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Chocolate Breakfast Cake

What you need: 

nonstick spray
1 1/2 cups white whole wheat flour (I use King Arthur)
1/2 cup xylitol or 3/4 cup turbinado / packed light brown sugar
1/4 cup organic cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup water
1/3 cup vegetable oil
3 tablespoons maple syrup
1 tablespoon strong coffee
2 teaspoons red wine vinegar
1 teaspoon vanilla extract [u]Frosting[/u]:
1/4 cup xylitol or 1/3 cup turbinado / packed light brown sugar
2 tablespoons organic cocoa powder
2 tablespoons corn starch
pinch salt
1/2 cup coffee
1 tablespoon vegan butter (I use Earth Balance)
1 tablespoon maple syrup
1/4 teaspoon vanilla extract

What you do: 

1. Preheat the oven to 345 degrees F. Grease a 9"- to 10"-inch cake pan.
2. In a bowl, combine the flour, xylitol or sugar, cocoa powder, baking soda,and salt; mix thoroughly. Create a well and add all of the wet ingredients (water, vegetable oil, maple syrup, coffee, red wine vinegar, and vanilla extract). Very gently stir until homogeneous-do not over mix. Pour into the prepared cake pan and bake for 20 to 25 minutes.
2. Allow to cool for at least an hour before running a knife along the sides and turning the cake out onto a plate. The bottom of the cake will look more moist and level than the exposed side, which makes frosting the cake easy.
3. Frosting: In a sauce pan, mix together the xylitol or sugar, cocoa, corn starch, and salt. Turn the heat on and place the dial to medium heat. Immediately add the coffee, vegan butter, and maple syrup, while whisking. Whisk until smooth and closely watch for the mixture to begin to thicken into a frosting. This will happen quickly, so do not walk away. When thick enough to spread, immediately pull the frosting off the heat. Mix in vanilla extract.
4. Allow frosting to cool for a couple of minutes before spreading onto your layer cake.
*Note: This is enough frosting for one layer cake.
Source of recipe: This recipe is from my blog: http://thewitchykitchen.blogspot.com/

Preparation Time: 
10 min, Cooking time: 20-25 minutes
Cooking Time: 
20-25 minutes
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Yummy, this looks delicious to have any time of the day - will give it a go.  Thanks.

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Hey Yuuki! I'm glad you liked them! I can actually see this cake being a really pretty cupcake with those edible, silver balls (confetti) that everyone uses at Christmas/Holiday time. Ooh, you're giving ideas;-)!

Oh, oh!~ (☆▽☆)/ That's a really good idea! I just might do that for some holiday parties~ (*・∀-)☆

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Hey Yuuki! I'm glad you liked them! I can actually see this cake being a really pretty cupcake with those edible, silver balls (confetti) that everyone uses at Christmas/Holiday time. Ooh, you're giving ideas;-)!

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Hey Yuuki! Yeah, make it (smile)! Everyone seems to really especially love the frosting, but, for a healthful type cake, the actual cake is quite nice too;-)

So I finally got around to making this cake (actually I made cupcakes). But really, all I can say is... Why, oh why did I wait so long?! Sooo, sooo good!! :)>>> They were actually really good without the frosting too~ ♪(゚▽^*)ノ⌒☆ 

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Hey Yuuki! Yeah, make it (smile)! Everyone seems to really especially love the frosting, but, for a healthful type cake, the actual cake is quite nice too;-)

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Oh~ this sounds good! I'm going to have to try making it sometime soon :)

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The texture was very moist, flavor was outta this world..You must try.Thanks
Hi Tofreak! You used oat flour only? How was the texture? I'd loved to know just b/c oat flour is gluten free, which can make a cake end up kind of odd. If it did work though, that's awesome. Any extra details would be greatly appreciated if you have time (smile)...

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Hi Tofreak! You used oat flour only? How was the texture? I'd loved to know just b/c oat flour is gluten free, which can make a cake end up kind of odd. If it did work though, that's awesome. Any extra details would be greatly appreciated if you have time (smile)...

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I like this. I used oat flour for the protein considering its breakfast. Other than that It was  :)>>>

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Hey Chardman26! I'm glad you and the kids liked it! That's great. The cake is usually even better and more moist the second day out (smile). I've never met a cake that is like a soup, but this one is-for me at least...

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