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!

Cake Recipe

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.

Frosting Recipe

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!!!

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