Six-Minute Chocolate Cake
Source: Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Author: The Moosewood Collective
Servings: 8
Type: Vegan
Total Time: 30 minutes

1-1/2 cups unbleached white flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil*
1 cup cold water or brewed coffee
2 tsps pure vanilla extract
2 tbsp vinegar (Yes, vinegar)

  1. Preheat the oven to 375-degrees.

  2. Sift together the flour, cocoa, baking soda, salt and sugar into an ungreased 8-inch square or 9-inch round baking pan (preferrably non-stick).

  3. In a 2-cup measuring cup, measure and mix the oil, water (or coffee), and vanilla. Slowly and gently pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk.

  4. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls (and some bubbling) in the batter where the baking soda and vinegar are reacting.

  5. Stir just until the vinegar is evenly distributed throughout the batter (the color becomes more consistent throughout).

  6. Bake for 25 to 30 minutes--testing with a toothpick. Remove to a cooling rack and make frosting.

Once completely cool, serve sprinkled with powdered sugar or frost using this fast and easy chocolate frosting.



Fast & Easy Chocolate Frosting
Covers: The 6 Minute Chocolate Cake (with some left over)
Or...one 2-layer cake or one 9'x13" sheet cake
Type: Vegan (Vegetarian)
Total Time: 5 minutes

1-lb confectioners sugar
1/2 cup soy (or regular) margarine, softened
1 tsp vanilla extract
2/3 cup unsweetened cocoa powder
3 tbsps to 1/3 cup non-fat (soy) milk

  1. In a large mixing bowl with a whisk (attachment), beat together sugar, butter, vanilla, milk and cocoa powder until smooth.
  2. If you're using an electric mixer (which I HIGHLY advise) start on a slower speed to keep the powder from flying out of the bowl. Gradually getting faster with smooth lumps and add air for a lighter frosting
  3. Start with 3 tablespoons of milk and add more as needed to create a soft, smooth to make it easy for spreading.

NOTES: This is one of the few recipes for chocolate cake and frosting from scratch with no problems. I used a sweeter apple cider vinegar, you may even want to use something like a balsamic. While the vinegar doesn't seem notable in the final product, it can be a bit overwhelming when it starts baking. I added some finely chopped walnuts around the side of the frosted cake to "kick it up a notch."

*I'm going to try making this recipe with one of the oil substitutes on the market to lower the fat and calories.

Per serving: 2-inch wedge
Calories: 237 Fat: 15.4 g Carbohydrates: 27.3 g Cholesterol: 1 mg Sodium: 100 mg Protein: 3.3 g

No nutritional information for frosting. Trust me, it's fattening--it's mostly margarine and sugar. Moderation. :)

Moosewood Restaurant Cooks at Home:
Fast and Easy Recipes for Any Day

by Moosewood Collective
ISBN: 0671679929


DISCLAIMER: This is a not-for-profit website and these recipes appear as a courtesy to my veg*n friends around the world. No copyright infringement is intended. At the request of the copyright holder(s), the recipe(s) will be promptly removed.

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