Chocolate cake one of the worlds most beloved deserts.
Everyone has their version of one. Handed down from generations, one they created on their own , from a blog, or even their favorite box chocolate cake. I myself have a recipe for chocolate cake that i absolutely swear by. Which is a reminder that should have been on this site awhile ago.
This version is not my famous chocolate cake recipe. I will say this cake is up there on my list. This vegan (yes Vegan) chocolate cake is tender, rich ,and delicious. Easy to make and uses no eggs and no dairy. Not even in the butter cream. I was nervous about this cake, not that I couldn’t complete it or that it wouldn’t have flavor. I was more concerned because I was making it for a Vegan party where Mega Vegans and plant based people would be. Turned out to be a huge hit with many good reviews. Oh and the non vegans didn’t even know. Once you say its vegan they turn away. If you don’t say anything and your cake is amazing, as this one is , they praise the cake and the baker,
So enough talking. Here is the Vegan chocolate cake recipe.
2 cups unbleached all-purpose flour
1 cup granulated sugar*
1 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
11/2 cups unsweetened almond beverage
2 tsp apple cider vinegar
1 1/4 cups unsweetened applesauce
1/2 cup strong brewed coffee*
2/3 cup vegetable oil*
2 tsp pure vanilla extract
1 cup vegan butter *
3 cups powdered sugar
3/4 cups unsweetened cocoa powder
Preheat oven to 350 degrees .
Cut out to parchment paper circles . Spray two 6 inch round cake pans, or two 9inch pans. Spray parchment paper and Dust pans with flour, shake out the excess.
Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt, set aside.
Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate.
Add the oil, coffee, vanilla extract, and applesauce and beat until foamy. Start to add the dry ingredients into the mixing bowl while beating. Beat until batter looks smooth and has no large flour lumps.
Divide batter between the cake pans
Bake 35 minutes* rotate pans half way. Insert a toothpick into the center , if it comes out clean its done. Let cool in pans on rack for ten minutes, then with a knife go around the cake pan circle. Place another rack or plate onto the top of the cake pan flip over an then back on rack . Remove the parchment paper and let the cake cool completely.
* 9 inch pans 25-30 mins
Sift the Powdered Sugar and cocoa.
In your mixing bowl beat the vegan butter and vanilla till smooth. In small amounts add the powdered sugar and cocoa mix until light and fluffy. If it happens to become to thick add a few teaspoons of almond beverage, too thin, add more cocoa or powdered sugar.
Once the cake is cooled, frost generously with buttercream frosting, adding a thick layer between the top and bottom layers .
Have fun and keep baking!
*coconut sugar, cane sugar also work
*the coffee intensifies the chocolate flavor. But if you didnt want to add coffee, almond beverage will work.
* coconut or avocado oil can be substituted
* the vegan butter which I learned later is better very cold. I did the opposite, and whipped it at room temperature . Which left me to taking breaks to place the butter cream in the refrigerator.
When completed I placed the cake into the freezer to blast it for about 20mins then left covered in my refrigerator. I took it out an hour before bringing it to the event.
I also like this cake without any buttercream and just sifted some cocoa and powdered sugar in top.
The pic below was not from the actual cake. I didn’t stay long enough for the cutting of the chocolate cake. I baked some of the cake batter in a separate pan, so I could see the results. I am so impressed by this cake . It reminded me of a mix between My Cake, Brownies, Good Quality Fudge and a chocolate torte. I know RIGHT !
This recipe was adapted and changed from The Minimalist Baker. I added and took a way a few things like always make it your own.