Chocolate Vegan Cake

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One of my best friends celebrated her birthday earlier this week, and her mom asked me to provide her with a vegan chocolate cake (to surprise her!). I’ve actually never made a vegan cake before, but I assumed it wouldn’t be too hard – just have to substitute eggs and milk. Instead of milk, I used soy. And instead of eggs I used vegetable oil. The cake itself was SO moist. It was extremely dense, but very moist. It tasted quite like lava cake.

I was interested to see how the buttercream would turn out, since I wasn’t able to use butter, of course. I used the same buttercream recipe, just substituted butter with Earth Balance’s Vegan Butter, which is 79% vegetable oil. I used the same amount of shortening, icing sugar and vanilla extract as I normally would in my original buttercream recipe, and it turned out absolutely delicious! It tasted like the kind of icing you get in gingerbread houses, quite like royal icing.

A big happy birthday to one of my dearest friends, Maddy! You are such a ray of sunshine, and always manage to make my stomach hurt from laughing so much. Love you lady, xoxo.

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CHOCOLATE VEGAN CAKE RECIPE

Ingredients:

  • 2½ cups all purpose flour
  • 2½ cups sugar
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2⅔ cups non-dairy milk of choice (I used soy)
  • ⅔ cups light oil (such as canola or vegetable. I used vegetable)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon vanilla extract

Directions:

  1. Preheat oven to 350F (180C).
  2. Prepare two 8″ round baking pans by lightly greasing them (I used vegetable oil), and then cut a circle of parchment paper to fit into the bottom.
  3. In a large bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt, then set aside.
  4. In a medium bowl whisk together the milk, oil, apple cider vinegar and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix.
  6. Divide the batter into the prepared pans.
  7. Bake for about 40 minutes until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool completely before frosting.

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Recipe obtained from It Doesn’t Taste Like Chicken.

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