Ages and ages ago, I wrote that I would post about vegan chocolate cake. Well, last night I needed to put together a quick dessert (because I was having huge chocolate cravings) so I busted out my new favourite chocolate cake recipe. It's cheap. It's easy. It can be made with things you already have in the cupboard. And it's vegan. Did I mention it takes about 10 minutes to make?
VEGAN CHOCOLATE (CUP)CAKE(S) WITH PEANUT BUTTER (TOFU) CREAM CHEESE FROSTING
The cake recipe comes from the Moosewood Restaurant in Ithaca, New York and is available online
here. It is reprinted from
Moosewood Restaurant Book of Desserts , Copyright 1997 by Moosewood, Inc.
Cake ingredients:
1 ½ cups unbleached white flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup vegetable oil
1 cup cold water or coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar (plain white vinegar works too)
As with all cakes, get your pans ready first. Preheat the oven to 375 degrees Fahrenheit and oil and flour your pans (if you're using a cake pan, put parchment in the bottom and oil and flour the sides. If you're using muffin liners for cupcakes, oil the muffin tin before putting the liners in). This recipe makes 24 small cupcakes (not quite mini, but not regular size), or one 10" cake, and I don't know how many other combinations.
Sift the flour, cocoa, baking soda, salt and sugar into a mixing bowl. In a separate bowl, mix together the oil, cold water or coffee (it's a GREAT use of leftover coffee!) and vanilla. Mix the wet ingredients into the dry ingredients, just like making cake from cake mix. Once the batter is mixed, add the vinegar and mix again. The batter will develop white swirls from the baking soda reacting with the vinegar. Stir just until the vinegar is mixed in, and then pour into the muffin tins or cake pan. A cake takes 25-30 minutes. My small cupcakes took about 20 minutes. Use a toothpick to test for doneness (it should come out clean) or do the "bounce back" test - if you press lightly, the cake should spring back.
For the icing (not from the Moosewood):
Mix equal parts of:
-Tofutti "Better Than Cream Cheese" (or regular soft cream cheese)
-Smooth peanut butter (the best is the runny kind that comes from a tub in bulk)
-Icing sugar or brown sugar
If you use brown sugar, the icing will have a granular texture at first. It does fade a bit over time as the sugar dissolves. You can cheat like I did and top the cupcakes with a bit of crunchy topping to hide the granular texture (I used organic cocoa bean bits, because I'm a lucky duck and had some in the cupboard from my mom's travels) but anything will do - chopped peanuts, mini chocolate chips, etc.
Once the cake or cupcakes cool, frost them with the peanut-butter-cream-cheese-awesome frosting.
This would be a great recipe to use to make your own cake mix, since the dry ingredients can be mixed together and stored. A medium zip lock bag would easily hold one batch of cake.