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Moosewood Chocolate Cake, my way
This vegan chocolate cake is one of the easiest and the very best. It makes your home smell like a chocolate cake. 🙂 I started making it in the 90’s and it is still in rotation.
Don’t be afraid to modify the classics to your tastes. For me, I like a little less sugar, more cocoa and chocolate and I am not afraid to use delicious olive oil. Bon appétit!
1 ½ cup flour
½ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
½ cup olive oil
1 cup cold coffee
2 tsp pure vanilla extract
2 tbs of cider vinegar
- Preheat the oven to 375’F. Generously oil an 8-inch round baking pan. Dust with sifted cocoa. You can also make cupcakes and line a muffin pan with 12 large baking cups.
- In a large bowl mix together flour, cocoa, baking soda, salt, and sugar. In a smaller bowl combine oil, coffee and vanilla. Pour the liquid into the dry ingredients. Mix until smooth.
- Add the vinegar and gently mix. Pour into the prepared pan immediately.
- If making the cake, bake for 25-30 minutes, until there are cracks in the top and it does not wobble when being removed from the oven. If making the cupcakes, distribute evenly into 12 baking cups and bake for 18 – 20 min. You can use a toothpick to test the middle of the cake. Poke the middle of the cake with a toothpick. If the toothpick comes out without any batter on it, and if it comes out with crumbs on it it is done.
- Allow the cake to cool and transfer to a plate.
Chocolate-Peanut Butter Icing
3 ounces of unsweetened chocolate
½ cup peanut butter
3 – 4 tbsp water
1 tsp vanilla
¾ cup confectioners’ sugar
- In a bowl nested in another bowl filled with hot water, melt the chocolate.
- In another bowl, beat together peanut butter, water, and vanilla until smooth. Beat in confectioners’ sugar and melted chocolate. Spread over the cooled cake.
- Reserve 2 tablespoons of chocolate if you want to drizzle with a bit more melted chocolate.