Emi (emi_xiv) wrote in vegancooking,

Absolutely Kickass Chocolate Cake

So, last night, I was absolutely craving chocolate cake, and I have a recipe that's foolproof for providing cruelty-free chocolatey goodness. However, I had no regular flour, only whole wheat pastry flour, which is absolutely not as good. So, to offset the lack of flavor in my cake, I pulled together a frosting based off the back of the one you find on the back of Hershey's cocoa powder. It's pretty excellent. But, definately, there is no rule saying that you have to put frosting on this. No rule at all. I put it in a square dish and serve it as brownies all the time. It's all a matter of opinion. For while you're screwing around with pans, remember that this cake doesn't rise much. Maybe a centimeter.

"Made-In-The-Pan" Chocolate Cake
from the book "Honest Pretzels" by Mollie Katzen

1 1/4 c. flour
1 c. sugar
3/4 t. baking soda
1/2 t. salt
1/3 c. cocoa powder
1 c. water
1/3 c. oil
1 t. vinegar
1 t. vanilla extract

Preheat oven to 325. In an 8x8 glass baking dish, mix together all the dry ingredients until they are a sort of cinnamon color. Add wet ingredients and mix thouroughly. Bake for 30 minutes.

If you'd like to mix the cake up in a seperate dish, you definately can. This is out of a kids' cookbook, so there's lots of emphasis on fun things you can do with your baking. || For the vinegar, I use balsamic vinegar because it gives this really interesting flavor to a rather plain (but good!) chocolate cake. However, any sort of vinegar will do. || If you're using frosting with this, you might want to try this with whole wheat pastry flour. If you're really into a chocolate OD, you can just follow the recipe, but if you're only kind of a chocolate fan, then I really do suggest the pastry flour. || If you're making a layer cake (which I totally support), use two 9-inch round metal dishes and heat the oven to 350. This makes a nice, low cake, which is much more managable than one of the giant monsters that you might find in a restraunt. Don't worry if you only have about a quarter-inch of batter in your pans; that's going to happen. I think that the baking time for that is 30 minutes, but check it after 15.


1/2 c. vegan butter (1 stick)
2/3 c. cocoa powder
3 c. powdered sugar
1/3 c. soy milk
1 t. vanilla extract

Melt the butter and remove from heat. Mix in the cocoa until blended. Add the powdered sugar and soy milk and beat until you have a spreadable consistancy. Add the vanilla extract and beat again.
Tags: desserts-cakes-chocolate, desserts-cakes-frostings
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