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Moosewood’s Vegan Chocolate Cake

So, I think the biggest problem with vegan desserts is the texture – the lack of egg and butter results in hockey puck pastry. But my vegan friend Danny swore that this cake was good, so I decided to give it a try. The cake is easy enough, and the vinegar and baking soda actually give the cake a decent lift and texture. I think the cake needs more chocolate flavor, but I didn’t bother with the glaze, so I think that would really help it. This recipe is a keeper, if you have any of those annoying vegans in your life.


Ingredients

Cake Ingredients

1 ½ cups unbleached white flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold water or coffee

2 teaspoons pure vanilla extract

2 tablespoons cider vinegar

Chocolate Glaze

1/2 pound semi-sweet chocolate

3/4 cup hot water

1/2 teaspoon pure vanilla extract

Instructions

Equipment: 9-inch round or 8-inch square cake pan, 2-cup measuring cup, double boiler

  1. Preheat the oven to 375º.
  2. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan.
  3. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla.
  4. Pour the liquid ingredients into the baking pan and mix the batter with a whisk. When the batter is smooth, add the vinegar and stir quickly.
  5. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.
  6. Bake for 25 to 30 minutes and set aside to cool.
  7. To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet.
  8. Stir the hot water and vanilla into the melted chocolate until smooth.
  9. Spoon the glaze over the cooled cake.
  10. Refrigerate the glazed cake for at least 30 minutes

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