Chocolate Vegan Cake

1-1/2  cups		all purpose flour
1/3  cup		unsweetened cocoa powder
1  teaspoon		baking powder
1/2  teaspoon		salt
1  cup		granulated sugar
1/2  cup		vegetable oil
1  cup		cold water or coffee
2  teaspoons		pure vanilla extract
2  tablespoons		cider vinegar

Tip: For nutritional information on all the ingredients in Chocolate Vegan Cake just click on each ingredient name. Then adjust the serving size for any Chocolate Vegan Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the oven to 375º.
I made cupcakes. There is enough batter for 1/3 c per muffin cup. I use an ice cream scoop to measure and to make sure it's always even. I always use cupcake liners. Easy peezy cleanup! Just mix everything up in a bowl. Mix two minutes and scoop into cupcake pan. Start checking on them about 10 minutes in. Since they are smaller than a cake it won't take that long. I left the cake instructions just in case you wanted to make a cake instead.

Grease a 9-inch round pan or 8-inch square pan. If you're planning on removing the cake from the pan, line with parchment paper and grease very well.
Sift together the flour, cocoa, soda, salt, and sugar directly in a medium bowl. In a 2 cup measuring cup or small bowl, measure and mix together the oil, cold water or coffee, and vanilla.
Pour the liquid ingredients into the dry ingredients and mix with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter and put it in the oven right away. Bake for 25 to 30 minutes and set aside to cool.