In a separate bowl, add brown sugar and pour oil over top, then stir together.
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Add cold coffee, milk or milk substitute, vanilla and cider vinegar.
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Whisk together.
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Pour the wet mix over the dry ingredients and whisk together quickly until fully combined.
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Pour into your prepared pans.
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Bake cakes for 20-25 minutes, or until an inserted toothpick comes out clean.
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If making cupcakes, reduce baking time.
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Cupcakes are ready in my oven in about 18 minutes.
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Remove pans from oven and allow cakes to cool.
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Frost as desired once cool.
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I have posted an easy chocolate buttercream recipe in my recipe box and my family loves the combo.
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Notes: 1.
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I used chocolate soy milk as the milk substitute in my last one and it was great.
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But I usually use coconut-milk beverage (not coconut water or the full-on coconut milk that comes in a can) for baking and love the results.
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My point: this can easily be made vegan.
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Use what milk-type beverage you have on hand that youd normally drink.
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2.
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The secret to egg-free baking is that you have to mix the wet and dry ingredients separately, then slap them together all at once and stir to combine them quickly.
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This traps the air bubbles that form as a result of the baking powder and baking soda mixing with liquid (especially acidic liquid, hence the vinegar).
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The faster theyre in the tin, the fluffier your end product will usually be.
