Vegan Moist & Rich Chocolate Cake

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When your mama asks you to make her birthday cake, you hit pause on your damn diet and you make your mama a birthday cake. #MamaDidntRaiseNoFool

What kind of cake did she want? Chocolate! And boy, did I ever deliver. This cake, my chocolate cake, is so light, fluffy, insanely moist, and decadently rich. If you’re a fan at all of chocolate cake then you simply must try this recipe. (If you don’t, they will revoke your “chocolate cake fan” card -of this I’m sure.) For my mom, I finished it off with some caramel frosting but you could use pretty much any frosting you’d like to top this bad boy. With that said however, you could also seriously just eat this cake naked -as in hey there, frosting haters, it’s perfect for you too!

Besides being delicioso, this cake is also very easy to make. The first step is to whisk together the wet ingredients in a large mixing bowl. The wet ingredients for this little lovely include a heap load of sugar (always count sugar as a wet ingredient), almond milk, some of the deepest darkest coffee you can find, vegetable oil, and unsweetened applesauce. Once all of that has been thoroughly combined, it’s time to add the dry ingredients in. The dry ingredients include flour, cocoa powder, some leavening agents, and a little salt. The batter should still be fairly liquidy upon whisking the dry ingredients in and that’s exactly what we want because liquid equals moisture.

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The next step is to pour the cake batter into a prepared pan -I used a 13×9 pan which I greased with a little “butter” and then lined with parchment paper. (The greasing helps keep the parchment paper down while you’re pouring the batter in.) Now, you could also use this batter to make cupcakes, or 2 (9-inch) rounds, instead of a 13×9 cake. Should you elect to make either of these I’d suggest that you start your timer with 30 minutes, rather than 45 minutes which is how long the 13×9 will bake for, and go from there.

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When the cake is done, a toothpick inserted into the center of the cake will come out nearly clean. And as with any cake, be sure to let it cool completely before applying frosting -if you’re frosting it, that is. Like I said, it’s moist enough that frosting is totally optional.

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Vegan Moist & Rich Chocolate Cake

  • Servings: as a 13x9 cake, serves 12-16
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • Vegan “butter” for greasing pan
  • 1 1/2 cups sugar
  • 1 cup unsweetened almond milk
  • 1 cup dark coffee, brewed (Make sure this is measured as an actual cup rather than a coffee cup -I used my Keurig, made the largest cup size, then measured out 1 cup worth.)
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 3/4 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • Burnt caramel frosting or the frosting of your choice (optional)

Directions

  1. Preheat oven to 350 degrees and prepareĀ a 13×9 pan by greasing it and then lining it with parchment paper. (The grease helps the parchment stay put when you’re pouring the batter in later.) If you’re not wanting to make a 13×9 cake but rather cupcakes or 2 (9-inch) rounds, prepare those pans as needed instead.
  2. In a large mixing bowl, combine the sugar with the almond milk, coffee, vegetable oil, and unsweetened applesauce, and whisk until smooth. Add in the flour, cocoa powder, baking powder, baking soda, and salt, and whisk again until smooth. (The batter will still be pretty liquidy but that’s exactly how we want it to be!)
  3. Pour the batter into your prepared pan. Bake in a preheated oven for 40-45 minutes or until a toothpick inserted into the center of the 13×9 cake comes out nearly clean. If doing cupcakes or 2 (9-inch) rounds, start with 30 minutes on the timer and then check the cakes with a toothpick and see if more time is needed. When done, if frosting or decorating, let cake cool completely first.

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Vegan Burnt Caramel Frosting

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Sweet, buttery, and a little toasty -that’s what this frosting is.

It was inspired by my mom who asked me to make her a chocolate cake with caramel frosting for her birthday. I knew that I could totally handle the chocolate cake part but the caramel frosting part? I hadn’t made vegan caramel before, let alone attempted a caramel frosting. Thrown for a loop, I decided to turn to that wonderful world of information that we call the internet where I learned that you can make vegan caramel using unsweetened, full fat coconut milk. With a little tweaking on the ideas I found online, I managed to come up with a recipe for a caramel frosting that has a slightly burnt, toasty flavor to it which contrasts nicely with the overall sweetness.

Now, it’s not the quickest frosting to make but it is pretty easy.

First things first, you’re gonna grab a small pot and pop it onto your stove over medium-high heat. Pour in a can of coconut milk and then add in some vegan “butter,” a little brown sugar, and a pinch of salt. Whisk everything together then bring the mixture to a boil. Let it boil for 3 minutes, whisking frequently, then reduce the heat to simmer. Here’s where the time factor comes into play -you’re going to let this simmer for 1 hour, whisking it about every 8-10 minutes.

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When an hour has passed, add in a dash of vanilla then carefully transfer the mixture to a stand mixer, or to a large bowl that you can use a hand mixer in. With the mixer speed set to low, slowly add in powdered sugar (scraping down the sides of the mixer bowl as needed) until the desired consistency is reached.

Since I was frosting a 13×9 cake, which was remaining in it’s pan, I opted to kept the frosting on the softer side adding only 2 cups of powdered sugar to it. If you’re using this frosting for cupcakes or cookies though, where it needs to really stay in place, you’re going to want to add more powdered sugar. And no, this isn’t one of those frosting recipes that makes 3 gallons of frosting. Why? Because this isn’t a lay-it-on-thick kind of frosting in the first place. Keep it light, keep it simple, and you’ll enjoy it more, I promise.

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Vegan Burnt Caramel Frosting

  • Servings: enough to frost a 13x9 cake
  • Print


Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 (13.5 ounce) can of unsweetened, full fat coconut milk
  • 1/2 a stick of vegan “butter”
  • 2 tablespoons brown sugar, firmly packed
  • Pinch of salt
  • 1/4 teaspoon vanilla
  • Powdered sugar

Directions

  1. In a small pot over medium-high heat, combine coconut milk with “butter,” brown sugar, and salt. Whisk everything together then bring the mixture to a boil. Once boiling, let boil for 3 minutes, whisking frequently. After 3 minutes, reduce the heat and simmer for 1 hour, whisking occasionally.
  2. Turn the heat off and add in the vanilla. Carefully transfer the mixture to a stand mixer, or to a large bowl that you can use a hand mixer in. With the mixer speed set to low, add in the powdered sugar a 1/2 cup at a time, stopping the mixer to scrape down the sides of the bowl as needed. For a softer frosting, for a non-layered cake, add 2 cups of powdered sugar. For a more stiff frosting, for layered cakes, cupcakes, or cookies, add a little more powdered sugar until you reach the consistency desired. (And no, this isn’t one of those frosting recipes that makes 3 gallons of frosting. Why? Because this isn’t a lay-it-on-thick kind of frosting in the first place. Keep it light, keep it simple, and you’ll enjoy it more, I promise.)