Deep Vegan Cake (Chocolate Cake) Made Lighter
- Reviews 2
Ready In: 40 mins
Serves: 8
Yields: 1 layer cake
Ingredients
Cake
- 1 1⁄2 cups unbleached white flour
- 1⁄3 cup cocoa powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup Splenda sugar substitute
- 1⁄2 cup fructose
- 1⁄4 cup applesauce
- 1⁄4 cup oil
- 1 cup brewed coffee, chilled
- 2 teaspoons pure vanilla extract
- 2 tablespoons cider vinegar
Chocolate Peanut Butter Frosting
- 2 ounces unsweetened chocolate
- 1⁄4 cup natural-style peanut butter
- 3 tablespoons water (plus a little more if needed)
- 1 teaspoon pure vanilla extract
- 1⁄2 cup fructose, powdered (run through a spice mill)
- 1⁄2 cup Splenda sugar substitute
Directions
- Preheat the oven to 375 degrees F.
- Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
- In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
- In another bowl, combine the applesauce, oil, coffee, and vanilla.
- Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.
- Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
- Without wasting any time, pour the batter into the prepared baking pan.
- Bake for 25 to 30 minutes.
- Cool for 20 minutes, then frost with Chocolate Peanut Butter frosting.
- In a double boiler or small heavy saucepan, melt the chocolate on medium heat. (You can also melt it in the microwave.).
- While it melts, beat together the peanut butter, water, and vanilla until smooth.
- Beat in the Splenda and Fructose and add the melted chocolate, mixing until blended.
- Spread the frosting on the cooled cake.
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