- 3 cups unbleached white flour
- 2 cups sugar
- 1/8 tsp. vanilla extract
- 1/2 tsp. salt
- 2 tsp. baking soda
- 7 tbsp. cocoa powder
- 1 1/2 tbsp. maple syrup
- 1 tbsp. vinegar
- 10 tbsp. vegetable oil
- 2 cups cold water
- 1 container Duncan Hines Chocolate Mocha or Chocolate frosting
- Pre-heat oven to 350 degrees.
- Combine dry ingredients; mix well to break up cocoa powder lumps.
- Add maple syrup, vinegar, vanilla, and oil to dry ingredients.
- Add cold water immediately and mix thorougly until lumps are gone.
- Grease or line muffin tin with paper cups.
- Fill with batter until around 3/4 full as batter will rise.
- Bake 30 minutes or until inserted toothpick comes out clean.
- Let cool for around 15 minutes, then frost and enjoy!
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Rating:
steph06 (46 discussions) on Aug 7, 2006 at 06:42 AM
Very good! You can also use whole wheat flour.
Rating:
<b>Jilly P. (9 discussions) on Aug 6, 2006 at 12:21 PM
This is wonderful! Not only does this recipe apply to the vegan community, but also so many people (children especially!) who have allergies to dairy and various preservatives. What a great way to embrace diversity in baking! BRAVO!
Rating:
jill22 (44 discussions) on Aug 2, 2006 at 12:00 PM
Fabulous will pass on to veggie daughter.
