Total Time
46mins
Prep 16 mins
Cook 30 mins

This is the best chocolate cake and this frosting goes well with it. I like this cake as it contains no eggs and can be made with things I have on hand. The cake recipe is the Moosewood Cake and the frosting is a modified Hershey recipe. The original Moosewood Cake has 1/2 cup oil and no applesauce and I think it is better made with applesauce for half of the oil.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
  3. In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
  4. In another bowl, combine the oil, applesauce water or coffee, and vanilla.
  5. Pour the liquid ingredients into the dry ingredients and mix until well-blended and smooth.
  6. Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
  7. Without wasting any time, pour the batter into the prepared baking pan.
  8. Bake for 25 to 30 minutes.
  9. Cool for 20 minutes, then frost with frosting.
  10. For the frosting, combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined.
  11. Dissolve 1 teaspoons instant coffee in 1 tablespoons milk and add to frosting.
  12. Add additional milk, 1 tablespoon at a time, beating to desired consistency.
  13. About 1-1/4 cups frosting.
  14. For Vegan use only soy milk and only a vegan [non dairy] margarine.