Divinely Decadent Vegan Chocolate Cake
Perfect Chocolate Birthday Cake Or Valentine's Day Cake Recipe
Vegan Chocolate Cake: SO awesomely good! Everybody loves it - vegans, vegetarians, omnivores, carnivores.
Our famous chocolate cupcake recipe is based on this recipe.
This chocolate cake, with chocolate fudge frosting, is perfect for ANY occasion - birthdays, Valentine's Day, anniversaries, pot-lucks, groundhog day, TGIF, etc.
Total Prep & Cook Time: 90 Min.
Yield: 9 inch 2 layer cake or a 10"x13" sheet cake: Intensely chocolatey, a little goes a long way, count on at least twenty servings.
Nutrition Data, 53g Serving: 147 cal, 3g fat, 24 fat cal, 31g carb, 121mg sodium, 17g sugars, 2g fiber, 2g protein, low Cholesterol. Estimated glycemic load: 20
- 2 c. all purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp salt (omit if using salted margarine)
- 1 c. unsweetened baking cocoa
- 2 Tbsp organic cornstarch (all non-organic cornstarch is GMO)
- 1 c. soft vegan margarine
- 1 2/3 cup sugar
- 1 1/3 cup water
- 1 tsp vanilla
- 1/2 cup almond milk + 2 Tbsp lemon juice
- Frosting: Use a double recipe of Chocolate Fudge Frosting
- Preheat the oven to 350 degrees & oil two 9" round cake pans. Dust with flour and set aside
- Combine dry ingredients in a bowl and set aside
- Mix almond milk and lemon juice and set aside
- Cream vegan margarine and sugar together until light and fluffy
- Beat in the almond milk, water and vanilla
- Stir in dry ingredients just until mixed (batter should be smooth). DO NOT overmix
- Spread evenly in pans
- 9" rounds bake for 25 - 30 minutes, 9"x12" sheet cake bakes for 35 - 40 minutes, or until a toothpick inserted into center comes out clean
- Run a knife around the edges, and invert pans onto cooling racks. They should drop out easily. If not, lay a cold wet dish towel over the bottom of the cake pan until the cake comes out
- When cakes are completely cooled, frost with a double recipe of Chocolate Fudge Frosting
- Optional: Frost the top of the bottom layer (1/8 - 1/4 inch thick). Then spread 1 cup thick raspberry or strawberry jam, or orange marmelade, leaving a 1/2 inch border on the outside. Then place the top cake layer and finish frosting the cake. Clean off any jam that spills out the sides.
Cake Frosting Tips:
- To make cake easier to frost, refridgerate or even freeze cakes overnight, so they'll be very firm
- The frosting should be very creamy and spreadable, but not runny. If it's too stiff, it won't spread easily and will pick up lots of crumbs.
- To make frosting more spreadable: Warm up stiff frosting a little by placing the bowl into another bowl of warm water for a minute
- OR: Beat in up to 1 Tbsp almond milk
- To prevent crumbs getting mixed into your frosting, spread a very thin layer over the cake, then refrigerate for 1/2 hr to firm the frosting and seal in any crumbs. Then frost as usual
- If your cake breaks into 2 or 3 pieces (like ours did), don't panic. Fit the pieces together on the cake plate, then frost as usual. Nobody will ever know!
- To end up with a clean cake plate, place a collar of waxed paper under the edge of the cake, and pull it out when you're done frosting
This chocolate cake recipe was veganized from Debby Nothaft's transitional vegetarian cookbook, Cabbages and Roses
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