CHOCOLATE CAKE & VEGAN, TOO (NO EGGS OR NO DAIRY)

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This recipe was first use when we met Fran Costigan several years ago in Seattle when we participated in an educational fair called “Meatless in Seattle.” We liked the cake so much that whenever we need a chocolate cake, we use this recipe. The fact it is vegan is a bonus.

Ingredients:

  • 2 cup All Purpose flour

  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup + 2 Tablespoons cocoa powder, dutch process
  • ½ cup maple sugar
  • 2 teaspoons instant espresso (optional)

    1 cup vanilla soy milk

  • 1 cup water
  • ½ cup canola oil
  • 1 cup maple syrup
  • 2 teaspoons cider vinegar
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract

Method:

Sift dry ingredients into a large bowl and stir to completely combine. In another bowl, mix the wet ingredients with a whisk until foamy. Pour liquid ingredients into the dry and mix gently but thoroughly (batter will be very thin); pour into 2 each, 9” pans, oiled and lined with parchment; bake in 350ºF oven in center of middle oven for approximately 25 to 30 minutes or until firm in center.

Cool in pan on racks for 10 minutes; turn cake out onto racks to finish cooling; wrap layers tightly in plastic wrap and refrigerate before assembling cake.

 






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