Vegan Chocolate Cake

Bette Jane and I have been exploring the world of veganism. Last Thursday, we began our 5-day vegan challenge. We see it as an opportunity to be creative and experiment with new recipes. And I’m always up for a challenge.

I had just gotten home from work and the first thing I do is head to the kitchen to bake. Baking is my go-to activity when I need a break. Some people like to hang out on the couch. I like to hang out in the kitchen.

I saved this recipe for a cherry chocolate cake a few days earlier and couldn’t wait to try it out. Chocolate! I didn’t have cherries on hand, but I figured the cake would be great without them anyways. And it was. This cake was so moist and fluffy. And you can’t even tell it’s vegan. So go and make this and feed it to all your friends who believe vegan food isn’t tasty. Use trickery, bribery –  I don’t care. Just make sure they try this cake.

Vegan Chocolate Cake

Adapted from Cookie and Kate

Total Prep Time: 35-45 min

Ingredients:

  • 1 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 scant cup of sugar (I used organic)
  • 1 cup cold coffee (I mixed one pack of Starbucks Via Instant Coffee with one cup of water)
  • 1/2 cup of canola oil
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 tbsp. apple cider vinegar
  • 1 lb of fresh strawberries, diced (optional)
  • 1 tbsp. powdered sugar for dusting (optional)

Directions:

  1. Preheat oven to 375 degrees.
  2. Grease a 9-in round baking pan with vegetable oil or spray. You can also line it with parchment paper if you prefer.
  3. Whisk the flour, cocoa powder, baking soda, salt, and sugar in a mixing bowl.
  4. In another bowl, mix the coffee, oil, vanilla, and almond extracts together. Then add this to the dry ingredients and mix until smooth. (The original recipe said to put the dry ingredients directly into the baking pan. I’m not sure why, although you would have one less bowl to wash. I found that it was messier to mix this way.)
  5. Pour the batter into the baking pan (if you haven’t already done so).
  6. Add the vinegar directly into the batter in the baking pan. You will see the vinegar reacting with the baking soda and the batter will start to foam and form light swirls. (This is what will make the cake rise. Yay science!) Stir in the vinegar until it’s evenly distributed throughout the batter.
  7. Bake in the oven for 30-35 min. or until a toothpick inserted in the center comes out clean. (Mine was perfect after 30 min.) Let the cake cool before taking it out of the pan.
  8. Top with a dusting of powdered sugar and diced strawberries. Or you can make a nice frosting to go on top!

This is a great base recipe for an easy vegan chocolate cake. Feel free to spice it up and get creative with it. Maybe add different fruit, chili powder for a kick, or that new frosting that you’ve been dying to make. Enjoy!

-Krisla

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2 thoughts on “Vegan Chocolate Cake

  1. I’m so glad you enjoyed the cake! It looks like your recipe is actually closer to the original Moosewood recipe, except it calls for two teaspoons of vanilla extract (I added almond because it goes so well with cherries). Yum!

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