Magic Chocolate Cake
What’s magic about this cake? It contains no eggs, no dairy, and it’s super easy to make. Another gem from Jennifer Raymonds ‘The Peaceful Palate’, this recipe never fails. It’s decadent, moist, and dangerously delicious. I have found that doubling the recipe (for both the cake and the frosting) is perfect for a two-layer cake.
- 1 ½ cups whole wheat flour
- ¾ cup jaggery
- ½ tsp salt
- 1 tsp baking soda
- 3 tbsp cocoa powder
- 1 tsp vanilla
- 1/3 cup almond butter
- 1 tbsp distilled white vinegar
- 1 cup cold water
Preheat the oven to 350 F (175 C) degrees. Combine the flour, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, vinegar, and water. Stir with a fork until well mixed. Pour into a 9×9-inch baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool completely, then frost with chocolate cream frosting (below).
Makes one 9-inch cake or 8 cupcakes
Chocolate Cream Frosting
This is enough if you have doubled the above recipe.
Cream all the ingredients in a small bowl, then add enough water to make a thick but spreadable frosting. Add more date paste if needed.