Vegan Chocolate Cake

Everybody needs a treat now and then or a special occasion cake for someone allergic to eggs. This chocolate cake is moist and fudgy and easy to make in one bowl and one pan. Use the best quality cocoa powder you can find. It will make a difference. I'm including a simple white frosting recipe, but feel free to use your favorite frosting or glaze or just dust the cake with powdered sugar.

3 cups unbleached all purpose flour (not whole wheat flour)

2 1/2 cups sugar

2/3 cup cocoa powder 

1 1/2 tsp. baking soda

1 cup corn oil (or any mildly flavored vegetable oil)

1 1/2 cups strong brewed coffee, cooled

1 Tbs. vanilla extract

1/3 cup white vinegar

Preheat your oven to 350 degrees. Grease and flour a 9" x 12" cake pan. In the bowl of an electric mixer (or a large bowl) combine the flour, sugar, cocoa and baking soda until well blended. Pour in the oil, coffee and vanilla and beat until thoroughly mixed and smooth. Add the vinegar (it will foam a bit) and blend in on medium speed until the the batter is all one color again. IMMEDIATELY pour it in the prepared pan and smooth out the top so it is flat. IMMEDIATELY put it in the middle of the oven and bake for 35 to 45 minutes until a toothpick inserted in the middle comes out clean or the cake bounces back when you pat it. Let it cool and turn it upside down on a platter or cake board and decorate it. You can also leave it in the pan and frost the top and serve it casually.

Vegan "Butter"cream Frosting

1/2 lb. vegan margarine, softened

6 cups powdered sugar

1 Tbs vanilla extract

1/3 - 1/2 cup vanilla soy milk (or your favorite non-dairy "milk" product)

With your electric mixer, beat the margarine until it is light and fluffy. Add the sugar, vanilla and 1/3 cup soy milk. Mix at low speed til combined. You don't want to be wearing that powdered sugar! Then shift to high speed and beat until light and fluffy again. It should not be stiff, so add a little more "milk" if it is. There is lots of frosting here for one cake so if you have too much, bake some cookies and make them sandwich cookies.

If you want to be really decadent, add 1/2 cup creamy peanut butter to the frosting.

Serves 12.

Josie Duennes

I'm the food service manager at Nature's Bin, the mother of 2 grown sons and happily married for over 30 years.

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Volume 9, Issue 5, Posted 9:45 PM, 03.05.2013