From inthekitchenwithkath.com
(Adapted from a recipe in The New American Diet, by Sonja and William Connor)
Makes 1 8x8-inch cake or 12 cupcakes.
Dry ingredients
1½ cups all-purpose flour (180g)
1 cup sugar (I used maple sugar, but regular is fine)
1 teaspoon baking soda
3 tablespoons cocoa powder
½ teaspoon salt
1 teaspoon cinnamon (Optional, to make it Mexican Cocoa Crazy Cake)
Wet ingredients
3 tablespoons oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup cold water
1. Preheat the oven to 350˚.
2. Stir the dry ingredients together in a medium bowl.
3. Pour the liquid ingredients into the bowl.
4. Stir well with a fork or whisk until well blended.
5. Pour into an ungreased 8x8-inch pan. (Or make 12 cupcakes in a paper-lined muffin pan.)
6. Bake cake for 30 – 35 minutes, until a toothpick in the center comes out clean. (Bake cupcakes for 25 – 30 minutes.)
7. Cool, dust with powdered sugar, and serve.
If you’re interested, here are the numbers for 1/12th of the cake or 1 cupcake:
154 calories
4 g fat
28 g carbohydrates
152 mg sodium
1.8 g protein