Recipe

Chocolate Cake Vegen Recipe

	Shirleyoma / All my dishes 2 years, 1 month ago Chocolate-Rum Vegen Cake Vegan one-bowl dessert, and you'd never guess it! She found this recipe lin a cookbook for one-bowl desserts and decided to veganize it. The rum flavor isn't overpowering at all; it isjust adds a little hint of sumth... More Prep:15m Cook:35m Servings:810	Shirleyoma
	chocolate vegen rum

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Ingredients

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar, divided

1/2 cup Dutch processed cocoa powder, divided

1/2 cup plain soy milk

1/4 cup canola oil

1 teaspoon vanilla extract

1 teaspoon rum extract (or just use 1 more teaspoon vanilla if you don't have rum)

1/2 cup boiling water

1/2 cup pure maple syrup

1/4 cup light rum

Directions

Boil some water in a teakettle, preheat oven to 350°F, and grease a 9-inch springform round cake pan.

Sift together flour, baking powder, baking soda, salt, 3/4 cup of the sugar, and 1/4 cup of the cocoa. Add the soy milk, oil, and extracts, and mix into a thick batter.

Spread batter into cake pan. Sprinkle the top with the remaining cocoa and sugar.

Pour the boiling water into a glass measuring cup, add the maple syrup and rum to the water, and pour this mixture on top of the cake batter.

Place cake on a cookie sheet in case of pudding overflow and bake for 30 to 35 minutes. Let cool just a bit; while the cake is still warm, place it on a large plate (your plate should have a slight edge to prevent spillage).

Throw on a scoop of vanilla soy ice cream if you like, and you've got yourself one impressive dessert.

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