- Preheat the oven to 375-degrees.
- Sift together the flour, cocoa, baking soda, salt and sugar into
an ungreased 8-inch square or 9-inch round baking pan (preferrably
- 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.
- 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.
- Stir just until the vinegar is evenly distributed throughout the
batter (the color becomes more consistent throughout).
- 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
- In a large mixing bowl with a whisk (attachment), beat together
sugar, butter, vanilla, milk and cocoa powder until smooth.
- 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
- 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. :)
Restaurant Cooks at Home:
Fast and Easy Recipes for Any Day
by Moosewood Collective
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.