Another Vegan Chocolate Cake

[Guest guest]

Karen, Thanks for your chocolate cake recipe. Here is another one that is

absolutely excellent! Fran Costigan is a traditionally trained pastry chef who

now owns a vegan, whole-foods baking pastry business. I saw her make this cake

at the Seattle " Taste of Health " last fall.

 

Try this cake -- you'll love it!

 

* Exported from MasterCook Mac *

 

Chocolate Cake to Live For w/ Ultimate Chocolate Icing

 

Recipe By : Fran Costigan, For Goodness Cakes

Serving Size : 16 Preparation Time :0:00

Categories : Cakes & Frostings Vegan

Vegetarian Next Month

Eat-LF Mailing List

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup whole wheat pastry flour

1 cup unbleached white flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 cup unsweetened Dutch cocoa powder -- plus

2 tablespoons unsweetened Dutch cocoa powder

1/2 cup maple sugar

- or evaporated sugar cane juice

1 cup vanilla soy milk

1 cup water

1/2 cup canola oil

1 cup maple syrup

2 teaspoons apple cider vinegar

1 tablespoon vanilla extract

1/2 teaspoon almond extract

---

Ultimate Chocolate Icing:

3/4 cup unsweetened Dutch cocoa powder

1/2 cup maple sugar

1/4 teaspoon sea salt

1/2 can boiling water

1 tablespoon vanilla extract

2 tablespoons kudzu -- dissolved in

3 tablespoons water

- or 2 tsp arrowroot with 2 tbsp water

 

Line two oiled 9-inch round cake pans with parchment paper.

 

Sift the dry ingredients into a large bowl. Whisk to mix.

 

Mix the wet ingredients with a wire whisk until foamy.

 

Pour liquid ingredients in to dry ingredients and mix gently but thoroughly

until batter is smooth. This is a VERY THIN batter. Pour batter into pans,

dividing evenly. Bake on center rack of preheated oven 25-30 minutes or until

center of cake springs back when lightly touched.

 

Cool cake layers in pans for 10 minutes, then turn layers out of pans onto

cooling racks. Wrap the layers tightly in plastic wrap and refrigerate before

assembling the cake.

 

> Ellen C. <ellen

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 227 Calories; 8g Fat (30% calories from fat); 4g Protein; 39g

Carbohydrate; 0mg Cholesterol; 360mg Sodium

Food Exchanges: 1 Starch/Bread; 1 1/2 Fat; 1 1/2 Other Carbohydrates

 

NOTES : Fran made his cake in her demonstration, and I had a taste. It was

definitely a great cake: rich, moist, yet light. So healthful cakes don't have

to be leaden!

 

This is a double layer cake and a little bit goes a long way. You could

actually probably be satisfied with an even smaller serving.

 

Nutr. Assoc. : 26182 14 0 0 0 0 20186 20186 0 0 5062 0 0 0 0 0 0 0 20186 0

0 0 0 20003 0 0

_____

 

--

Ellen C.

ellen