Vegan Sugar Free Chocolate Cake

Ingredients

3 cups flour
2/3 cup unsweetened cocoa powder
1 cup Splenda
2 tsp. baking soda
1 tsp. salt
2/3 cup oil
2 tbsp. Balsamic vinegar
2 tsp. vanilla extract
2 cups cold water

Directions

Preheat oven to 350 degrees. Lightly oil an 8-inch cake pan and set aside. In a medium bowl, stir together the flour, cocoa, Splenda, baking soda, and salt. Add the oil, vinegar, vanilla and cold water and stir together carefully until “just mixed.” Spoon evenly into cake pan and bake for 30-35 minutes, or until a toothpick or knife comes out clean. Let cool for 10-15 minutes before removing from pan. Cool completely before frosting.

This is a recipe that I adapted from the cookbook: La Dolce Vegan: Vegan Livin' Made Easy by Sarah Kramer.