COCOA APPLE CAKE
Decorate w/ a drizzle chocolate ganache or apple cider
icing or both!!
Very impressive when cooked in a decorative bundt pan!
1/2 cup applesauce
1 NRG egg replacement, prepared as directed
1 3/4 to 2 cups sugar
1 cup margerine
1/2 to 3/4 cup soymilk
1 Tbs vinegar or lemon juice
2 1/2 cups flour
2 Tbs cocoa powder
1 Tbs baking soda
1 tsp cinnamon
1/2 tsp allspice
1/2 cup chocolate bitties
2 cups apples, peeled, cored and chopped small
Preheat oven to 325 degrees.
Grease and flour a 10-inch bundt or tube pan.
"Sour" soymilk by adding vinegar to milk, set aside
(it will foam up).
Sift together dry ingredients, in separate bowl:
flour, baking soda, cocoa, cinn. and allspice. Set
Whip margerine until fluffy. Add sugar and whip.
Add vanilla, NRG and applesauce. Continue whipping and
add 1/2 cup of soymilk, slowly.
Slowly add in dry ingrdients. If you add this slowly
enough, you do not have to overmix batter, and it will
become super-fluffy, like mousse! Go ahead and try to
resist eating the batter!
If batter is too dry, slowly add a bit more milk.
Fold in apples and choc. bits.
Pour or spoon batter into prepared pan, careful to not
Cook at 325 for 60-70 mins, or until knife/ toothpick
comes out clean. Do not overbake. (The cake may seem
to fall in the center near the end of cooking time,
but its okay.)
When cooled, dust with powdered sugar, icing or
chocolate ganache drizzled.
Mix 2 Tbs. apple cider w/ powdered sugar until able to
be drizzled over top.
Melt choc bits w/ a Tbs of margerine, drizzle over