The Most Amazing Vegan Chocolate Cake
After experimenting with many different recipes and ingredient over the years, I came up with this basic cake recipe a while ago and have been faithful to it since. While this recipe is for chocolate, the same or similar formula can be used for a basic white cake or many other varieties. Experiment, have fun, and as I’m sure someone once said Let There Be Cake!
1 cup soft plant based margarine
2 Tbsp vinegar
2 cups plant based milk
3 1/3 cups all purpose white flour
1 1/3 cup unsweetened cocoa powder
3 cups raw cane sugar
3 tsp baking soda
2 tsp salt
4 tsp egg replacer
1/2 cup water
2 tsp vanilla
1 cup water
In a large measuring cup, pour the vinegar and then plant based milk. Preheat oven to 350F.
Place flour, cocoa powder, sugar, baking soda, and salt in a large bowl for your electric mixer. Mix together with a whisk. Mix egg replacer and 1/2 cup water in a small bowl until smooth. Add margarine, vanilla, soured milk (the plant based milk with vinegar), 1 cup of water, and mixed egg replacer to the dry ingredients. Beat with electric mixer for 5 minutes at medium speed, scraping the bowl frequently. Pour into two lightly greased 9” round layer pans.
Bake for 35 - 40 minutes at 350F until a wooden toothpick inserted into the center of the cakes comes out clean. Remove from oven and let cool completely before frosting.
2 lbs powdered sugar (I tend to gravitate toward organic and natural brands)
1 1/2 cups vegetable shortening (I use a plant based margarine for this)
1/3 cup + 2 Tbsp plant based milk
1 tsp vanilla
1/2 cup cocoa powder
Mix all ingredients in electric mixer bowl at medium to high speed for 5 - 7 minutes. The frosting should be smooth and fluffy. Extra frosting can be frozen for use later.
Have fun and enjoy!!!