My go-to cake

People, you can't go wrong with this one. You just can't. It's chocolaty, it's moist, it has a roasted coffee flavor, and it happens to be vegan. It's great as a coffee cake with brunch, or as a late-night dessert cake. Or as an any time I-need-a-snack cake. This weekend it was a gift cake for some friends who are moving. Here it is, in all its glory:

One Pan Cake
2 1/2 c. flour (I bake with one part all purpose flour to one part wheat flour)
1 1/2 c. sugar
1/2 c. cocoa
2 t. baking soda
1/2 t. salt
2/3 c. vegetable oil
2 T. cider vinegar
1 T. vanilla
2 c. cold coffee or water
1/3 c. sugar
1/2 t. cinnamon

Stir together the dry ingredients (flour, 1 1/2 c. sugar, cocoa, baking soda, salt) in an ungreased baking pan.*

Make three wells in the mixture and pour the oil, vinegar, and vanilla into each. Pour in the coffee and stir with a fork until well mixed. Spread into an even layer and bake at 350 for 35-40 minutes.

While the cake is baking combine the 1/3 c. sugar and cinnamon. Sprinkle over the hot cake** and let cool for 15-20 minutes before cutting.

*The recipe calls for one 12x8 inch baking pan; this time I used two pie plates.

**I usually wait to add the cinnamon sugar until I'm going to serve it.

Recipe from the Marlboro Country Cookbook series