Deep Vegan Cake (chocolate Cake) Made Lighter

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups unbleached flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup splenda sugar substitute
• 1/2 cup fructose
• 1/4 cup applesauce
• 1/4 cup oil
• 1 cup brewed coffee, chilled
• 2 teaspoons pure vanilla extract
• 2 tablespoons cider vinegar
• 2 ounces unsweetened chocolate
• 1/4 cup natural-style peanut butter
• 3 tablespoons water (plus a little more if needed)
• 1 teaspoon pure vanilla extract
• 1/2 cup fructose, powdered (run through a spice mill)
• 1/2 cup splenda sugar substitute

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
• 3 in a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
• 4 in another bowl, combine the applesauce, oil, coffee, and vanilla.
• 5 pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.
• 6 add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
• 7 without wasting any time, pour the batter into the prepared baking pan.
• 8 bake for 25 to 30 minutes.
• 9 cool for 20 minutes, then frost with chocolate peanut butter frosting.
• 10 in a double boiler or small heavy saucepan, melt the chocolate on medium heat. (you can also melt it in the microwave.).
• 11 while it melts, beat together the peanut butter, water, and vanilla until smooth.
• 12 beat in the splenda and fructose and add the melted chocolate, mixing until blended.
• 13 spread the frosting on the cooled cake.