Vegan Chocolate Cake

This is my all time favorite chocolate cake recipe and it’s vegan!  That means this is a super moist cake.  This cake is an all-occasion delight, the last event I made this cake for was Mother’s Day which went over swimmingly! *Vegan Frosting recipe below*

Servings 8
8″ or 9″ cake or 12 cupcakes

Ingredients:

1 cup soy milk, unsweetened
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract
1 cup flour
1/3 cup cocoa
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Directions:

1. Preheat oven to 325 degrees F 
2. First mix soy milk and vinegar to curdle for 5-10 min
3. Add the sugar, oil, vanilla and almond extracts
4. Add the flour, cocoa, baking powder, baking soda, salt
5. You can bake these right away or if the batter is left overnight in the refrigerator, it will thicken
6. Bake Cake 30-45 min, Cupcakes 20-25 min

Vegan Frosting

Servings 12 cupcakes (about 2 1/2 cups) with 3 Tbsp each

Ingredients:

1 cup vegan butter*
4 cups powdered sugar (may need more to thicken)
1 Tbsp vanilla extract
Other flavorings are welcome like almond extract, cocoa powder, etc

Directions:

1. In a large bowl, cream the butter until light and fluffy
2. Add powdered sugar in slowly so it doesn’t spin out
3. Whip until fluffy and has increased in volume
4. Last, add in vanilla or other flavorings

*Earth Balance and Nucoa are totally vegan margarine (no milk powder)

Nutrition per Serving (Plain 8″ Cake): 223 calories, 3g protein, 33g carbs, 2g fiber, 10g fat, 1g sat fat, 126mg sodium

Nutrition per Serving (Vegan Frosting, 3 Tbsp): 213 calories, 0g protein, 40g carbs, 0g fiber, 6g fat, 2g sat fat, 60mg sodium