(This is a recipe I posted a few months ago, but because this week's "Blog Hop" theme is "Your Favorite Recipe or Dish", I HAD to enter this vegan chocolate cake. People say things like, "Please tell me you brought the vegan chocolate cake to this pot luck," or "You're making your vegan chocolate cake for the Sunday family dinner, right?" This recipe is unbelievable!)
Here is the best-chocolate-cake-in-the-world-that-just-happens-to-be-vegan recipe I promised I would post today. I found it at Instructables.com and I swear, people go on and on about this cake and they really don't even register that it's vegan. When they finally realize that it was made with no eggs or butter, they say, "Oh, then it's healthy, right?" Just to clarify, vegan means no animal products, not this-is-a-health food, because it's not. It's loaded with sugar and oil and white flour and it is one of the most moist and delectable chocolate cakes I have ever tasted. You are going to love this.
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
1/2 cup sugar
4 tbsp vegan butter spread (or real butter if you're an omni)
2 tbsp soy milk (or regular milk if you're an omni)
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
Step 1: Preheat the oven to 350 degrees F, then grease an 8X8 square pan/dish.
Step 2: Mix together flour, sugar, cocoa, baking soda, and salt with a whisk, making sure it is really blended together. Add the water, vanilla, oil, and vinegar, and again, mix until it's really well blended. Use a spatula to scrape down the sides of the bowl if necessary.
Step 3: Pour the mixture into the pan and place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (about 2 hours).
Step 4: For the glaze, in a small saucepan, bring sugar, butter spread, soy milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. Remove from heat and stir for another 5 minutes. Don't think you can leave out this step, or the sugar won't dissolve and your glaze with be grainy....and nobody likes grainy glaze, now do they...
Step 5: Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles or topping now. Let this cool for an 1 hour, if you can wait that long!
This recipe can be doubled and made into a chocolate layer cake. Here's what that looks like...
Actually, I tripled it, made the chocolate layer cake and then put together 24 cupcakes for the kids at my father-in-law's 74th birthday party. He loves chocolate and I knew he would love this cake. Every last crumb of the cake was gone by the end of the night. Even the cake plate had been rubbed clean of leftover glaze by greedy fingers. Yes, it wasn't easy to throw a layer cake and 24 cupcakes together with the 3 under 3 under foot, but watching everyone enjoy this delight made it well worth the effort! Hope you enjoy this as much as we did!
I am pleased to list this post @ Biblical Womanhood's "Frugal Friday". Check out her blog for TONS for great money-saving tips!
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-Tip Junkie's "Talk to me Tuesday",
-5 Minutes for Mom's "Tackle It Tuesday",
-Tammy's Recipe's "Kitchen Tip Tuesday",
-Blessed With Grace's "Tempt My Tummy Tuesday",
-Mary's "Tightwad Tuesday",-Kim's "Tasty Tuesday"
-The Lazy Organizer's "Talk About Tuesday",
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