Rae Udy

RECIPES: No Egg Cocoa Fudge Cake and Cocoa Icing

by Rae Udy

Hi friends, have been on vacation for a couple of weeks. Had a great time but now I’m refreshed and ready for work.
No Egg Cocoa Fudge Cake is a cake I made while on vacation and it contains no eggs or dairy. It is amazing this cake can be so light and fluffy without eggs. It also holds together without crumbling like other no egg cake recipes I have tried.
Make the cake batter and the icing using a vegan freindly organic sugar and you will be surprised at the taste and texture of this cake.

NO EGG COCOA FUDGE CAKE
1 1/2 cups unbleached white flour
1 teaspoon soda
1/3 cup cocoa powder
1 cup organic sugar
1/2 (one-half) cup corn oil
1 cup cold water
2 Tablespoons vinegar
1 teaspoon vanilla
Mix flour, soda, cocoa powder and sugar together in a large mixing bowl. Make a well in the center and add oil, water, vinegar and vanilla. Stir quickly just to mix well. Pour into a lightly oiled and floured eight by twelve inch baking pan. Bake in a preheated 350 degree oven for 30 minutes or until center of cake is done. Remove from oven and cool in pan.

COCOA ICING
1 cup organic sugar
1/4 (one-quarter) cup soy margarine or corn oil
1/4 (one-quarter) cup soy milk
1/4 (one-quarter) cup cocoa powder
1 teaspoon vanilla
Combine all ingredients in a small saucepan. Stir and bring to boil. Cook and stir two minutes. Remove from heat and cool to lukewarm. Beat by hand until thickened and spread over cooled cake. Top with finely chopped walnuts if desired.