1 tablespoon vinegar (I used apple cider vinegar; use whatever)
2 teaspoons vanilla
2 cups powdered sugar, sifted to get all the lumps out
2 teaspoons tangerine zest (or orange)
3–4 tablespoons fresh tangerine or orange juice
Fresh or canned clementine or mandarin segments
Ganache (Not vegan!):
1/4 cup heavy cream
1/2 cup dark chocolate chips or chopped chocolate bar (I use a 60% cacao chip)
Preheat oven to 375F if using a shiny metal pan; 350F if using glass or dark metal pan.
Grease an 8″x8″ square pan and put some parchment paper on the bottom if you have it (if you don’t, then plan on serving the cake directly out of the pan).
Sift the dry ingredients together.
Whisk the wet ingredients together.
Add the wet to the dry and mix well.
Pour into the pan and bake 30 minutes, or until a toothpick inserted in the center comes out clean. Easy peasy.
Let it cool at least 30 minutes before icing.
To remove it if you have lined the pan with paper, run the blade of a butter knife around the edges to loosen it, then invert your serving platter over the top and, holding the pan tightly to the platter, flip the whole mess upside down and cross your fingers that it all stays together. Lift the pan off to reveal a perfectly centered, perfectly baked, vegan chocolate cake, ready for icing. (If you didn’t line the pan, just ice and serve it in the pan.)
To make the glaze: Combine everything in a bowl. Mix it up good. Pour it over your cake. Decorate with clementine segments
To make the Non-Vegan ganache: Heat the cream in a microwave-safe bowl in the microwave until very hot. Add the chocolate and stir until it’s all melted. Keep stirring until uniform in color. Pour over the cake. Mmm. If you want more of this for any reason, just double the amounts — no problem.