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Ingredients
| whole wheat flour: 1 cup |
| unbleached all-purpose flour (unsifted): 1 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| baking soda: 1 tsp |
| salt: 1 tsp |
| soymilk: 1 cup |
| maple syrup: 3/4 cup |
| brown rice: 1/2 cup (long grain) |
| canola oil - for salads, woks and light frying: 1/4 cup |
| pure vanilla extract: 1 tsp |
Vegan Chocolate Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350 degrees.
- Oil two 8" round cake pans or 12 cupcake tins; set aside.
- Whisk together dry ingredients in a large mixing bowl; set aside.
- Combine wet ingredients in a blender container, and blend until very smooth.
- Add wet ingredients to dry ingredients, and stir to combine.
- Pour batter into prepared pans.
- Bake 20 to 25 minutes for cakes, 15 to 20 minutes for cupcakes, until a toothpick inserted in the middle of the cake or cupcake emerges clean.
- Cool slightly before turning onto a wire rack.
- Top with fruit-only raspberry preserves, Easy Chocolate Glaze, or White Frosting.