




Delight your holidays with a delicious vegan chocolate cake topped with vanilla frosting.
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00:15
00:32
High cal 684kcal
High fat 35g
High sat-fat 7g
chol 0mg
sodium 311mg
High carbs 91g
Serving size 174g Calories from fat 319kcal Fiber 2g Protein 3g Sugar 71g
Ingredients
- For the cake
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1 1/2 cups Unbleached All Purpose Flour
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3/4 cup Sugar
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1/2 tsp Salt
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1 tsp Baking Soda
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1/4 cup Unsweetened Cocoa Powder
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1 1/2 tsp Vanilla Extract
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1/3 cup Canola Oil
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1 tbsp White Distilled Vinegar
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1 cup Cold Water
- For the frosting
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1 cup non hydrogenated shortening
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3 1/2 cups powdered sugar, sifted if clumpy
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1 1/2 teaspoons vanilla extract
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1/4 cup soy milk
Directions
- Preheat the oven at 350F/180C for 15 minutes. Lightly oil the cake pan (8 or 9 inches) you are using.
- Stir together all the dry ingredients (flour to cocoa powder) and create a well in the center.
- To the well add all the wet ingredients one by one. Mix until just combined. Don’t overmix. It’s ok to have some lumps.
- Pour the batter in the prepared pan and bake for 25-30 minutes or until a toothpick inserted into center comes out clean. If baking cupcakes, check around 13-15th minute.
- Cool completely on a wire rack for 1 hour.
- To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.
- For the frosting beat the shortening until fluffy. Add the sugar and beat for about 3 more minutes.
- Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
Tips
- Cool completely before frosting.
- You can use the same recipe to make 8 cupcakes.
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