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thats it, i'm making this this weekend

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w/o the coffee tho, ick!

 

 

Deep Chocolate Vegan Cake

(Preparation 15 minutes, baking 30 minutes)

 

1 1/2 cups unbleached white flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup vegetable oil (corn oil works well)

1 cup cold water or chilled brewed coffee

2 teaspoons pure vanilla extract

2 tablespoons cider vinegar

 

 

Preheat oven to 375 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, baking 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. Quickly pour the batter into the baking pan.

Bake for 25 to 30 minutes. Cake is done when a toothpick

inserted in the center comes out dry. Serve the cake right from the

pan, or transfer to a plate when cool.

Makes eight servings.

Nutrition information per serving: 315 cal., 3 g pro., 44 g

carbo., 15 g fat, 0 mg chol., 217 mg sodium.

 

 

Chocolate Raspberry Glaze

(Preparation 5 minutes)

 

1/3 cup plus 1/4 cup raspberry fruit spread or jam

1 1/2 cups semisweet chocolate chips

1 tablespoon water

 

 

In a double boiler or small, heavy saucepan over a medium

flame, melt 1/3 cup of the fruit spread with the chocolate chips and

mix thoroughly.

In another small saucepan mix remaining fruit spread with the

water and warm over a low flame until the spread liquefies. Brush the

water-fruit mixture over the top of cooled cake. Spread the chocolate

mixture on top of that.

Allow the glaze to cool before cutting the cake.

Nutrition information per serving: 115 cal., 1 g pro., 18 g

carbo., 5 g fat, 0 mg chol., 5 mg sodium.

The recipes for Deep Chocolate Vegan Cake and Chocolate

Raspberry Glaze are taken from " Moosewood Restaurants New Classics, "

Clarkson Potter, 2001.

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