A low-fat vegan cherry chocolate cake recipe that uses whole wheat flour, no oil or butter in the cake (1 tablespoon in the icing) and still manages to be moist and tender. The perfect spur of the moment cake recipe for a hectic weekday.
|Servings 9||Serving Size 3 X 3 inch Peice|
Preheat oven to 350 degrees.
Spray a 9X9 inch square cake pan with oil.
In a food processor pulse cherries until they are coarsely chopped. About 5 or 6 pulses. Reserve 1/4 cup for the icing and set aside.
In a medium sized mixing bowl mix together brown sugar, z-sweet or sugar, whole wheat flour, baking powder, salt, cocoa powder and ground flax, making sure to break up any brown sugar lumps. Then add the cup of cherries into the dry ingredients and stir them around to coat with flour.
In a smaller separate mixing bowl mix together water and flavorings and join it with the dry ingredients and mix together well with a spoon, but don't over mix, it will make the cake tough. Then pour the batter evenly into the cake pan and bake 25 minutes or until cake springs back when you touch it. Let cool for 20 to 30 minutes before putting the icing on.
For the icing sift the confectioner's sugar, cocoa powder and salt together into a medium sized mixing bowl and add the rest of the icing ingredients and stir together.
Spread onto cake evenly. Slice into 9 slices.