Friday, February 5, 2010


I found this recipe in a save-the-animals vegan mailer (original recipe here). Saving animals is not my primary reason for being vegan, but the mailer did have some recipes with potential. I just tweaked this one slightly to make it lower fat; I also added salt to the cake, and the icing was a little bitter, so I added some sweetener.

{Chocolate Cake}

2 1/2 c. whole wheat flour
1/4 c. cocoa powder
1 c. evaporated cane juice
1 pinch stevia (I was shooting for 1/8 t., or the equivalent of 1/2 c. sugar)
1/2 t. salt
1/2 c. prune baby food
1/2 T. baking soda
1 1/2 T. white vinegar
1/2 T. vanilla
1 1/2 c. cold water

• Preheat oven to 350.
• Combine and mix dry ingredients until blended well.
• Add wet ingredients and mix until smooth.
• Pour batter into a lightly-oiled 9x13 baking pan.
• Bake for 25-30 minutes.
• Let the cake cool completely before frosting with icing (below).

{Mint Chocolate Icing}

1 10-oz. bag vegan chocolate chips
1/3 c. soymilk
1 T. peppermint extract
2 T. evaporated cane juice (I added this because the grain-sweetened chips I used made the icing kind of bitter. You may not need to add it, depending on the kind of chocolate chips you use.)

• Melt the chocolate chips in a saucepan over low heat.
• Add the soymilk and peppermint extract.
• Stir continuously until smooth.
• Allow to cool slightly before icing cake. (I only used 2/3 of the icing for one cake.)


Eliza said...

ok, that looks good.

Eliza said...

I made it and all I can say is *awesome*.

Eliza said...

One more comment about this delicious cake- I made it for Brent's birthday and didn't put the mint in the frosting. It was still awesome!