Vegan Chocolate Cake With Vegan Icing Recipes

VEGAN CHOCOLATE CAKE RECIPE

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

VEGAN CHOCOLATE CAKE RECIPE WITH ICING

Steps:

• Preheat the oven to 350 F (176 C). Then lightly grease one 9x5 inch round pan.
• Dust with cocoa powder, shake out the excess and set aside.
• Mix the almond milk, vanilla extract and strong brewed coffee in a large mixing bowl, beat the mixture until foamy.
• Mix all the dry ingredients in another bowl (flour, sugar, cocoa powder, baking soda, and salt) then gradually add to the wet mixture while beating. Beat until no large lumps remain.
• You will have a creamy and pourable mixture. Taste and adjust sweetness as needed.
• Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
• Prepare the icing/frosting by beating all the icing ingredients together until light and fluffy, add the powdered sugar in small amounts (keep checking) until you reach your desired consistency and sweetness.
• Once the cake is cooled, add a thick layer of icing over the entire cake with a spatula.

VEGAN CHOCOLATE CAKE

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.

EASY VEGAN CHOCOLATE CAKE

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.

VEGAN CHOCOLATE CAKE WITH VEGAN ICING

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!

EASY VEGAN CHOCOLATE CAKE

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.