No Egg-Replacer Chocolate Cake
Serves 8
COST: $0.37
Per 1 slice
Calories: 213
Fat: 5g
Carbohydrates: 40g
Protein: 4g
Fiber: 2g
Sugar: 19g
Sodium: 170mg
11⁄2 cups flour
3⁄4 cup sugar
1⁄3 cup cocoa powder
1 teaspoon baking soda
1 cup soy milk
1 teaspoon vanilla
1⁄4 cup applesauce
2 tablespoons oil
1 tablespoon vinegar
Preheat oven to 350°F and lightly grease and flour a large cake pan.
In a large bowl, combine the flour, sugar, cocoa, and baking soda. In a separate small bowl, mix together the soy milk, vanilla, applesauce, oil, and vinegar.
Quickly mix together the dry ingredients with the wet ingredients, combining just until smooth.
Pour into prepared cake pan and bake for 26–28 minutes, or until toothpick or fork inserted comes out clean.
For the Perfect Vegan Cake …
Vegan cakes tend to be heavier and denser than regular cakes. Here are a few ways to compensate: really beat the margarine and sugar together, and make sure all the sugar is incorporated, even those pesky little bits on the side of the bowl. Also, a well-aerated margarine and sugar mix means a fluffier cake. To make sure your cake rises to perfection, get it in the oven right away to take advantage of the leavening ingredients. And of course, allow your cake to cool completely before frosting. Patience, patience!
