Prep 25 mins
Cook 30 mins
Delicious chocolate cake from one of the Moosewood cookbooks. If my kids like it, I know it's good!
- 354.88 ml white flour
- 78.07 ml unsweetened cocoa powder
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml sugar
- 118.29 ml vegetable oil
- 236.59 ml cold water or 236.59 ml chilled brewed coffee
- 9.85 ml vanilla extract
- 29.58 ml cider vinegar
- 56.69 g unsweetened chocolate
- 59.14 ml peanut butter
- 44.37-59.16 ml water
- 4.92 ml vanilla
- 236.59 ml confectioners' sugar
- Preheat oven to 375.
- Oil an 8" square or round pan and dust with sifted cocoa.
- Sift flour, cocoa, soda, salt and sugar.
- In another bowl mix oil, water and vanilla.
- Pour liquid into dry and mix till smooth.
- Add vinegar and stir briefly.
- Without wasting time, pour batter into pan and bake 25-30 minutes.
- For frosting: melt chocolate in heavy pan on medium heat.
- Beat together peanut butter, water& vanilla.
- Beat in sugar then add melted chocolate.
- Beat till smooth.
- Spread on cooled cake.
good recipe. doubled baking soda and got a good rise. (i made cupcakes not a cake.) thought the flavor and texture were nice-- like non-vegan. but it wasn't as chocolately as i imagined it would be. (even with the switch of using basalmic instead of cider vinegar.) the flavor was more like red velvet than a standard chocolate cake.
I only made the cake, not the frosting, using another one instead that wasn't chocolate. This was an ok cake, and easy, too! It really didn't taste like it was "missing" anything. My vegan friends were fairly impressed, the only suggestion being that maybe more oil would make the texture better. I wasn't blown away, but I will try it again.
Wow! I have never made a vegan cake before so I tried this one because it had the most reviews. It tasted so good. I cut back the sugar a little because my sister-in-law who i made it for likes things a little less sweet. I used about 1/2 coffe and the other half almond milk. I used SMBcoffee's advice and upped the baking soda (by twice as much because I was paranoid = p) I also baked them in 6" round cake pans (I make 1 1/2 times the recipe because I didn't think it was going to be enough, but I had extra. 1 1/2 would probably be good for two 9" or 8" round pans). They puffed up a lot in the middle at first and then when I took them out of the oven, the middles sunk to be the same level as the rest of the cake. Just beware that this cake is hard to tort, If you are trying to do that. Frosting was perfect. Thanks so much.