Chocolate Cake
Even those eating vegan or plant-based need a sweet tooth from time to time. This recipe is actually the first cake that I can ever remember making. Sure, over the years there had bee plenty of cookies, bars, candies but I don't recall ever making a cake. Regardless, it was a hit. We ended up sharing with some co-workers and they loved it so much. One lady was shocked when she learned that it was plant-based and dairy free. She began to change her tune about plant-based diets after eating this cake. Hope you enjoy it.
Cake Ingredients
- Unsweetened Almond Milk
- White or Apple Cider Vinegar
- Coconut Oil
- Pure Vanille Extract
- Unsweetened Applesauce
- Unbleached All Purpose Flour
- Organic Cane Sugar
- Unsweetened cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Cooking Spray
Frosting Ingredients
- Vegan or Plant-based Butter
- Powdered sugar
- Unsweetened Cocoa Powder
- Dairy-free Semisweet Choclate Chips
- Pure Vanilla Extract
- Unsweetened Almond Milk
Start by preheating the oven to 350 degrees. Lightly spray two 8 inch pans with cooking spray. Then mix the almond milk and vinegar in a large bowl, mix really well. Add the vanilla extract, coconut oil and applesauce, mix again.
Add the flour, sugar, cocoa powder, baking soda, baking powder and salt to the wet ingredients. Mix well again, will be stiffer so make sure to mix thoroughly. Divide the batter between two pans.
Bake for about 40 minutes or until done in the center. Use a toothpick to test doneness in the center. Remove from pan and place on cooling rack for about 1 hour to cool.
Mix the ingredients for the frosting and beat with an electric mixer until mixed or fluffy.
Place one cake on a large plate, add frosting to the top of the cake. Add the second piece of cake and begin to frost the sides and top of the cake once more. Serve warm or cool with a side of ice cream.
Add the flour, sugar, cocoa powder, baking soda, baking powder and salt to the wet ingredients. Mix well again, will be stiffer so make sure to mix thoroughly. Divide the batter between two pans.
Bake for about 40 minutes or until done in the center. Use a toothpick to test doneness in the center. Remove from pan and place on cooling rack for about 1 hour to cool.
Mix the ingredients for the frosting and beat with an electric mixer until mixed or fluffy.
Place one cake on a large plate, add frosting to the top of the cake. Add the second piece of cake and begin to frost the sides and top of the cake once more. Serve warm or cool with a side of ice cream.
