Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Chocolate Cake with Chocolate Icing

Cakes - Chocolate - -

INGREDIENTS

Chocolate Cake

115 g / 4 oz / 2/3 cup raw cane sugar
4 t cocoa or carob powder
1/2 t of salt
170 g / 6 oz / 1 1/2 cups wholewheat flour
3/4 t bicarbonate of soda (baking soda)
90 ml / 3 fl oz / 1/3 cup vegetable oil.
1 t vanilla essence
2 t cider vinegar or wine vinegar
2 dl / 1/3 pint / 3/4 cup cold water
Chocolate Icing
55 g / 2 oz / 1/4 cup vegan margarine
30 g / 1 oz / 1/4 cup cacao or carob powder
4 t soy milk
140 g / 5 oz / 5/6 cup raw cane sugar
1 t vanilla essence

METHOD

Chocolate Cake

1. Mix thoroughly the sugar, cocoa (or carob), salt, flour and soda in a mixing bowl. Add the oil, vanilla essence and vinegar and pour cold water over the mixture. Combine well with a fork, but do not beat.

2. Pour into two greased sandwich tins (lined if desired) and bake in a moderate oven at 350F / 180C / gas mark 4 for 30 minutes or until the cake springs back when lightly pressed. Leave to cool thoroughly.

Chocolate Icing

1. Combine the first four ingredients in a saucepan and bring them to boil slowly, stirring constantly. Remove from heat and beat until cold. Add the vanilla essence and spread the icing on the cake.

NOTES

From 'Easy Vegan Cooking' by Leah Leneman.

posted by Nikitta/MEow

[post a new comment]

[Reply] - [link] - 5/6 cup measurement?? - [momtovegan] - 2008/06/26 - 19:13

Hi,,I was wondering about this measurement for the cane sugar in this icing recipe,,I have never heard of it..is it close to a cup or more or less,,thanks~!!

[Reply] - [link] - wierd cups - [mincus] - 2008/06/27 - 08:04

5/6 cup = 1/3 cup + 1/2 cup

Let us know how the cake turns out!