♫ Listening to: Dark Charms by Banta ♫
This recipe makes a mini 4” chocolate birthday cake with ombre vanilla frosting.
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 organic or raw sugar*
- 1 teaspoon vanilla extract
Vegan Chocolate Cake Directions
Preheat the oven to 350°.
Lightly oil four 4" mini springform pans .
Combine vinegar and soymilk, mix, and let sit. In another bowl, sift the 1 ¼ cups flour, ⅓ cup cocoa powder , 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
- vegan food coloring
Vegan Vanilla Frosting Directions
Whisk the butter, spectrum sustainably harvested organic palm shortening , and vanilla using a stand mixer or a handheld electric mixer with the whisk attachment.
Sift in powdered sugar, bit by bit, adding tiny splashes of nondairy milk when it gets too thick.
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.
* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.