I have opened the VEGAN Chocolate (Cup)Cake exprerience to some folks at work and now we're all obsessed. Forget the Ass Wiping Frenzy...it's all aboot the Vegans now. Again, the recipe......
Ingredients:
3 cups flour
2 tsp baking soda
1/2 tsp salt
3/4 cup cocoa powder
3/4 cup margarine (I use Earth Balance from Trader Joe's - vegan, non-hydrogenated and super yummy)
1 1/2 cups dry sweetener (the organic sugar from TJ is great too!)
1/4 cup water
2 cups soy milk
2 tsp vanilla extract
Directions:
Preheat oven to 350 F. In a large bowl, stir together the flour, baking soda, salt and cocoa powder. In a blender or food processor, blend together the margarine, sweetener, and water. Add this to the flour mixture along with the milk, vanilla, and mix together until "just mixed" (I actually put all the junk into the food processor to get it all nice and smooth, but I bet just mixing it works fine too). Pour into a lightly oiled cake pan and bake for 30 minutes (I actually always put it into two circular cake pans, then make a double decker cake with frosting in between the layers). Test with a fork to see if done. When cooled, ice and serve.
Here's my favorite icing - seriously, homemade icing is sooooo much better (and it sounds SOOO impressive when you say you MADE it ALL from SCRATCH).
Maple Icing
1/4 cup margarine
2 1/4 cups powdered sugar
2 tbsp soy milk
1 tsp maple syrup
In a food processor or medium bowl, mix together the margarine and 1 cup of the powdered sugar. Add remaining sugar alternately with milk, mixing until smooth. Stir in the maple syrup until consistency is light and spreadable. (You may want to refrigerate the icing a little before you ice the cake... or at least make sure the cake is cooled).
Mmmmm.
Do you remember that chocolate cake I made last spring? And I kept giving you pieces to eat? This just reminded me of that. Well. And I wanted cake this morning and had to settle for pancakes. I hope you enjoy your cupcakes.
Posted by: April at June 7, 2004 02:48 PM