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Vegetarian Times Issue: April 1, 2003 p.72
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1. Preheat oven to 375°F. Generously oil 8-inch square or round baking pan. Dust with sifted cocoa, or line bottom of baking pan with parchment paper.
To make Chocolate Cake:
2. Sift flour, cocoa, soda, salt and sugar. In another bowl, combine oil, water or coffee and vanilla. Pour liquid into dry, and mix until smooth.
3. Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan.
4. Bake for 25 to 30 minutes. Serve cake from pan, or, when cool, transfer to plate.
To make Chocolate-Peanut Butter Frosting:
5. In heavy saucepan, melt chocolate over medium heat. Beat together peanut butter, water and vanilla until smooth. Beat in confectioners’ sugar, and add melted chocolate, mixing until blended. Spread frosting on cooled cake.
Member Rating:
SERVES 8
Chocolate CakePer Serving:
| Calories | 440 |
| Protein | 6g |
| Total Fat | 22g |
| Saturated Fat | 4g |
| Carbs | 59g |
| Sodium | 250mg |
| Fiber | 3g |
| Sugar | 37g |
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This cake tastes absolutely wonderful and is very easy to make. The flavors are deep and rich and the texture very moist. I chose praliné instead of peanut butter for the icing and that worked out very well. Even my 20 year old son, who cringes when anything vegan is mentionned, didn't leave a single crumb on his plate. A keeper!!
Was very rich and filling. Definatley use a good coffee instead of the water..it brings out the chocolatey flavor. The frosting was delicious and sets really nice. Reminds me of a "hostess cupcake". Great choc. cake recipe!
Soooo good and easy! Definitely a keeper!
This is a great recipe, and worked out so well! I used fresh almond butter instead of pb, and cut the confectioner's sugar in half, and the frosting was excellent--not too sweet, and nice and thick. It's a delicious cake!
This is an amazingly easy and delicious recipe. I am a huge fan of Mooswood, where I found this recipe originally and it has become my go-to chocolate cake recipe ever since :)
I made cupcakes! used almond extract because I had no Vanilla. Excellent with the coffee. Wow factor for sure.
I doubled the recipe for a 9x14 pan to be a Birthday Cake. I had to increase the cooking to 40 minutes. Smells marvelous! Haven't yet bitten into it. The frosting tastes like Reese's pieces, yummy!
Served the cake for my 15 year old's Birthday. He loved and everyone else couldn't believe that it was vegan! Using coffee instead of water would have punched it up, but my son wasn't crazy about the idea. The frosting could be made easily with Nutella and Confectioners' Sugar or a substitute. I used Ghirardelli Sweet Ground Chocolate 50/50 with unsweetened cocoa. Could taste the difference without being over sweet. That might also punch up the cake...next time.
I'm thinking about making this cake, but my son is allergic to peanuts so I was wondering if anyone had suggestions on how to make this icing without the peanut butter?! I didn't think I could just leave the peanut butter out without replacing it somehow. Any suggestions would be great!