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Name: Chocolate Cake (Vegan)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Salt (I usually omit; 1 ts Vanilla essence; 1 tb Cider vinegar (DO NOT use; 1 c Water; 1/2 c Sugar (original recipe said; 1 ts Bicarbonate of soda; 1/2 c Apple sauce (original; 1 tb Icing sugar; 1 1/2 c Plain flour; 1/3 c Cocoa

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INGREDIENTS

1/2 ts Salt ; (I usually omit
1 ts Vanilla essence
1 tb Cider vinegar ; (DO NOT use
1 c Water
1/2 c Sugar ; (original recipe said
1 ts Bicarbonate of soda
1/2 c Apple sauce ; (original
1 tb Icing sugar
1 1/2 c Plain flour
1/3 c Cocoa

Servings

INSTRUCTIONS

Preheat over to 190 Celcius (360? F). Grease and flower a 20cm cake tine. In a mixing bow combine flour, sugar, cocoa, bicarbonate soda and salt. Make sure you get all the lumps out of the cocoa. Make a well in the center of the dry ingredients and add vanilla, vinegar and apple sauce. Gradually stir in water. Avoid over stirring. Bake for 30 minutes or until a toothpick comes out clean. Cool in tin on rack for 10 minutes then transfer cake to the rack to cool. Sift icing sugar over top and serve. Will freeze well. Notes: Using apple sauce seems to increase the cooking time so you may need up to 50 minutes to get it cooked through. Try to avoid over cooking as the cake is yummiest when still moist and is fairly boring when dry through. For that special treat, add grated chocolate to the mixture before cooking. Raises the fat content but we all need those special times. Posted to fatfree digest by Jacinta Alice RICHARDSON on Oct 20, 1999, converted by MM_Buster v2.0l.

NOTES

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Chocolate Cake (Vegan)

1/2 ts Salt (I usually omit
1 ts Vanilla essence
1 tb Cider vinegar (DO NOT use
1 c Water
1/2 c Sugar (original recipe said
1 ts Bicarbonate of soda
1/2 c Apple sauce (original
1 tb Icing sugar
1 1/2 c Plain flour
1/3 c Cocoa

Preheat over to 190 Celcius (360? F). Grease and flower a 20cm cake  tine. In a mixing bow combine flour, sugar, cocoa, bicarbonate soda  and salt. Make sure you get all the lumps out of the cocoa. Make a  well in the center of the dry ingredients and add vanilla, vinegar  and apple sauce. Gradually stir in water. Avoid over stirring. Bake  for 30 minutes or until a toothpick comes out clean.    Cool in tin on rack for 10 minutes then transfer cake to the rack to  cool. Sift icing sugar over top and serve.    Will freeze well.    Notes: Using apple sauce seems to increase the cooking time so you  may need up to 50 minutes to get it cooked through. Try to avoid over  cooking as the cake is yummiest when still moist and is fairly boring  when dry through. For that special treat, add grated chocolate to the  mixture before cooking. Raises the fat content but we all need those  special times.    Posted to fatfree digest by Jacinta Alice RICHARDSON  <jarich@cat.cs.mu.OZ.AU> on Oct 20, 1999, converted by MM_Buster  v2.0l.

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Nutrition

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Serving Size: 1 Serving (779g)
Recipe Makes: 1

Calories: 2053
Calories from Fat: 28 (1%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 1428.2mg		49 %
Potassium 535.3mg		14 %
Total Carbohydrate 490.7g		144 %
	Dietary Fiber 8g	32 %
	Sugars, other 482.7g
Protein 21g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2053

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