Deepchocolatevegancake Recipes
EASY VEGAN CHOCOLATE CAKE
Rich, medium-dense vegan chocolate cake, perfectly moist. Adapted from Sue's Vegan Chocolate Cake on this site.
Provided by Julia Skala
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
- Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 45.4 g, Fat 8.3 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 386.1 mg, Sugar 25.8 g
VEGAN CHOCOLATE CAKE
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
Provided by Angel
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 44.6 g, Fat 9.7 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 304.1 mg, Sugar 25.1 g
DECADENT FUDGE CAKE
Everyone loves the rich flavor in this decadent cake made with four types of chocolate. -Anna Hogge, Yorktown, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Cream butter in a large bowl. Gradually mix in sugar. Add 1 egg at a time, beating well after each addition. Combine buttermilk and baking soda; add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Stir in 1 cup miniature chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Immediately invert cake onto a serving plate; cool completely., Meanwhile, in a microwave, melt white chocolate and 2 tablespoons shortening; stir until smooth. Cool slightly; drizzle over cake. Melt remaining chips and shortening in a small saucepan over low heat, stirring until smooth. Remove from the heat; cool slightly. Drizzle over white chocolate.
Nutrition Facts : Calories 519 calories, Fat 25g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 192mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 2g fiber), Protein 7g protein.
DEEP CHOCOLATE VEGAN CAKE
Make and share this Deep Chocolate Vegan Cake recipe from Food.com.
Provided by Yogi8
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Oil an 8" square or round pan and dust with sifted cocoa.
- Sift flour, cocoa, soda, salt and sugar.
- In another bowl mix oil, water and vanilla.
- Pour liquid into dry and mix till smooth.
- Add vinegar and stir briefly.
- Without wasting time, pour batter into pan and bake 25-30 minutes.
- For frosting: melt chocolate in heavy pan on medium heat.
- Beat together peanut butter, water& vanilla.
- Beat in sugar then add melted chocolate.
- Beat till smooth.
- Spread on cooled cake.
Nutrition Facts : Calories 457.2, Fat 22.1, SaturatedFat 5.2, Sodium 265.9, Carbohydrate 63.8, Fiber 3.5, Sugar 40.8, Protein 6.1
EASY VEGAN CHOCOLATE CAKE
It's official: the best vegan chocolate cake is also the easiest chocolate cake in the world, no dairy or stand mixer required!
Provided by Sarah Magid
Yield Makes one 8-or 9-inch layer cake or 24 cupcakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
- In a large bowl, sift the dry ingredients together. Set aside.
- In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
- Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
- Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes.
- Cool in the pans for 10 minutes, then invert onto a wire rack to cool.
DEEP & DARK GANACHE CAKE
My ode to all things chocolate, this is a phenomenally rich and satisfying chocolate ganache cake recipe. - Tarra Knight, Benbrook, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease the paper. , Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly., In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and the chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition. , Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth., Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.), Place 1 cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake.
Nutrition Facts : Calories 437 calories, Fat 27g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 277mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 6g protein.
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