vegan chocolate cake

Many people have asked for this recipe and I have now offered it to another blogger so here it is.
Preheat oven to 350
1 1/4 cup sucanut(from the bulk bin)
3/4 cup unsweetened cocoa( this last batch I used Ghirardelli brand and I like it best so far)
1 3/4 cup flour(I’ve used whole wheat flour, but now am gluten free and find Bob’s Red Mill all purpose baking flour to be good and cake like-not like a rock)
3 tbs flax meal
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
mix all this in one bowl
then in a food processor blend 4 medium bananas and 1 cup of fresh cooked or unsalted canned kidney beans
add 3 cups of this to the dry mix(approx)
1 cup soy, rice, or almond milk(unsweetened)
1/2 cup coconut oil or 1/2 a shredded zucchini or whatever oil
2 tsp vanilla extract
Mix this all in well
then add 1/2 cup boiling water, mix
I have found that cup cakes are best, stay moist, though pouring into a cake pan works fine
mix 2/3 cup cocoa w/ 1/2 cup melted good earth vegan margarine, the add 1/3 cup vegan milk and 1 cup sucanut. keep adding sucanut by the 1/3 cup until desired consistency. I have never made the frosting like typical frosting consistency. Probably using powdered sucanut or powdered sugar(which we don’t eat) will have the desired effect.
For anyone who tries this, I hope it turns out yummy.

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