Vegan Chocolate Cake
Recipe by Colleen Patrick-Goudreau from The Joy of Vegan Baking
*I make this cake for birthdays. It may not rise as much as a non-vegan chocolate cake, but it looks and tastes delicious!
1 1/2 cups unbleached all-purpose flour (or whole-wheat pastry flour)
3/4 cup granulated sugar
1/2 tsp. salt
1 tsp. baking soda
1/4 cup unsweetened cocoa powder
1 1/2 tsp. vanilla extract
1/3 cup canola oil
1 tbsp. white distilled vinegar
1 cup cold water
(I like to fold in some dark chocolate chips, too)
Preheat the oven to 350°F.
Combine the dry ingredients in a large bowl and mix to combine. Add the wet ingredients to the dry and combine until just combined.
Pour into a lightly oiled 9-inch cake pan and cook for 30 minutes, or until sticking a toothpick in the center comes out clean.
Vegan Chocolate Frosting*
This is a simple and delicious vegan chocolate frosting. Start with less milk and then work your way up to thin it as needed.
1/2 cup non-hydrogenated non-dairy butter
3 cups confectioner's sugar, sifted
1/3 cup unsweetened cocoa powder
1 tsp. vanilla
3-4 tbsp. water or non-dairy milk
Cream the butter until smooth. Add the confectioner's sugar and cream for 2 minutes. Then add the other ingredients, turning the mixer onto high speed and beat for 3 minutes. Add more milk, a tablespoon at a time, if the frosting seems dry.
Ice the cake when it is fully cooled, otherwise you are going to be battling massive crumbs.
Makes enough to ice one 1-tier cake.
*For an even easier frosting, combine 1 to 2 cups of dark (non-dairy) chocolate chips with 1/2 cup soy or other non-dairy milk in a small saucepan. Stir this mixture over medium-low heat until it's melted and thoroughly combined. Pour over cake and let set in the fridge for a few hours. This makes a wonderful ganache!