- 1 ¾ cups Unbleached Flour
- 1 tablespoon EnerG Egg Replacer
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
- ½ cup dark brown sugar, packed
- ½ cup granulated sugar
- 1 cup unsweetened applesauce
- ⅔ cup vegetable oil
- ½ cup water
- 1 ½ teaspoon vanilla extract
Preheat oven to 350° F.
Grease and flour bundt pan (or spray with non-stick cooking spray).
Combine flour, egg replacer, cocoa, baking powder, baking soda, salt, cinnamon and sugars in a medium bowl. Make a well in the center, and add applesauce, oil, water and vanilla extract. Blend together until smooth, about 2 minutes by hand. Pour into prepared cake pan and bake for 30 - 35 minutes, or until toothpick inserted comes out clean. Invert pan on a wire rack to remove cake. Cool completely and frost as desired.
1 cup powdered sugar
½ tsp vanilla extract
almond milk or soy creamer (1 to 2 tablespoons)
Place powdered sugar into a small mixing bowl. Add vanilla and whisk in just enough almond milk or soy creamer to make a thick, pourable icing. Pour over cake.
1 cup vegan chocolate chips
1 Tablespoon coconut oil
In microwave or over a double boiler, melt chocolate chips and coconut oil together. Pour over cake.