| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
|
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Plain flour |
| 1/2 |
c |
Sugar; (original recipe said 1 cup, but it doesn't hurt to cut back a bit. Suit yourself) |
| 1/3 |
c |
Cocoa |
| 1 |
ts |
Bicarbonate of soda |
| 1/2 |
ts |
Salt ; (I usually omit without problems) |
| 1 |
ts |
Vanilla essence |
| 1 |
tb |
Cider vinegar; (DO NOT use too much) |
| 1/2 |
c |
Apple sauce; (original recipe said 1/2 cup of oil. the apple sauce works wonderfully!) |
| 1 |
c |
Water |
| 1 |
tb |
Icing sugar |
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
<jarich@cat.cs.mu.OZ.AU> on Oct 20, 1999, converted by MM_Buster
v2.0l.
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