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* Exported from MasterCook *

 

Chocolate-Cinnamon-Walnut Cake

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups unbleached white flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup organic granulated sugar

1/4 cup canola oil

1 tablespoon distilled white vinegar

1 teaspoon vanilla extract

1/2 cup chopped walnuts

 

Preheat the oven to 350F. In a large bowl, sift together the flour, cocoa,

baking soda, cinnamon, and salt. Stir in the sugar. Make a well in the center

of the mixture, and stir in the oil, vinegar, and vanilla extract. Add 1 cup of

cold water as you continue to stir. Beat until smooth, using an electric mixer,

egg beater, or wooden spoon. Fold in the nuts.

 

Pour the batter into an ungreased 8-inch or 9-inch square glass or ceramic

baking dish, and place in the oven. Bake for 30 minutes, until a toothpick

inserted in the center of the cake comes out clean. Cool on a rack for about 15

minutes, then cut into 12 squares while still in the baking dish. Transfer the

squares to a cooling rack or serve warm.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 76 Calories; 8g Fat (84.6% calories from

fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 194mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat.

 

NOTES : Serve this moist cake with vanilla tofu ice cream or a raspberry sorbet

for a delightful finish to a formal meal. We also like to pack it in school

lunches as a special snack.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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