♫ Listening to: Dark Charms by Banta ♫
Vegan Chocolate Cake Ingredients:
- 1 cup nondairy milk
- 1 tablespoon apple cider vinegar (or substitute white vinegar)
- 1 ¼ cups unbleached white flour
- ⅓ cup cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup sunflower oil
- ¾ cup sugar
- 1 teaspoon vanilla extract
Vegan Chocolate Cake Directions:
Preheat the oven to 350°.
Lightly oil 3 mini springform pans (wilton sells them in packs of 3).
Combine vinegar and soymilk, mix, and let sit. In another bowl, sift the 1 ¼ cups flour, ⅓ cup cocoa, ¾ teaspoon baking soda, and ½ teaspoon baking powder.
Add ⅓ cup oil, ¾ cup sugar, and 1 teaspoon vanilla to the soymilk mixture, stirring well between each addition. Add dry ingredients to wet and mix until smooth (try not to overmix).
Fill the cake pans about ⅔ full.
Bake for 22-25 minutes, until when you insert a toothpick into the center of one, it comes out clean. This recipe made enough for 3 small springform pans and a mini heart cake, so have an extra oiled pan ready for your leftover batter. Alternately, you can make a single layer round 8 or 9” cake if you bake it for 35 minutes.
Vegan Vanilla Frosting Ingredients:
- ⅓ cup homemade vegan butter (or sub organic whipped earth balance)
- ⅓ cup organic palm shortening
- 1 ½ teaspoon vanilla extract
- 3 cups organic powdered sugar
- 1 ½ tablespoon nondairy milk
- Wilton sky blue gel coloring
Vegan Vanilla Frosting Directions:
Whisk the butter, palm shortening, and vanilla using a handheld mixer or stand mixer with the whisk attachment.
Sift in powdered sugar, bit by bit, adding tiny splashes of nondairy milk when it gets too thick.
Divide into 3-4 bowls, and add different amount of food coloring to each bowl so you have a few different shades of the same color.
Build the cake, gluing the layers together with enough frosting to help them hold together firmly.
Frost the entire cake with a thin layer of frosting using an offset spatula (or just a butter knife if you don’t have one).
Pipe roses onto sides of cake starting at the bottom in a circle around the perimeter of the cake using the lightest color frosting. When you run out the lightest color, fill your piping bag with the middle color and repeat. Use the darkest color for the roses on the top of the cake.