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The Ultimate PMS Chocolate Cake

What you need: 

1 1/2 cup sugar
1 cup flour
2/3 cup vegan margarine
6 tablespoon cocoa powder
1 tablespoon vanilla powder
egg substitute to make 3 eggs (I use Orgran, but I guess any commercial egg replacer works)
1/2 teaspoon salt
oil to grease the pan

What you do: 

Grease a pan with some vegetable oil. Melt the margarine. Make your egg replacer mix in a small bowl. Preheat oven to 350 F
In a large bowl, mix sugar, cocoa, vanilla and salt. Add egg replacer to the sugar mix and blend well.
Add sifted flour to egg/sugar mixture and do your best to blend well.
Pour in the melted margarine and stir until it's shiny brown (but don't stir for more than one minute).
Pour the mix into the pan and bake for 20 minutes (or more, if you're no fan of sticky chocolate cakes)
Leave it to cool for some time, then have a piece. The PMS-monster says you should eat it all, but if you're feeling nice it's a great cake to share with lots of people. Keep it in the fridge, it's great cold.
Note: I have not tried to make this with any other egg replacer than the powder version you buy in supermarkets. If you're using tofu or anything else, you have to find your own measurements to make it work.

Preparation Time: 
15 + 20 minutes
Cooking Time: 
Servings: 
1-15
Recipe Category: 

SO HOW'D IT GO?

This recipe is excellent.  I believe that my lack of a measuring cup nearly ruined it, but I tasted the batter prior to placing the pan into the oven, so dumped in several handfuls of ghirardelli semi-sweet chips and approximately 1/3 cup peanut butter into it, and am happy to say that the cake was the most delicious I've ever had.  Thank you for this recipe!  Please add more  oO

+1,very excellent..

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Not my favourite. Again, it's probably my fault because I replaced the margerine with applesauce, but they came out rather thin, dense, and chewy. They taste good, but I probably won't be making this again.

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This is the very best chocolate cake I have ever had vegan or not. I usually double the recipe and cook it in an 8 x 11 glass  pan about 35 minutes--still really really goey that way. I keep it in the fridge, it is divine cold and if I want  it hot just microwave a big chunk of it for about 45 seconds and enjoy with a big, big glass of almond milk. Thank you so much for this recipe!!!

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I didn't get out of bed this morning until after noon, then consumed two bags of popcorn, several cups of tea, and nearly an entire bag of giant super salty pretzels until I came across this recipe.  It's absolutely brilliant and perfectly satisfied my chocolate needs, thank you!!!

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Mine didn't turn out at all.  I think there was too much margarine and not enough flour - but I could be wrong.  Mine turned out like pudding, and while I left it in for 35 minutes, it wasn't showing any promise of solidifying.  Hmm.  It tasted yummy (how could it not when the ingrediants are chocolate sugar and butter!)  but it was nowhere near a cake consistency.  Oh well.

Sometimes when I've made this cake I's been all bubbly and gross, with the marg sort of pouring on top of the cake when I've taken it out of the oven,
BUT I learnt that that's what happens if the marg isn't cool when poured into the batter.
(When that happened I've just patted the cake with some paper and left it in the fridge to settle down, then ate it)

So I suggest you let your marg cool for a while before blending it in, and leaving your cake in the fridge if it fucks up (because it'll probably taste good anyways) (and when pms monster strikes, you don't really care, do you?  ::))

Happy baking, merry christmas!

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Mine didn't turn out at all.  I think there was too much margarine and not enough flour - but I could be wrong.  Mine turned out like pudding, and while I left it in for 35 minutes, it wasn't showing any promise of solidifying.  Hmm.  It tasted yummy (how could it not when the ingrediants are chocolate sugar and butter!)  but it was nowhere near a cake consistency.  Oh well.

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Hey APPLEJACKS582 I did a little research and found this:

http://www.thespicehouse.com/product/product_Madagascar-Vanilla-Powder.php

It says "To substitute for vanilla extract, use an equal part vanilla powder"... so I think you would use 1 tablespoon extract in place of the powder in this recipe. Hope that helps!  :)

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Can I replace the vanilla powder with regular vanilla extract?  Is one stronger than the other?  Could really use this cake right now, so let me know!!

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This recipe is excellent.  I believe that my lack of a measuring cup nearly ruined it, but I tasted the batter prior to placing the pan into the oven, so dumped in several handfuls of ghirardelli semi-sweet chips and approximately 1/3 cup peanut butter into it, and am happy to say that the cake was the most delicious I've ever had.  Thank you for this recipe!  Please add more  oO

0 likes
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