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We celebrated a couple birthdays recently and that means making THE Chocolate Cake. Everyone in the family knows what this is.
Last year I posted about it briefly on Instagram but that was not enough space to tell you how awesome this cake is!
Don’t let the recipe name deceive you. This is not a healthy cake, there is plenty of sugar and fat in it to ensure it’s deliciousness. I have made this vegan as directed, with regular butter and milk, gluten-free, all the variations needed these days. It is always delicious, well maybe the gluten-free is just ok.
My favorite way to bake this is using three 6” round pans. After the cakes are cooled, each layer is wrapped up and put in the freezer. I usually use just 2 of the layers, frost them, and place on a cute cake stand. Colorful candles make it festive and an Instant-worthy photo. I keep the other layer(s) in the freezer to defrost when I need a small cake to serve. Once defrosted, dust with powdered sugar, and on a cute cake plate it goes. Enjoy!
The Best Vegan Chocolate Cake
CHOCOLATE CAKE
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil OR melted coconut oil
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup boiling water
CHOCOLATE BUTTERCREAM FROSTING
- 1 cup cocoa powder
- 1 1/2 cups earth balance vegan butter, softened, baking sticks preferred
- 4-5 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4-1/2 cup unsweetened almond milk
FOR THE CHOCOLATE CAKE
- Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
- Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine. Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined. Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
- Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
- FOR THE CHOCOLATE BUTTERCREAM FROSTING
- Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps. Add the softened vegan butter and mix with a hand mixer until creamed and well combined. Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
- If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up. Frost the cake using an icing spatula or just a butter knife.
Adapted from Nora Cooks
Adapted from Nora Cooks
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/