Tripboba.com - Everyone likes to eat cake. There are several kinds and tastes we might like. But, no worries for vegetarians because there are so many ways to eat cake or even chocolate cake, especially on your special occasion like a birthday party with vegan cake recipes.
Vegan cake recipes can be made with chocolate cake. Quick and simple vegan cake recipes, made in one bowl! It's truly the best chocolate cake ever, vegetarian, or something else. It's overly clammy, creamy, and full of chocolate.
The frosting is a mouthwatering, ultra, creamy chocolate buttercream. It would be better to use earth balance creamy vegetarian sticks.
If you are looking for another option, look at these vegan cake recipes like Chocolate Cake with Cashew Vanilla Frosting. There is nothing "light" about this Chocolate Cake! It is undoubtedly an indulgent recipe. What's more, read the article below!
What is the key to a super moist vegetarian chocolate cake?
Two or three things make this cake super moist. The applesauce helps (don't stress, you can't taste it). Yet, the BIG mystery is to include a cup of boiling water to the cake batter just before heating. It has such an effect!
The batter will seem runny when you include it, yet don't worry, that is right and precisely what it should be like. It brings about the moistest, the best flavorful chocolate cake ever!
If you are excited about this taste of vegan cake recipes in vegan chocolate cake or are new to being a vegan and want to eat a chocolate cake, give these vegan cake recipes a try!
- One cup unsweetened almond milk
- One tablespoon apple juice vinegar
- Two cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder
- Two teaspoons baking powder
- 1 1/2 teaspoons baking soda
- One teaspoon salt
- 1/2 cup canola oil OR softened coconut oil
- 2/3 cup unsweetened applesauce
- One tablespoon pure vanilla extract
- One cup of boiling water
CHOCOLATE BUTTERCREAM FROSTING
- One cup of cocoa powder
- 1 1/2 cups earth balance vegetarian butter, softened, baking sticks preferred
- 4-5 cups powdered sugar
- Two teaspoons pure vanilla extract
- 1/4-1/2 cup unsweetened almond milk
FOR THE CHOCOLATE CAKE
Step 1. Preheat broiler to 350 degrees F and oil two 9-inch cake pans. You can also line them with material rounds and lightly flour for the simple removal of the cakes later.
Step 2. Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Mix marginally and put aside to turn sour.
Step 3. In a large bowl, including flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
Step 4. Now add the oil, apple sauce, vanilla, and almond milk/vinegar blend. Blend on medium speed with a hand blender (or stand blender with the oar connection) until well combined.
Step 5. Lower the speed and carefully pour in the boiling water, and blend into the cake batter until combined. The batter will appear to be runny now; that is how it should be.
Step 6. Divide the batter equally between your cake dish. Then, bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the pans' cakes and cool completely before frosting.
FOR THE CHOCOLATE BUTTERCREAM FROSTING
Step 1. Add the cocoa powder to a large bowl. Whisk well to remove any clumps.
Step 2. Include the softened vegan butter and blend in with a hand blender until creamed and all-around combined.
Step 3. Include half of the powdered sugar and half of the almond milk and mix until combined. Add the rest of the powdered sugar and vanilla extract. Blend starting on low, and go to high. Blend until cushy and combined.
Step 4. If the frosting seems to dry, add more milk, a tablespoon or two all at once. If the frosting looks overly wet and doesn't hold it's shaped, have more powdered sugar until it thickens up.
Step 5. Frost the cake using a frosting spatula or only a butter knife
Now vegan cake recipes you can enjoy in a chocolate cake, which is perfect to accompany your special day!
- For cupcakes, fill liners half full and prepare for 20-25 minutes. The whole recipe will yield around 24 cupcakes.
- Double the recipe to make a four-layer cake or cut in half to make a one layer round cake. You can also make a bundt cake, prepare for 45 minutes. Or then a 9 x 13-inch cake, baking for around 35-40 minutes.
- Don't like a lot of frosting? Cut the frosting ingredients in half. The recipe as written makes enough for thick layers of frosting.
- Are you allergic to nuts? You may substitute soy milk or other milk for the almond milk. Any non-dairy milk will work here.
- No applesauce? Substitute 2 flax eggs (2 tbsp ground flax + 5 tbs water), whipped aquafaba, or another egg replacer, for example, Bob's Red Mill (2 eggs worth).