Vegan Chocolate Cake II
Tasty moist vegan chocolate cake.
1/2 tsp salt
1 tsp vanilla extract
1/3 cup canola oil
1/3 cup applesauce
1 3/4 <span class="measurestring" title="cup (8 fl oz)">cups</span> coffee
1 1/2 tsps baking powder
1 tsp baking soda
1 1/2 serving packets sugar
1/4 cup corn starch
2 cups flour
Pre-heat oven to 325 °F (160 °C). Grease a bundt pan.
Simmer coffee on medium heat in saucepan. Turn down heat and add cocoa. Whisk cocoa until dissolved. Remove from heat and let cool.
Whisk sugar, corn starch, canola oil and applesauce in bowl for about a minute. Whisk in extracts. Add the cocoa/coffee mixture and whisk another minute or 2.
Sift in dry ingredients.
Whisk for 2 minutes or use electric beater for about a minute until mixture is smooth.
Pour mixture into greased bundt pan. Bake at 325 °F for about 50 minutes.
Let cool and ice cake.
in 1 serving of Vegan Chocolate Cake II.
, 55% carbs, 6% protein.
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