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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 214.3
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 243.8 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.8 g

View full nutritional breakdown of Vegan Chocolate Cake, Moosewood recipe, slightly altered calories by ingredient
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Vegan Chocolate Cake, Moosewood recipe, slightly altered

Submitted by: MEL_UNRAU

Introduction

The original moosewood recipe calls for 1/2 cup oil. I made it once as the recipe calls for with oil and once with applesauce. Worked beautifully with applesauce, so that's the keeper for me. Delish with optional glaze calories included The original moosewood recipe calls for 1/2 cup oil. I made it once as the recipe calls for with oil and once with applesauce. Worked beautifully with applesauce, so that's the keeper for me. Delish with optional glaze calories included
Number of Servings: 10

Ingredients

    Unbleached all purpose flour 1.5 cup
    Cocoa, dry powder, unsweetened, .33 cup
    Baking Soda, 1 tsp
    Salt, .5 tsp
    Granulated Sugar, 1 cup
    Applesauce, unsweetened, .5 cup
    Water, tap, 1 cup
    Vanilla Extract, 2 tsp
    Cider Vinegar, 2 tbsp

    Optional Glaze:
    Semi-Sweet Baking Chocolate Squares, 4 oz
    Vanilla Extract, .25 tsp
    Water, tap, .5 cup

Directions

Instructions
Equipment: 9-inch round or 8-inch square cake pan, 2-cup measuring cup, double boiler
Preheat the oven to 375.
Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan.
In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla.
Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly.
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.
Bake for 25 to 30 minutes and set aside to cool.
To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300 and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet.
Stir the hot water and vanilla into the melted chocolate until smooth.
Spoon the glaze over the cooled cake.
Refrigerate the glazed cake for at least 30 minutes before serving

Serving Size: 10-12 slices

Number of Servings: 10

Recipe submitted by SparkPeople user MEL_UNRAU.






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