Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup brown sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt,
- ¾ cup orange juice, preferably organic fresh-squeezed orange juice
- 1/3 cup cooking oil, I used canola
- 1 teaspoon almond extract
- 1 egg
- One 8-inch doily
- about 1 tablespoon of confectioner's sugar
Recipe Description
This is a single-layer cake has sophisticated flavor pairings and yet it takes less than one hour to make. I prepared it this past week for a visiting friend and since it is so easy to make, I was able to also prepare a lunch and not feel pressed for time in the kitchen. It does not create a lot of dishes to clean up, since it can be made using one bowl. By using orange juice instead of milk, it is a lovely dairy-free cake option for those who have milk sensitivities.
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