I’ve made some pretty good vegan cupcakes in my day, but failed to master the cake. I finally found the right recipe and am happy to share it!
It’s from the book, ‘Have Your Cake and Vegan Too’, by Kris Holechek.
It’s very sweet, so a small portion goes a long way, but that’s perfect for the way I like to eat; small portions, no deprivation!
Yes, there’s sugar and fat, but it’s a cake, so save it for special occasions, and enjoy it!
Basic Chocolate Cake:
1 3/4 Cups All-Purpose Flour
1 1/2 Cups Organic Granulated Sugar
3/4 Cup Baking Cocoa, Sifted
1 1/2 Teaspoons Baking Soda
1 1/2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1 1/2 Cups Non-Dairy Milk (I like Coconut)
1/2 Teaspoon Mild Vinegar
1/2 Cup Canola or Veg Oil
2 Teaspoons Vanilla Extract
1 Cup Boiling Water
Preheat oven to 350.
Lightly grease 2 8 inch round pans.
In a medium bowl, combine flour, sugar, cocoa (the kids love sifting the cocoa!), baking soda, baking powder, and salt.
In a large bowl, preferably with an electric mixer, combine the milk and vinegar and let sit for a minute to activate the vinegar.
Add teh oil and vanilla and beat until combined.
Incorporate half the dry mixture into the wet ingredients and blend until mixed, then repeat with other half.
Add the boiling water and combine. It may seen a little “runny”, but that’s ok!
Divide the mixture into the 2 pans.
Back for 28-32 minutes, until you can pull a toothpick out, without any cake sticking to it.
Cool it on racks for 15 minutes, then use a knife to separate the edges from the pan and place on cooling racks until completely cool. If they are not completely cool, the frosting will melt
1/2 Cup Dairy-Free Butter – room temp (Earth Balance)
1/2 Cup Organic Shortening – room temp
1 Teaspoon Vanilla Extract
3-4 Cups Powdered Sugar
A little Non-Dairy Milk as you go to thin.
In a medium bowl, use an electric mixer, cream the butter and shortening together.
Add the vanilla and blend.
Add the sugar one cup at a time, blend and add milk as needed.