Throughout my year and a half of blogging, I received several readers requests asking for certain types of revenue. One that I have not done nearly a good enough job to follow through with the cooking is more vegan / dairy free treats. On any given day, I cooking basics on hand (eggs, butter, flour, etc.) to purchase special ingredients are not in the cards. But- vegan girlfriends do not turn 30 every day- so I knew I had to make my friend Emily something special.
You may not believe me until you try, but chocolate cake is SO goodwill you'd never know it was dairy free. It is full of rich flavor of chocolate, moist, soft and perfectly crumbly. And best of all there are no weird / special ingredients so you can do it without any additional preparation.
To assemble the cake, I used some of the techniques I have learned from my Milk Bar project Monday. I baked the cake in any quarter sheet pan, and stamped on the layers with a 6-inch cake ring. (I did not want the finished product to be too large.) The bottom layer was made of scraps smushed together, and everything was frozen for about an hour to help him stay strong while before I frosted it.
I wanted the cake to have a rustic feel, so I pour glaze over and simply sprinkled a few more crumbs on top. The frosting was creamy and delicious and the perfect counterpart to this cake. I will keep this recipe around for some time, and I think it would be nice cupcakes too. If you have a vegan friend or family member or if you just like really good chocolate cake, this recipe is a winner!
PS Do you know how to make a cake topper cute flag like this? I post a how-to tutorial on Friday !!
- vegan chocolate cake with fluffy vegan vanilla butter
- gives a pan sheet quarter cake
- cake:
- ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- powder ¼ cup cocoa
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- ⅓ cup vegetable oil
- extract 1 teaspoon vanilla
- 1 teaspoon distilled white vinegar
- 1 cup water
- frost
- 1 cup non-hydrogenated shortening
- 3½ cups powdered sugar, sifted so clumpy
- 1½ teaspoons vanilla extract
- ¼ cup plain soy milk or soy creamer
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a quarter of a sheet pan or saucepan 9x5 inch loaf
- Sift together flour, sugar, cocoa, baking soda and salt. Add oil, vanilla, vinegar and water. Blend until smooth.
- Pour into pan and bake at 350 degrees F (175 degrees C) for 20-25 minutes-or until a cake tester comes out clean. Remove from oven and cool
- Beat shortening until fluffy. Add sugar and beat for about 3 minutes.
- Add vanilla and soy milk, and beat for 5-7 minutes until fluffy.
Recipe adapted recipes