When I first went vegan, baking seemed really scary to tackle. We always hear about how finicky baking can be, so I made it my duty to master all the basic recipes, veganized.
Now that I'm a few days away from my half Ironman and in taper mode, I figured this was a perfect way to carbo-load! :P This cake HAD to be made, for fitness.
This chocolate cake recipe never disappoints and is never questioned. Cake is cake. As long as it's moist, fluffy, and delicious, we don't care what's in it.
We all just expect and accept that it's terrible for us and suck it up.
No one will be questioning your vegan chocolate cake, or frosting, but they will be going back for seconds if they can handle the decadence!
Chocolate Cake Recipe
2 ½ c flour (I used all-purpose, haven’t attempted with GF)
2 ½ c sugar
1 c cocoa powder
1 tsp baking powder
½ tsp baking soda
1 tsp salt
2 2/3c non-dairy milk (I used vanilla soy)
2/3 oil (I used coconut oil for baking)
2 T apple cider vinegar (white vinegar will do)
1 T + 1 tsp vanilla extract
Preheat oven to 350°F. Grease (with coconut oil, ideally) baking pans of choice (I used two 9” round pans). To further protect cake from sticking to the pan, cut parchment/wax paper to fit on the bottom of your baking dish/pan of choice.
In large bowl or mixer, combine the first six ingredients (all the dry ingredients). In a separate bowl, mix together the remaining (wet) ingredients. Add wet mixture to the dry mixture.
Pour batter into prepared baking pan(s) and bake for 30-40 minutes. If it’s a shallower pan, this will be closer to 30 minutes. My two 9” rounds took exactly 40 minutes.
Let cool 5 minutes before flipping upside down to remove from bakeware. This is a MOIST recipe, so be aware that where you flip it matters. I always flip onto wax/parchment paper for easier moving.
Combine with your favorite icing/frosting recipe (or mine) and enjoy!