Ingredients3/4 cup whole wheat pastry flour
1 cup all purp unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup good cocoa powder
1/2 teaspoon salt
1 cup plain soymilk
1/2 cup canola oil
1 1/2 cups pure maple syrup
1 teaspoon apple cider vinegar
2 teaspoons vanilla
Equipment: springform pans, 2 good sized bowls, a wisk, saucepan
InstructionsWell the name says it all. This is the richest chocolate cake around. To make it a 2 layer cake, multiply the ingredients by one half and divide into 2 seperate springform pans. If you don't have springform pans, cover the bottoms in parchment paper or it will stick.
Preheat oven to 350 F degrees. 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 wisk 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 degree for 25 minutes until a toothpick or butter knife comes out clean. Let cool completely and frost with your favorite frosting. This is from www.theppk.com.
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