My son loved the “killer” Moosewood vegan chocolate cake we made last week so much, he wanted to make it again. I was low on white flour, so I used part whole wheat. Regular whole wheat–not even the milder white whole wheat.
Well, it turns out that the Moosewood Vegan Chocolate Cake works quite well when made with half whole wheat (I’m thinking all whole wheat will be fine, too). Update: I made the recipe with all whole wheat, and the family inhaled it.
One recipe of batter makes a dozen cupcakes. Bake them for 20 minutes at 375 degrees. I like the recipe baked as cupcakes even better than as a single pan cake. Easier portion control and the batter bakes up better.
If you have made the Moosewood vegan chocolate cake before and liked it, you will love it made with whole wheat as cupcakes. Fabulous taste, wonderfully moist, perfect texture–the best chocolate cupcake ever! And healthier, too. The kids fought over these cupcakes until every last crumb was gone.
And here is a cupcake with the chocolate raspberry glaze (note that the recipe as posted here has a typo: the recipe should read that 1/4 cup of jam is mixed with 1 Tbl water, not 6 1/4 cups jam). The cupcake is spread with raspberry jam (I didn’t bother to dilute with water or warm up. I just spread each cupcake with 1/2-1 tsp. of jam right from the jar) and then glazed with a mixture of melted chocolate and raspberry jam.
Here is a cupcake after the glaze has cooled and set up.
The flavor is excellent, but you have to like fruit and chocolate. I am more a caramel and chocolate, or PB and chocolate, or coffee and chocolate kind of person, but even I liked this.