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Chocolate cake (with a vegan twist)

½ cup melted Earth Balance spread

1 cup Florida crystals (or other white sugar)

¼ cup vegan brown sugar

2½ teaspoons vanilla extract

2 cups whole wheat pastry flour

½ cup unsweetened cocoa powder

1½ teaspoons baking soda

1 teaspoon salt

2 cups finely shredded zucchini

½ cup water

5 tablespoons Earth Balance
¼ cup vegan powdered sugar
~ 2 teaspoons non-dairy milk
1 teaspoon vanilla

¼ cup cocoa powder

  1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.

  2. For cake, mix together the melted Earth Balance, sugars and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini, and mix in water. Spread evenly into the prepared pan.

  3. Bake for 25 to 30 minutes in the preheated oven, until the cake springs back when gently touched.

  4. For the frosting, cream the Earth Balance and powdered sugar with whisk or mixer. Add the cocoa and vanilla. Whisk in non-dairy milk (a teaspoon at a time) until frosting is desired consistency.

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