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| Vegan Black Bottom Cake (or cupcakes) (a real treat for chocolate lovers!) Ingredients: 2-1/2 C. Unbleached all-purpose flour 2/3 C. Cocoa powder 2 C. #239 Organic Fair-Trade Sugar 2 tsp. Baking soda 1/2 tsp. Salt 1/3 C. Canola oil 2-1/2 C. Water 1 tsp. Vanilla 1/8 C. Distilled white vinegar 1 Container (8 oz.) #562 Tofutti Cream Cheese 2 C. #252 Sunspire Dark Chocolate Chips 1/8 – 1/4 C. (approximately) Plain soymilk Preheat oven to 350 degrees. Mix together in large bowl the flour, cocoa powder, 1-3/4 C. sugar, baking soda and salt. In a separate bowl, mix together the canola oil, water, vanilla and vinegar (do not skip this ingredient—it sounds strange, but it’s essential!). Add wet ingredients to dry ingredients and mix thoroughly (a fork works well). In a small bowl, mix the Tofutti cream cheese and ¼ C. sugar together. Add in the soymilk a little at a time as necessary and mix with a fork to make a smooth, soft, thick “paste”. Mix in chocolate chips. Pour the cake batter into a 13” x 9” baking pan (or spoon it into a muffin pan for cupcakes). Spoon the cream cheese/ chocolate chip mixture on the top of the cake batter, in a swirly pattern. Bake at 350 F for 45 minutes. |
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| Copyright © 2006 Pangea Vegan Products, Inc. All Rights Reserved. | |||||||||||||
