I found this recipe in “Skinny Bitch In the Kitch” book (they will probably bust my @$$ for posting this. Take advantage of it while it lasts). So, okay, this might not be the simplest recipe to start with, but it is super healthy and delicious. I made this cake a few times and you really do have to get all the ingredients just right, otherwise the cake may not come out as expected. I do not remember what I did wrong this one time, but my frosting came out very strange consistency… sort of separated and not really this smooth creamy goodness that it is supposed to be. I tried a few different variations though that did work for me. Once I substituted sugar with raw agave extract – the cake tasted pretty good, but it did turn out a bit flat. I also substituted soy milk with regular milk since I am not actually vegan and that worked just fine as well… although I guess it defeats the purpose.
Serves 12 to 16
3/4 cup safflower oil, plus more for the pan
2 cups whole wheat pastry flour
1 1/2 cups evaporated cane sugar
1 tablespoon cream of tartar
2 teaspoons baking soda
1/2 teaspoon fine sea salt
3/4 cup vegan chocolate chips
1 1/4 cups soy milk
3/4 cup unsweetened vegan chocolate, chopped
1 tablespoon apple cider vinegar
For the frosting
Makes about 4 cups
14 tablespoons refined coconut oil
2 cups evaporated cane sugar
1 1/2 cups unsweetened cocoa powder
1 cup soy creamer
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
Preheat oven to 350 F. Oil 13 x 9 – inch baking pan; set aside.
In a large bowl, sift together the flour, sugar, cream of tartar, baking soda, and salt. Stir in the chocolate chips; set aside.
In a medium bowl, combine the oil, soy milk, applesauce, and vanilla, stirring until smooth; set aside.
In the top of a double boiler or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.
Add the oil mixture into the flour mixture, stirring until smooth. Add the melted chocolate, stirring until smooth. Stir in the vinegar.
Transfer the batter to the prepared pan and smooth the surface. Bake for 40 to 45 minutes, until the cake springs back when lightly touched in the center and begins to pull away from the sides of the pan. Thoroughly cool on a cooling rack before frosting with Fudgy Chocolate Frosting.
In a 2- to 3- quart saucepan over medium heat, melt the oil. Stir in sugar and cocoa powder. Gradually stir in creamer. Heat stirring almost constantly, until mixture is smooth and hot, but not boiling. Remove from heat and stir in vanilla and salt. Set aside to cool to room temperature, until thick enough to spread.