Is this chocolate cake really 'deadly good'?
When I made this cake if you had asked my husband, he would have said 'no, it's pretty good'. If you had asked my three year old, well, he wouldn't have been able to answer because his mouth was stuffed full of cake and he was busy cramming more into his mouth with both hands. So, the jury is still out on this one. It's a very easy recipe so you can try it for yourself and let us know what you think.
I made it in a bundt pan and it turned out really cute, but next time I use this recipe I'll make cupcakes or a layer cake so that there is a higher icing to cake ratio.
The major advantage of this cake is that it doesn't take much planning or preparation. No butter? No problem. Did you run out of eggs? Don't need 'em. Just stir it up and bake. My favorite thing about vegan baking is that you can lick up the batter left on the spatula with no fear of raw eggs. This cake batter is really delicious - maybe even better than the cake.
Deadly Good Vegan Chocolate Cake
2 cups cold water
1/2 cup plus 2 tablespoons oil
2 teaspoons vanilla
2 tablespoons vinegar
3 cups all purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
Mix the liquids first in a mixing bowl. Stir the dry ingredients together and add to the liquids. Stir it all up and pour into prepared cake pans or muffin tins. You can add a handful of chocolate chips to the batter if you choose. Lick the bowl and spoon. Bake at 350 degrees for 30-45 minutes for cake, or about 20 minutes for cupcakes. Cake is done when a toothpick inserted in center comes out clean.
For the icing, I mixed 2 tablespoons almond milk with 1 1/2 cups powdered sugar and a teaspoon of vanilla. I was committed to the vegan theme and what I had on hand. Otherwise, a basic vanilla or chocolate butter-cream would be very nice.
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