Friday, November 6, 2009

Vegan Chocolate Cake Recipe

2 3/4 cups cake flour
2 cups natural sugar or baking sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon sea salt
3/4 cup vegetable oil
2 tablespoons white vinegar
2 cups cool water
2 teaspoons vanilla

1. Preheat oven to 350.

2. Mix the dry ingredients together in large mixing bowl. With a spoon, make three indentations in dry mixture; 1 small, 1 medium, and 1 large.

3. Pour oil into large indentation, vinegar into medium, and vanilla into small.

4. Add the water and mix (do not over beat). Put into pan and oven ASAP in order to ensure the reaction with the vinegar and baking powder works properly. This is how the cake rises.

5. Bake for about 15-20 minutes for cupcakes or 45-50 minutes for cake until a toothpick can be inserted and come out clean. You will want to adjust the cook time depending upon the baking pan you are using.

This recipe will yield two 9 layers or 24 cupcakes. Just be sure to keep an eye on your cake 40-50 minutes, and cupcakes 15-20 minutes.

Prep Time: 10
minutesCook Time: 15-20 or 45-50 minutes

Amazing Chocolate Buttercream Frosting

1cup margarine (I use Earth Balance Buttery Sticks)
3- 3 1/2 cups powdered sugar
2 Tbsp. vanilla
4-6 Tbsp. soymilk (Chocolate is best)
1 cup cocoa powder

Mix together margarine, cocoa, and vanilla together. Add powdered sugar and soy milk slowly alternating between the two and mixing between additions. You can vary the amount of soy milk or powdered sugar to obtain the best consistency for frosting.

Here is the chocolate cake recipe I adapted. It is moist and fluffy - great for cupcakes too.

Chocolate Cake Recipe