You are here

Member since June 2009
0
4.5

Best Ever Vegan Chocolate Cake

What you need: 

Cake:
1 1/4 cups all purpose flour (I use Arrowhead Mills organic all purpose flour)
3/4 cup turbinado sugar
1/4 cup cocoa powder (I use organic)
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup nondairy milk (I used almond milk)
1/2 cup vegetable oil
1/4 cup vegan yogurt (I used Wildwood Organic vegan yogurt)
3/4 teaspoon vanilla extract
3/4 teaspoon red wine vinegar Frosting:
1 cup powdered sugar
2 tablespoons cocoa
4 tablespoons nondairy milk
2 tablespoons vegetable oil

What you do: 

1. Preheat oven to 350 degrees F and spray a square 8x8" baking dish with nonstick spray. In a bowl, mix the flour, sugar, cocoa, baking soda, and salt thoroughly.
2. Create a well and place the milk, oil, yogurt, vanilla, and vinegar in it. Gently mix until the batter is homogeneous.
3. Pour into prepared pan and bake for 28-32 minutes or until a toothpick comes out clean. Allow to cool before adding frosting and decorations.
4. For frosting, in a bowl, place the sugar and cocoa and mix thoroughly. Add the milk and oil; stir with a fork until smooth.
5. Pour over cooled cake (I turn the cake upside down and pour it over the side that was not exposed to air, but this is up to you!).
Garnish with crushed peppermint candy, nuts or whatever you like. Enjoy!
Source of recipe: I wrote this recipe: http://thewitchykitchen.blogspot.com/

Preparation Time: 
10 min, Cooking time: 28-32 min
Cooking Time: 
28-32 min
Servings: 
9
Recipe Category: 

SO HOW'D IT GO?

Made this recipie twice (once forgetting the baking soda and making the flattest vegan chocolate cake ever). 

 

It is awsome. My wife who is not a vegan gave it her highest honour: "It doesn't taste Vegan"!

0 likes

Made this recipie twice (once forgetting the baking soda and making the flattest vegan chocolate cake ever). 

 

It is awsome. My wife who is not a vegan gave it her highest honour: "It doesn't taste Vegan"!

0 likes

Hi Sweety2002 & Starlite570, I'm glad you guys liked the cake! I love it too. Ooh, and I might put almonds on mine the way starlite did next time. That looks good...!

0 likes

Thanks for the great recipe!  Just made it for father's day and it was a hit.  Sooo rich and moist.

0 likes

WOW, this recipe is better than awesome.  I only had one problem....it was too small!!  HAHAHA!!!!!!!!!  :P  I cannot put into words how good this was.  It was so moist, succulent, delicious.  I will try putting some chocolate chips in it next time, just to try it.  It can only make it more scrumptious, right??  ;)

0 likes

Hey Lululovegood! I'm so glad you liked the cake. Sounds like it turned out lovely, especially with the fresh grapes on top-yum. I do hope you'll try the original recipe with almond milk as the milk and Wildwood yogurt as the egg though. I've subbed soy milk and other things in to make this cake, but I always go back to the original recipe (it's on my blog-The Witchy Kitchen). It really turns out the most amazing, fluffy cake. It's like a healthier and more delicious hostess cake on steroids (smile).
Either way though, I hope you had a very happy birthday, and thanks for trying my cake:-)!!!
http://thewitchykitchen.blogspot.com/

0 likes

PS. I find it best when I leave it in the fridge overnight, before eating it. The coolness seems to bring the best out of every bite.

0 likes

I saw this recipe sometime during the wintertime, and I printed it out to save for when I had the time to bake... And then I forgot which recipe it was (on this site). But anyways, there's no mix-up now--I've found the 'Best Ever Vegan Chocolate Cake'!
This cake I baked for my eighteenth birthday, for myself and my family. It is absolutely tasty! I did not expect to be able to bake such a moist cake, with such a rich chocolate flavor. Kudos!

**I made some slight modifications: I used So Nice fortified vanilla soy milk; substituted Sunrise coconut flavored tofu dessert in place of the soyogurt (I ran out); and I added a few drops of red food coloring for the deeper red-velvety appeal. I also added just under the said amount of both the oil and the sugar, because I wanted to cut back on those two specific ingredients (for a healthier approach). Other than that, I believe I followed this recipe as is.
For the toppings, I had plentiful of red globe grapes, so although it sounds weird, I peeled, seeded, and halved a bunch of grapes to decorate my cake with, and then I topped it over with some semi-sweet shredded coconut and the chocolate sauce (I call it sauce because I might have added a bit more soy milk than the icing recipe called for, and it was very runny).
Even my vegan-disapproving family and omnivorous friends really enjoyed it; they say it's nothing like vegan cakes, and it's just as good as the next best 'real chocolate cake' that they can buy. Delicious!

0 likes

Hey Amy! I haven't made these into cupcakes yet. The rule though is that most cakes that take about 30 minutes for a layer should be baked for 18-22 minutes as cupcakes. Hope this helps.
Oh, and you're going to love this cake. I made it again last night-so good. I'm really proud of it (smile).
Hope you have a relaxing and happy holiday weekend, Amy.
Stella
(zfanatique)

0 likes

damn where were you like 2 days ago when i needed an awesome cupcake recipe!? added to my recipe box :) how long would you bake this if doing cupcakes?

0 likes
Log in or register to post comments