Saturday, March 1, 2008
Rich Chocolate Cake with Raspberries
This is not necessarily skinny, but it is vegan (no eggs, no butter, no sugar), so quite light and just a divine rich chocolate taste, and light cake texture.
Ingredients for a small spring form:
1/3 cp whole wheat pastry flour
1/2 cup all-purpose unbleached flour
1 ts baking powder
1/2 ts baking soda
1/3 cp cocoa powder
1/4 ts salt
1/2 cp soy milk
1/4 cp canola oil
3/4 cp pure organic maple syrup
1/2 ts apple cidre vinegar
1 ts vanilla extract
Raspberry Sauce (for a small cake):
1 cp frozen raspberries, thawed
1/2 ts maple syrup
1/2 ts vanilla extract
Preheat oven to 350 F. Spray a 9 inch springform pan with non stick cooking spray. Sift together flours and baking powder and baking soda. In a saucepan, heat the soymilk on low-medium heat. When it is slightly bubbling, add the cocoa powder and whisk well until it is dissolved. Remove from heat. Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry.
Pour batter into prepared pan, bake at 350 F for 25 minutes until a toothpick or butter knife comes out clean. Let cool completely and frost with your favorite frosting.