Deep Chocolate Vegan Cake
Winifred Curtis
If you are ever at a loss to support a flagging conversation, introduce the subject of eating. - Leigh Hunt
ingredients
- 1Â 1/2 cups unbleached white flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup cold water or chilled brewed coffee
- 2 tsp pure vanilla extract
- 2 tbs cider vinegar
- Chocolate-Peanut Butter Frosting:
- 2 oz unsweetened chocolate
- 1/4 cup peanut butter
- 3 - 4 tbs water
- 1 tsp pure vanilla extract
- 1 cup confectioner’s sugar
directions
- 1
Preheat oven to 375. Generously oil 8" square or round baking pan. Dust with sifted cocoa, or line bottom with parchment paper.
- 2
Cake: Sift flour, cocoa, soda, salt & sugar. In another bowl combine oil, water or coffee and vanilla. Pour liqued into dry, and mix until smooth. Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan.
- 3
Bake for 25 - 30 minutes. Serve cake from pan, or when cool transfer to plate. Frost with Chocolate P/B frosting.
- 4
To make Frosting:
- 5
In heavy saucepan, melt chocolate over medium heat. Beat together peanut butter, water & vanilla until smooth. Beat in confectioners sugar, and add melted chocolate, mising until blended. Spread on cooled cake.
notes
"Caitlin found this in a magazine and made it for us. We have been having it since. It is so rich and yummy, you'll be addicted!" Denise
Source: Winifred Curtis
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