Saturday, February 5, 2011

Best Ever Vegan Chocolate Cake!!!


I made this cake for my husbands birthday last month, and it was a hit with both vegans and omnivores alike! I adapted the recipe from the cookbook, You Won't Believe It's Vegan,  it's written by the chef/owner of one of our most favorite vegetarian restaurants in Oakland, Encuentro.  This cake would be perfect for any birthday party , as a special Valentine's Day treat, or for no other reason that you want to eat a scrumptious chocolate cake!

Cake Ingredients:

2 c. all purpose flour
1/2 c. unsweetened cocoa powder
1/2 c. sucanat (brown sugar)
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1/2 c. canola oil
1 c. vanilla soy milk (I used regular soy milk with 1 tsp vanilla extract)
1/2 c. water
1 c. maple syrup
1 Tbsp chocolate extract (I omitted this and it was great without)
2 tsp apple cider vinegar

Frosting Ingredients:

2 c. chocolate chips (vegan chocolate chips are called carob chips)
1 c. vanilla soy milk (again, I used plain soy milk and added vanilla extract)

Directions:

You may want to make the frosting first because it has to chill for at least 1 1/2 hours before using.

Put chocolate chips in a heat-proof bowl.  Slowly and carefully heat the soy milk to right before its starts boiling.  Make sure not to scald it.  Pour milk over chocolate chips and let it sit for 1-2 minutes.  WHen the chips are softened, whisk it all together for 2 minutes until smooth and glossy.

Chill for at least 1 1/2 hours, or until solid.


Preheat oven to 350 degrees.  Oil two 9-inch round cake pans and set aside.

In a large bowl, sift together flour, cocoa powder, sucanat, baking powder, baking soda and salt together and stir.

In a separate bowl, mix together oil, soy milk, water, syrup, extracts and vinegar.

Pour the wet ingredients into the dry and stir until incorporated.

Divide the batter equally between the two prepared pans, and bake for 18-22 minutes.  You will know they are done when you press on the middle and it bounces back.  You can also insert a toothpick and if it comes out clean, the cakes are ready.  Cool the layers in their pans on racks for 10 minutes, then remove from the pans and cool completely.

Frosting the Cake:


When its ready, remove from fridge and stir to soften it up.  Place one layer of cake on a cake plate and frost with 1/2 inch layer of frosting, then top with the second layer.  Frost the sides and tops of the entire cake.

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