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MEATLESS MONDAY: VEGAN CHOCOLATE CAKE

Are you looking for a spectacular cake that you can serve to at your next dinner party? No need to look any further ‘cause I found it for you. Here’s Monica Roberto’s delicious Vegan Chocolate Cake. (Adapted from the Candle Cafe Recipe)

Chocolate Cake

Ingredients:

1/2 cup unbleached white flour

1/2 cup pastry flour (I use whole wheat pastry)

1 teaspoons baking powder

1 teaspoons baking soda

1/4 cup unsweetened cocoa powder

1/2 teaspoon sea salt (fine-grained)

1/2 teaspoon cinnamon

1/4 cup unrefined sugar

1/2 cup almond or rice milk

1/4 cup maple syrup (indeed use the good stuff)

1/4 cup safflower oil (I use canola since I have it on hand)

1 teaspoons apple cider vinegar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup water

1. Preheat oven to 350F.

2. In a large mixing bowl, mix together the flours, baking powder, baking soda, cocoa powder, salt, cinnamon, and sugar. In another bowl, mix together 1/2 cup of water, the soy milk, maple syrup, oil, vinegar, and vanilla and almond extracts. Pour the wet ingredients into the flour mixture and stir well to combine.

3. Divide batter into 2 greased 9-inch cake pans. Bake for 35 minutes, or until a cake tester or toothpick comes out clean when inserted into the center of the cake. (I'm also a proponent of the batter-touch test). Remove from the oven and let cool on wire racks for about 30 minutes.

Frosting

2 cups dairy free chocolate chips

1/2 cup vanilla rice milk,

1/2 tablespoon brewed coffee,

1/8 cup maple syrup.

Put chips, milk, coffee and syrup in a double boiler over simmering water. Once melted, set aside to cool. Transfer to blender and blend for at least 1 minute. Cool for approx. 1 hour in fridge. Frost cake!

  •          Chocolate cake looks great decorated with colorful, edible flowers such as miniature pansies or nasturtiums - just be sure they’re pesticide free.

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