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Deep Chocolate Vegan Cake-2




Source of Recipe


From Moosewood Restaurant New Classics, The Moosewood Collective)


Recipe Introduction


This is, without a doubt, the best chocolate cake I've ever had. Plus, it's
free of cholesterol--what more could you ask for? Note: I used Dutch process
cocoa powder, from Droste.


Recipe Link: http://www.geocities.com/kathyflake/DeepChocolateVeganCake.html

List of Ingredients




1 1/2 cups unbleached white flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or chilled brewed coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar
Chocolate Peanut Butter Frosting (below)

Chocolate Peanut Butter Frosting

2 ounces unsweetened chocolate
1/4 cup peanut butter
3 tablespoons water (plus a little more if needed)
1 teaspoon pure vanilla extract
1 cup confectioner's sugar




Recipe



Preheat the oven to 375 degrees F. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.

In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar. In another bowl, combine the oil, water or coffee, and vanilla. Pour the liquid ingredients into the dry ingredients and mix until well-blended and smooth.

Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Without wasting any time, pour the batter into the prepared baking pan.

Bake for 25 to 30 minutes. Cool for 20 minutes, then frost with Chocolate Peanut Butter frosting.

Frosting:
In a double boiler or small heavy saucepan, melt the chocolate on medium heat. (You can also melt it in the microwave.) While it melts, beat together the peanut butter, water, and vanilla until smooth. Beat in the confectioner's sugar and add the melted chocolate, mixing until blended.
Spread the frosting on the cooled cake.