Cake Central › Recipes › Vegan Chocolate Cake

Vegan Chocolate Cake

Byron
By: Byron
Posted 11/11/10 • Last updated 11/11/10 • 125 views • 2 comments

Posted by Byron

This is a moist recipie, when I used it to make a purse cake. I did add one egg worth of egg replacer to make it sturdier for sculpting. To make a 13 x 9 in sheet I double the recipie, to make a double layer 6" cake I divide between two tins.

Ingredients

  • Ingredients 3/4 cup whole wheat pastry flour 1 cup all purp unbleached flour 2 teaspoons baking powder 1 teaspoon baking soda 3/4 cup good cocoa powder 1/2 teaspoon salt 1 cup plain soymilk 1/2 cup canola oil 1 1/2 cups pure maple syrup 1 teaspoon apple cider vinegar 2 teaspoons vanilla 2 teaspoons of instant coffee Optional Extras and Changes 1 cup Grated Zucchini (reduce the wet ingredients (oil, milk and syrup) a little for this zucchini is wet) 1 cup Chopped nuts 1 cup of roughly chopped chocolate Can change the all purpose for whole wheat Spices (cinnamon, nutmeg, ground all spice, ginger, ground cloves, pumpkin spice)

Comments (2)

SUNSHYNE757 9/27/11 at 10:39am
How does it taste though?
basileneo 1/12/12 at 6:50pm
I'll try to guess: it tastes like chocolate. ;)
Cake Central › Recipes › Vegan Chocolate Cake