Saturday, April 9, 2011

Vegan Chocolate Cake

Better known as a chocolate cake you would die for. Also referred to as the best chocolate cake you have ever had and/or the best chocolate cake on earth.


And that's pretty much all I have to say about that.

Ok. Probably not.

It all started with a birthday. A birthday and the need for a cake. A cake full of chocolate and sugar and more chocolate and probably a smidge more sugar. Happy birthday, now let's spike that insulin!

But it is worth it. Moist, dense, just the right amount of chocolate, thick decadent frosting to top it off. Yes please.


I used my own completely ghetto fantastical make shift bundt pan which, in lamants terms is a scalloped pie dish with a small mason jar in the middle. Oh yeah. We're high class around here.

You can also use cupcake tins, a regular cake pan, get creative. I did.

I adapted the recipe a bit for creativity and ingredient convenience. The original is from none other than my favorite vegan baking book: The Joy of Vegan Baking by Colleen Patrick-Goodreau. It rocks. She rocks.

Need:
1 1/2 cups unbleached flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup vegetable oil
1 Tablespoon rice wine vinegar
1 cup vanilla soy milk

For the frosting:
1/2 cup Earth Balance
1/3 cup unsweetened cocoa powder
3 cups plus a little more, confectioner's sugar
1 teaspoon vanilla extract
3 or 4 Tablespoons vanilla soy milk

Do:
Preheat oven to 350 degrees and grease your pan.

In a Kitchenaid or bowl, combine flour, sugar, salt, baking soda and cocoa powder and mix until completely combined.

In another smaller bowl, combine vanilla, oil, vinegar and soy milk. Mix well.
Create a little well in the middle of your dry ingredients and add all of your wet ingredients.

Mix all that until it's just combined then pour batter into your prepared pan.

Bake 25 to 30 minutes, until you can insert a toothpick in the cake and it comes out clean. For cupcakes, bake for about 12 to 15 minutes.

While cake is baking, prepare frosting by combining all ingredients in Kitchenaid. Mix on low until the dry and wet ingredients are just combined then mix on high until frosting is smooth and thick. Add more confectioner's sugar as needed to get desired consistency.

When cake is done, remove from oven and let fully cool before you frost.

Serve:
On its own or with some fantastical So Delicious ice cream... one of my favorites, as you know.


Enjoy!

Unsweetened Cocoa Powder

3 comments:

  1. I am loving this recipe! This is going on my list for this weekend. Best to you! :)

    ReplyDelete
  2. Melissa... good to hear from you! Let me know how the cake goes and thanks for reading :)

    ReplyDelete
  3. I'll have to wait a while to try this - too much indulging on vacation!! :)

    ReplyDelete

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