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updated: 5/21/2012 11:00 AM

Vegan Chocolate Cake

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  • This boldly-flavored picnic cake will tempt everyone at your summer gathering and they'll never guess it was made without eggs and butter.

       This boldly-flavored picnic cake will tempt everyone at your summer gathering and they'll never guess it was made without eggs and butter.
    Scott Sanders | Staff Photographer


3 cups all-purpose flour

2 cups sugar

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cup cocoa powder

2 teaspoons baking soda

1 teaspoon salt

2 cups hot coffee

cup canola oil

2 tablespoons distilled white vinegar

2 teaspoons vanilla extract


2 cups powdered sugar (can use organic)

cup cocoa powder

cup (1 stick) vegan margarine spread, softened

cup soy creamer

2 teaspoons vanilla extract

Heat oven to 350 degrees. Grease or spray a 9-by-13-inch baking pan.

For the cake: In a large glass or metal mixing bowl, whisk flour, sugar, cocoa powder, baking soda and salt. Set aside.

In 4-cup Pyrex measuring cup or heatproof bowl, whisk hot coffee, oil, vinegar and vanilla until combined. Add to dry ingredients and gently whisk until thoroughly combined, but not completely smooth. Small lumps will remain. Scrape bowl well.

Pour batter into prepared pan and bake 30-35 minutes until tester inserted at center comes out clean. Cool completely in pan.

For the frosting: In a medium mixing bowl, combine powdered sugar and cocoa. Add softened margarine, soy creamer and vanilla extract. Beat on low speed until combined. Add more creamer as needed. Increase speed to high and beat 1 to 1 minutes until light and smooth.

Frost cooled cake and serve in pan. Keep two to three days covered at room temperature or up to five days covered in the refrigerator. Bring to room temperature to serve.

Serves 24.

Baker's hint: To boost fiber, substitute 1 cup white whole wheat flour for 1 cup of the all-purpose.

Nutrition values per serving: 268 calories; 11 g fat (2 g saturated), 41 g carbohydrates, 2 g fiber, 3 g protein, 0 cholesterol, 240 mg sodium.

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