Vegan Chocolate Vinegar Cake

Christine, this is the cake I brought in during Our Town tech and I might have some to share this week.


  • Large bowl
  • 13×9 inch baking pan


  • 3 cups of flour
  • 2 cups of sugar
  • 1/3 cup baking cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 Tbsp white distilled vinegar
  • 1/2 cup canola oil
  • 2 cups of water (I replaced one of the cups of water with a cup of coffee)
  • 1 Tbsp vanilla


  1. Preheat the oven to 350 deg F.
  2. Place all ingredients in a bowl and mix well. Pour into an ungreased 9″x13″ pan.
  3. Bake for 35-40 minutes or until done. Cool completely, frost as desired.


Originally from:


Mel’s Granola Bars

Granola Bars with Almonds, Chocolate, and Dried Cranberries

Makes 16 bars (or 24 if you’re trying to be extra good!)

2.5 cups rolled oats
1/2 cup wheat germ
1 cup sliced almonds
1/2 cup of coconut
1/2 cup chopped dried cranberries or cherries
1 can (14 ounces) sweetened condensed milk

Adjust oven rack to lower-middle position and preheat oven until 325 degrees.
Grease a 9×13-inch baking pan with vegetable cooking spray.
For bars’ easy removal, line pan bottom and up the two sides with a 9- by 18-inch strip of heavy-duty foil. Grease foil with vegetable cooking spray.
Mix all ingredients in a medium bowl.
Turn into prepared pan and pat down until firmly packed.
Bake until golden brown about 30 minutes. Don’t overbake or it’ll be a monster to cut up. Transfer pan to freezer to cool. When firm, use foil handles to remove bars from pan. Remove foil and use a long, sharp knife to cut bar into 24 1- by 4-inch bars. Can be stored in an airtight container up to 1 week. From