Fabulous Vegan Fudge Cake with Bittersweet Icing
Fabulous Vegan Fudge Cake with Bittersweet Icing is :
dairy free , lacto ovo vegetarian , veganBy Vegetarian Times
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl.
Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture.
Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat.
Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth.
Spread icing over warm cake, and sprinkle with hazelnuts.
Wine Pairing :
- cream sherry
- moscato dasti
Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.