VEGAN CHOCOLATE CAKE RECIPE
An easy vegan chocolate cake recipe, made with basic ingredients and perfect for any occasion.
Provided by Chocolate Covered Katie
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 F. Grease two 8-inch pans. Set aside. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sweetener in a bowl. If using almond butter, gently warm it until soft and easily stir-able. In a new bowl, whisk the oil or nut butter, applesauce or yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don't over-mix). Pour into the pans.Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean. (I like to take them out when still a little undercooked, let cool, then set in the fridge overnight. This prevents overcooking, and the cakes firm up nicely as they sit.) If you can wait, I highly recommend not tasting until the next day... this cake is so much richer and sweeter after sitting for a day! When ready to frost, go around the sides with a knife, then invert each cake onto a large plate. Frost separately, then place one cake on top of the other if a double-layer cake is desired. At this point you can also frost the sides if you wish. I linked a few of my favorite frosting recipes earlier in this post.View Nutrition Facts
Nutrition Facts : Calories 243 kcal, ServingSize 1 serving
VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING
These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.
Provided by Francesca
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h15m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
- Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 55.8 g, Fat 11.2 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 156.7 mg, Sugar 42.2 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
VEGAN CHOCOLATE CAKE WITH FROSTING
Make and share this Vegan Chocolate Cake with Frosting recipe from Food.com.
Provided by Smileyfroggy
Categories Dessert
Time 1h
Yield 10-20 serving(s)
Number Of Ingredients 17
Steps:
- Mix cake ingredients and bake at 350 degrees for 40 minutes.
- FROSTING: Mix sugar and cocoa powder in saucepan.
- Stir in soy milk, oil, salt, and margarine.
- Heat to boiling and let boil for 3 minutes, stirring occasionally.
- Let cool, then add vanilla and powdered sugar until desired consistency is achieved.
Nutrition Facts : Calories 529, Fat 18.9, SaturatedFat 2.8, Sodium 505.7, Carbohydrate 88.2, Fiber 2.8, Sugar 56.3, Protein 5.1
VEGAN CHOCOLATE CAKE WITH VEGAN ICING
I love chocolate and this easy dessert really is a winner with my family. Its really chocolaty and satisfies my sweet tooth. I made my cake in two 8" round cake tins, but you can use other tins as I've mentioned in the directions. If you use ground flax as your egg substitute mix 2 tbsp. ground flax seeds with 6 tbsp. water, that equals 2 eggs. Make sure you let this sit until the flax is like a gooey liquid. Beat it with a hand mixer to help it congeal.
Provided by Chef Joey Z.
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- PRE-PREPARATIONS:.
- Preheat your oven to 350'F.
- Prepare your baking pan(s). Make sure you grease them well and put parchment on the bottom of the pans. This cake can stick.
- You can use a tub pan. If you do, bake this for one hour.
- You can use a 9 x 13 rectangular pan, if you do bake for 45 minutes.
- If you use 2 round 8" cake pans bake for 30-35 minutes.
- Not all ovens are the same so cooking times may vary slightly.
- After the cake is done, check it with a skewer by sticking it in the middle of the cake. If its done, the skewer will come out clean.
- NOW FOR THE CAKE:.
- Mix the dry ingredients in a bowl.
- Mix the wet ingredients together well and add to the dry ingredients. Mix together until totally combined and smooth.
- Put the batter into your prepared pan(s) and bake according to the above directions:.
- FOR THE CREAM CHEESE ICING:.
- In a deep narrow bowl beat the cream cheese, margarine, vanilla and sea salt together well until it is a creamy mixture.
- Add the cocoa and mix thoroughly. You could leave the cocoa out if you want a white icing.
- Add the powdered sugar until the icing is the consistency you like. I prefer mine somewhat stiff, but its up to you.
- Once the cake(s) are totally cooled ice them and put into the fridge to set up for about 1 hour.
- Cut yourself a big slice and enjoy with your favourite beverage.
- Bon Appetit!
Nutrition Facts : Calories 530.2, Fat 12.8, SaturatedFat 5.9, Cholesterol 20.8, Sodium 543.4, Carbohydrate 103, Fiber 5.3, Sugar 70.6, Protein 8.1
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VEGAN CHOCOLATE CAKE RECIPE AND FROSTING | URBAN BLISS LIFE
From urbanblisslife.com
Ratings 7Servings 10Cuisine AmericanCategory Dessert
- Lightly grease two 8-inch round cake pans (I use vegan butter to grease the pans). I also add parchment paper cut out to fit the inside bottom of each cake pan here, but you can skip this step. I personally find that it helps ensure the cake batter doesn't stick to the pan. Then, lightly cover with cocoa powder, swirling the cocoa powder around the sides and bottom of pan to ensure it's sufficiently and evenly covered. Set aside.
- In a stand mixer or large bowl, add the almond milk, apple cider vinegar, coconut oil, vanilla, and apple sauce and mix on low until well blended, just 1-2 minutes.
- In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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