Moist Vegan Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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No baker would make a cake for our wedding once they learned of my husband's food allergies, so I had to do it myself! I made faux bottom layers, and used this recipe for the top layer of the cake. Super moist and delicious with icing! Adapted from The Egg-Free, Milk-Free, Wheat-Free Cookbook. Try Hershey's Special Dark Cocoa for an even more satisfying cake. Ingredients:
2 cups sugar |
3/4 cup margarine (earth balance soy free) |
1 1/2 cups boiling water |
2 1/4 cups flour |
1/2 cup cocoa |
2 teaspoons baking soda |
1 tablespoon ener-g egg substitute |
4 tablespoons water |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees.
2. Combine the flour, cocoa, and baking soda. Set aside.
3. In a large mixing bowl, cream together the sugar and margarine.
4. Add the boiling water and mix for 1 minute.
5. Combine the egg substitute powder and 4 tablespoons water and mix for 1 minute.
6. Add the vanilla and mix 1 minute more.
7. Pour into a 10x13 glass baking pan.
8. Bake 35 minutes or until a toothpick comes out clean.
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