Chocolate cake

Easy Vegan Chocolate Cake Recipe

Too often, vegan desserts get a bad press. What if we told you that the best vegan chocolate cake is also the easiest, generally crowd-favorite, and quickest chocolate cake recipe we’ve ever come across? What if we then add that it not only avoids eggs, butter and milk, but also a stand mixer and an electric mixer? Perhaps, like us, you’ll take special pleasure in revealing its egg- and dairy-free nature to every non-vegan friend you serve it to. Either way, you will definitely never need to search for another vegan chocolate cake recipe again.

Every ingredient in this moist and tender sponge-style cake is shelf stable, so it’s also perfect for dessert emergencies (we all have them, right?). Sifting the cocoa powder, flour, baking soda, cane sugar and salt ensures the dry ingredients are airy and evenly mixed before adding the vanilla extract, canola oil, vinegar white and water. Once you’ve whipped the batter together – entirely by hand! – you just need to bake it in buttered and floured cake pans for about half an hour (closer to 25 minutes if you choose to make cupcakes). Then assemble it with the icing of your choice. To keep things dairy free, consider pairing it with our Vegan Fluffy Buttercream Frosting, Vegan Cream Cheese Frosting, Vegan Coconut Frosting, Chocolate Ganache Frosting Recipe dark chocolate fudge, vegan peanut butter frosting, or any other store-bought vegan frosting you already know. and love.

Editor’s note: The cake is represented with Fluffy Vegan Buttercream Frosting. This recipe was originally posted in ‘Organic and Chic‘ by Sarah Magid and first appeared on Epicurious in June 2009. The intro has been updated.

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