Vegan Chocolate Cake Recipe

You don't have to be vegan to mix — or enjoy — this vegan chocolate cake recipe.
By Anne Vassal
February/March 1999
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Who wouldn't love chocolate cake, even if its a vegan chocolate cake?
ILLUSTRATION: NEVERNE K. COVINGTON


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Remember your favorite devil's food cake? Our vegan chocolate cake recipe is far from evil — or in any event healthier, since it's without dairy products and sugar. This recipe makes one layer, but you can double it for a two-layer cake.

3/4 cup vanilla soy milk (not nonfat)
1/3 cup, plus 1 tablespoon, real maple syrup
1/4 cup canola oil
1 teaspoon vanilla
1 teaspoon apple cider vinegar
1/4 teaspoon cinnamon
1/3
 cup sifted unsweetened cocoa powder
1 cup, plus 1 tablespoon, sifted whole wheat pastry flour (or unbleached white flour)
1 teaspoon baking soda
1 teaspoon baking powder
fresh raspberries for decoration (optional)

Preheat oven to 350°F. Cut out a waxed paper circle to line an 8" round cake pan. Using a food processor (or electric mixer), mix well all the ingredients up to and including the cocoa. Sift together the flour, baking soda, and baking powder. Add to the chocolate mixture and briefly mix. Pour into the pan and bake for about 20 minutes, just until an inserted toothpick comes out clean. (The cake should be moist.)

Let the cake completely cool on a rack for at least an hour. Loosen the edges with a butter knife and cover the pan with a serving plate. Turn the plate right side up and peel off the wax paper. Handle carefully; this cake is fragile. If you made a second layer, put it onto a plate until you have frosted the first layer.

Want more chocolate recipes? Have a look at "For Love of Chocolate








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