Cake delema!

[indigoiis]

This cake is awesome... I believe it is low fat and you can replace the oil with apple sauce. We use this cake for all birthdays now because it seems most of our friends and family have one of the noted "issues."

Here it is - very easy! Andy’s version of
>> Lactose-Free/Vegan/Cholesterol-Free Chocolate Cake
>> 3 cups flour
>> 2 cups sugar
>> 1/2 cup cocoa
>> 2 teaspoons baking soda
>> 1 teaspoon salt
>> 2 teaspoons vinegar
>> 2 teaspoons vanilla
>> 2/3 cup oil (or 1 cup applesauce)
>> 1 cup cold water
>> 1 cup cold coffee
>> Mix together first 5 ingredients. In a separate bowl, mix remaining
>> ingredients and then add all at once. Mix well. Spread in greased (use
>> olive oil spray) and floured (or non-stick) 8x12” or bundt-type pan. Bake 350 °F.,
>> about 30 minutes.

NOTE: THIS CAKE IS AWESOME WITHOUT FROSTING, BUT HERE IS A RECIPE FOR GANACHE FROSTING JUST IN CASE...
>>
>> Chocolate Ganache Frosting:
>> 2 cups dairy-free chocolate chips or baking chocolate
>> 1/2 cup soy milk
>> 1 teaspoon brewed coffee, or 1/2 teaspoon vanilla
>> 1/8 cup maple syrup or agave nectar (or maple syrup and honey. Vary
>> amount depending on whether you use bittersweet or semisweet
>> chocolate.)
>>
>> Heat in double boiler and stir until smooth. Cool and pour over top of
>> cake. (I heated until about half the chips were melted, then removed
>> and stirred to melt the rest -- this significantly reduced cooling
>> time.)
>>

[Brandi]

This cake is awesome... I believe it is low fat and you can replace the oil with apple sauce. We use this cake for all birthdays now because it seems most of our friends and family have one of the noted "issues."

Here it is - very easy! Andy’s version of
>> Lactose-Free/Vegan/Cholesterol-Free Chocolate Cake
>> 3 cups flour
>> 2 cups sugar
>> 1/2 cup cocoa
>> 2 teaspoons baking soda
>> 1 teaspoon salt
>> 2 teaspoons vinegar
>> 2 teaspoons vanilla
>> 2/3 cup oil (or 1 cup applesauce)
>> 1 cup cold water
>> 1 cup cold coffee
>> Mix together first 5 ingredients. In a separate bowl, mix remaining
>> ingredients and then add all at once. Mix well. Spread in greased (use
>> olive oil spray) and floured (or non-stick) 8x12” or bundt-type pan. Bake 350 °F.,
>> about 30 minutes.

NOTE: THIS CAKE IS AWESOME WITHOUT FROSTING, BUT HERE IS A RECIPE FOR GANACHE FROSTING JUST IN CASE...
>>
>> Chocolate Ganache Frosting:
>> 2 cups dairy-free chocolate chips or baking chocolate
>> 1/2 cup soy milk
>> 1 teaspoon brewed coffee, or 1/2 teaspoon vanilla
>> 1/8 cup maple syrup or agave nectar (or maple syrup and honey. Vary
>> amount depending on whether you use bittersweet or semisweet
>> chocolate.)
>>
>> Heat in double boiler and stir until smooth. Cool and pour over top of
>> cake. (I heated until about half the chips were melted, then removed
>> and stirred to melt the rest -- this significantly reduced cooling
>> time.)
>>

Thank you so much for typing this all out! I will make this one myself. The coffee part is the only part I ? They could use decaf though. I am going to cut and paste and email it to my sister. Thank you so much!