So, fur is murder, eh? Well, just because you're enjoying the
moral high ground doesn't mean you can't pull a
Marie Antoinette. My mother worked up this recipe a few years ago, when I couldn't stand the sight of meat. Without further adieu, we bring you the Tofuless Vegan Chocolate Cake (complete with non-dairy
icing!).
Ingredients
- 1 cup sugar (250 mL)
- 1.5 cups flour (375 mL)
- 1 tsp. baking soda (5 mL)
- 1/4 cup cocoa powder (unsweetened)
- 1 tsp. vanilla extract (5 mL)
- 1/3 cup vegetable oil (80 mL)
- 1 cup water (250 mL)
- 1 tsp. vinegar (5 mL)
Directions
Stir the sugar, flour, baking soda and cocoa powder into a bowl. Put the vanilla extract, vegetable oil, water and vinegar together, once the
dry ingredients are mixed. Continue stirring until you have a mixture. Pour the batter into a
greased baking pan (whatever you've got handy, but remember, this is going to be the shape of your cake!).
Bake at 350 degrees Farenheit (About 175 C) for about half hour. Let cool before eating.
- 1 cup icing sugar (500 mL)
- 1/2 cup coconut oil (margarine) (125 mL)
- 1/4 cup cocoa powder (unsweetened) (60 mL)
- 1/2 tsp. vanilla extract (2 mL)
Frosting Directions
Beat the coconut oil with a mixer until
creamy. Add cocoa, vanilla extract and icing sugar and continue beating until it's as consistent as desired. Ice cake as desired.
Notes
This cake is the closest I've ever gotten to chocolate without
dairy or
eggs. And there isn't the nasty stigma of
tofu. So you can feed this to your non-vegan friends and they'll hardly notice the difference. And the frosting on its own is a great snack to keep around, for when you need some
comfort food.
Sources:
Everything Kitchen Conversion Table
Mom!
Dedicated to wertperch who happens to be getting married today! Horrah!