Chocolaty and Glazed Chocolate Cake Goodness (vegan)
serves 8 

Ingredients for the chocolate cake
1-1/2 cups whole-wheat flour
1 cup powdered sugar
1 tsp baking soda
1/8 tsp salt
1/4 cup unsweetened cocoa powder
1 cup cold water
1/4 cup unsweetened apple sauce
2 Tbsp grapeseed oil
1 Tbsp distilled white or apple cider vinegar
1 tsp vanilla extract
Earth Balance Soy Free Buttery Spread

Ingredients for the chocolate cake
1 cup powdered sugar
1/3 cup cocoa powder
1/4 cup of hot water

1 Tbsp powdered sugar (optional – for dusting)
Berries (optional – for decorating)

Cooking Instructions
Preheat over to 350
Combine all of your dry ingredients in a medium sized bowl.
In a small bowl combine all of your wet ingredients.
Stir the wet ingredients in with the dry ingredients. Constantly stirring with a form so that there aren’t any lumps.
Grease your baking pan well with Earth Balance Buttery Spread.
Bundt cake pans are my personal favorite cake pans, they make for a very pretty display.
Bake for 30 minutes. Test with a knife to make sure it has baked.
Place the pan on the cooling rack for 5 minutes. While the cake is still warm, place the cake on your display plate.

Make the glaze!
Heat up 1/4 cup of water. Combine the powdered sugar and unsweetened cocoa powder. Add the warm water, a few tablespoons at a time, until you reach the consistency you want.

Use a fork and poke some holes throughout the cake, especially the top. Pour the glaze on your cake.

Let the cake cool. Before you serve, sprinkle with powered sugar. If you’re feeling extra fancy, use berries to decorate. Enjoy!

Cooling and waiting for the powdered sugar!

Cooling and waiting for the powdered sugar!


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