Moosewood: Deep Chocolate Vegan Cake (resend)

[Guest guest]

That first one came out all weird. Here's another try.

 

- Kate O'

 

 

 

 

* Exported from MasterCook *

 

Deep Chocolate Vegan Cake

 

Recipe By :Moosewood Restaurant New Classics, The Moosewood Collective

Serving Size : 8 Preparation Time :0:15

Categories : Moosewood New Classics

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups unbleached white flour

1/3 cup cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold water or chilled brewed coffee

2 teaspoons pure vanilla extract

2 tablespoons cider vinegar

 

Preheat the oven to 375ºF. 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 oil, water or 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. Serve the cake right from the pan or, when it's

cool, transfer it to a plate.

 

Copyright:

" 2001 The Moosewood Collective "

Start to Finish Time:

" 0:45 "

 

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

 

Per serving: 304 Calories (kcal); 14g Total Fat; (40% calories from fat); 3g

Protein; 44g Carbohydrate; 0mg Cholesterol; 166mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2

Other Carbohydrates

 

NOTES : Loved by vegan and non-vegans alike, this extraordinary popular

Moosewood dessert can be made more quickly than any chocolate cake we know.

Use a stainless-steel or glass 8-inch round or square nonreactive cake pan.

For easy removal of the cake from the pan, oil the pan and place a piece of

parchment paper on the bottom.

 

Dust the top of the finished cake with confectioner's sugar or prepare a

glaze or frosting of your choice. For some favorite vegan frostings, see

pages 326 and 427.

 

 

Nutr. Assoc. : 5738 0 0 0 0 0 1582 5403 0

[Guest guest]

* Exported from MasterCook *

 

Deep Chocolate Vegan Cake

 

Recipe By :Moosewood Restaurant New Classics, The Moosewood Collective

Serving Size : 8 Preparation Time :0:15

Categories : Moosewood New Classics

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups unbleached white flour

1/3 cup cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold water or chilled brewed coffee

2 teaspoons pure vanilla extract

2 tablespoons cider vinegar

 

Preheat the oven to 375ºF. 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 oil, water or 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. Serve the cake right from the pan or, when it's

cool, transfer it to a plate.

 

Copyright:

" 2001 The Moosewood Collective "

Start to Finish Time:

" 0:45 "

 

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

 

Per serving: 304 Calories (kcal); 14g Total Fat; (40% calories from fat); 3g

Protein; 44g Carbohydrate; 0mg Cholesterol; 166mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1

1/2 Other Carbohydrates

 

NOTES : Loved by vegan and non-vegans alike, this extraordinary popular

Moosewood dessert can be made more quickly than any chocolate cake we know.

Use a stainless-steel or glass 8-inch round or square nonreactive cake pan.

For easy removal of the cake from the pan, oil the pan and place a piece of

parchment paper on the bottom.

 

Dust the top of the finished cake with confectioner's sugar or prepare a

glaze or frosting of your choice. For some favorite vegan frostings, see

pages 326 and 427.

 

 

Nutr. Assoc. : 5738 0 0 0 0 0 1582 5403 0