This is a moist recipie, when I used it to make a purse cake. I did add one egg worth of egg replacer to make it sturdier for sculpting. To make a 13 x 9 in sheet I double the recipie, to make a double layer 6″ cake I divide between two tins.

Ingredients

  • Ingredients
  • 3/4 cup whole wheat pastry flour
  • 1 cup all purp unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup good cocoa powder
  • 1/2 teaspoon salt
  • 1 cup plain soymilk
  • 1/2 cup canola oil
  • 1 1/2 cups pure maple syrup
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla
  • 2 teaspoons of instant coffee

  • Optional Extras and Changes

  • 1 cup Grated Zucchini (reduce the wet ingredients (oil, milk and syrup) a little for this – zucchini is wet)
  • 1 cup Chopped nuts
  • 1 cup of roughly chopped chocolate
  • Can change the all purpose for whole wheat
  • Spices (cinnamon, nutmeg, ground all spice, ginger, ground cloves, pumpkin spice)


Comments

SUNSHYNE757 Says... 27 Sep 2011 , 10:39am

How does it taste though?

basileneo Says... 12 Jan 2012 , 7:50pm

I'll try to guess: it tastes like chocolate.

;)


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