Rich Chocolate Cake
Submitted by Isa
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| prep time: 15 minutes | cooking time: 25 minutes | makes 12 slices |
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| Well the name says it all. This is the richest chocolate cake around. To make it a 2 layer cake, multiply the ingredients by one half and divide into 2 seperate springform pans. If you don't have springform pans, cover the bottoms in parchment paper or it will stick. |
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Equipment:
springform pans, 2 good sized bowls, a wisk, saucepan
Ingredients
3/4 cup whole wheat pastry flour
1 cup all purp unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup good cocoa powder
1/2 teaspoon salt
1 cup plain soymilk
1/2 cup canola oil
1 1/2 cups pure maple syrup
1 teaspoon apple cider vinegar
2 teaspoons vanilla
Directions
Preheat oven to 350 F. Spray a 9 inch springform pan with non stick cooking spray.
Sift together flours and baking powder and baking soda.
In a saucepan, heat the soymilk on low-medium heat. When it is slightly bubbling, add the cocoa powder and wisk well until it is dissolved. Remove from heat.
Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry.
Pour batter into prepared pan, bake at 350 F for 25 minutes until a toothpick or butter knife comes out clean. Let cool completely and frost with your favorite frosting. |
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Reviews (add your own)
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| lauren k wrote on Sunday April 18th, 2004 08:10 AM |
 three and a half soybeans |
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Awesome cake!!! yum yum, very moist and chocolatey. But I did mess up the recipe a bit ... I did one-and-1/2 times the recipe so I could make a bundt cake, which was fine except that it took an hour to bake. Then I used a rice/soy blend instead of soymilk, red wine vinegar instead of apple cider vinegar, and I was about 1/4 cup short of maple syrup. The cake turned out great!! It's super rich and dense, so proceed with caution. |
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| Stephanie wrote on Friday May 28th, 2004 05:17 PM |
 four soybeans |
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When you make a double layer cake, do you use one and a half the ingredients, or double? If you multiply the ingredients by one half like it says in the directions you would only have half the batter which certainly wouldn't make a very good two layer cake! Please let me know what the directions should be!
Use 1 and a half the ingredients then split that in half for each layer. Hey, I'm a cook, not a mathematician! -Isa |
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| rubyearth wrote on Monday June 14th, 2004 11:27 PM |
four soybeans |
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I am a student in the baking program at CCA (California Culinary Academy) and the process for a double layered cake is simply cutting one cake into two or three layers. Just a helpful hint. The recipes look great, as well.
Hi, I know that should work but with these vegan cakes sometimes they cook unevenly in the center so it's just safer this way. But thanks for the tip and I wouldn't stop anyone from trying it! - Isa" |
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| z wrote on Monday July 05th, 2004 02:22 PM |
four soybeans |
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i made this late one night when i was depressed, over-studied and craving chocolate. my boyfriend and i went to three different supermarkets to find the right ingredients, and still we had to improvise slightly. even so, the cake was deeeelicious. just what the doctor ordered. dense, rich, mega chocolatey and just the right amount of sweetness. |
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| Cynthia wrote on Thursday October 14th, 2004 01:07 PM |
four soybeans |
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This cake is SO wonderful! Thank you very much for this recipe- it is the first I have tried from PPK. It was just what I was looking for: rich, decadent, simple to prepare, and EVERYONE loved it - even my carnivore houseguests! Before baking I sprinkled the top with vegan chocolate chips. I used the rest of the chocolate chips to make a ganache for the top of the cake(just pour heated Silk creamer over the chips and stir ? how simple is that!). Serve with a small scoop of soy ice cream and some fresh berries and people will worship you. |
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| Pablo Sel wrote on Monday November 01st, 2004 10:13 PM |
four soybeans |
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mmmmmmmm... |
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| Aneta wrote on Thursday November 04th, 2004 11:31 PM |
four soybeans |
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This is the best vegan chocolate cake I've ever had! It's unbelievable that it tastes just like a regular chocolate cake but it doesn't have any of the animal fats or guilt. I love that the only sugar is maple syrup. It baked up gorgeously in exactly 25 minutes in a springform pan (spray the bottom and sides with oil and dust flour over it to make sure it really doesn't stick) and there's absolutely no odd aftertaste. This frosting on it is really great: http://vegweb.com/food/sweets/4806.shtml |
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| Sue L wrote on Friday November 26th, 2004 03:50 AM |
four soybeans |
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I baked with this recipe on 25 Nov 04 but substituted soy milk with rice milk (rice dream). The cake tasted great! I love the light texture. Thanks for this recipe. Isa, pls continue to contribute your recipes. =) |
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| helpsavethehumans wrote on Sunday November 28th, 2004 06:33 PM |
four soybeans |
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i just made this recipe yesterday and its SOOOO good. its by far the best vegan cake recipe ive gotten yet. i used the frosting recipe suggested by aneta ( http://vegweb.com/food/sweets/4806.shtml ) and it was really super sweet and good. does anyone know of a good vegan frosting recipe that might go with this cake that isnt quite so sweet though??? 4 cups of powdered sugar was a lot.... |
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| jennpea wrote on Monday December 27th, 2004 07:11 PM |
four soybeans |
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This cake was so amazing! I made two for my birthday party and used this recipe for frosting: (http://vegweb.com/recipes/sweets/4159.shtml). I added shredded coconut to the top, and it was a HUGE hit (nobody believed it was vegan! They were mostly omnivores). So very rich, and better than any cake I've ever had. |
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