Fabulous Vegan Fudge Cake with Bittersweet Icing

Name: Fabulous Vegan Fudge Cake with Bittersweet Icing
Yield: 8 servings
Ingredients: 1 1/4 cups organic unbleached white flour; 1 2/3 cups organic cane sugar (, divided); 1 1/3 cups Chatfield's Cocoa Powder (, divided); 1 tsp baking soda; 1/2 tsp salt; 1 cup vanilla soy milk (, divided); 1/3 cup plus 1/4 cup canola oil (, divided); 1 cup toasted chopped hazelnuts

Course

Cakes & Cupcakes

Servings

servings

Ingredients

1 1/4 cups organic unbleached white flour
1 2/3 cups organic cane sugar , divided
1 1/3 cups Chatfield's® Cocoa Powder , divided
1 tsp baking soda
1/2 tsp salt
1 cup vanilla soy milk , divided
1/3 cup plus 1/4 cup canola oil , divided
1 cup toasted chopped hazelnuts

Course

Cakes & Cupcakes

Servings

servings

Ingredients

1 1/4 cups organic unbleached white flour
1 2/3 cups organic cane sugar , divided
1 1/3 cups Chatfield's® Cocoa Powder , divided
1 tsp baking soda
1/2 tsp salt
1 cup vanilla soy milk , divided
1/3 cup plus 1/4 cup canola oil , divided
1 cup toasted chopped hazelnuts

Instructions

Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and cover with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup Chatfield's Cocoa Powder, baking soda, and salt in bowl. Whisk together 2/3 cup soy milk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soy milk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted into center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup Chatfield's Cocoa Powder, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soy milk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.