Chocolate cake recipe from http://www.veryveryvegan.com/
Vegan chocolate cake is super easy to make and a vegan chocolate cake with a recipe is even easier!
You will need:
1 1/2 cups organic, unbleached flour, sifted (regular flour works)
6 tablespoons organic cocoa powder, sifted (regular cocoa works)
1 tsp baking powder
1/2 tsp baking soda
3/4 cup evaporated cane juice (organic sugar) (regular sugar works )
1/4 tsp salt
5 T canola oil (may substitute safflower oil)
2 tsp raspberry vinegar *optional
1 tsp vanilla extract or 1/2 tsp almond extract
1 1/4 cup vanilla soy, hemp or almond milk (if batter seems too thick, add more)
fresh berries of choice – blackberries, raspberries, strawberries or blueberries
To make vegan chocolate cake, first:
Preheat oven to 350 F
Place flour, cocoa, baking powder and soda, sugar and salt in a medium size mixing bowl. Whisk to combine.
Pour the soy milk, oil, vinegar, and vanilla into the flour mixture.
Whisk the wet and dry ingredients together until smooth, then pour into a 9 x 9 inch baking pan. (Spray cake pan with nonstick cooking spray before pouring in cake batter.)
Bake the cake at 350 F for about 25 – 30 minutes. After 25-30 minutes test if the cake is done with a toothpick. If the toothpick comes out clean, the cake is done! Cool the vegan chocolate cake on a cooling rack, and then remove from pan. If you baked the cake in a glass baking dish, the cake should slip out easily once it has thoroughly cooled.
Garnish with fresh berries of your choice, cut and serve.
If you like custard, fear not, Provamel make a perfectly delicious organic custard.
Vegan chocolate cake is super easy to make and a vegan chocolate cake with a recipe is even easier!
You will need:
1 1/2 cups organic, unbleached flour, sifted (regular flour works)
6 tablespoons organic cocoa powder, sifted (regular cocoa works)
1 tsp baking powder
1/2 tsp baking soda
3/4 cup evaporated cane juice (organic sugar) (regular sugar works )
1/4 tsp salt
5 T canola oil (may substitute safflower oil)
2 tsp raspberry vinegar *optional
1 tsp vanilla extract or 1/2 tsp almond extract
1 1/4 cup vanilla soy, hemp or almond milk (if batter seems too thick, add more)
fresh berries of choice – blackberries, raspberries, strawberries or blueberries
To make vegan chocolate cake, first:
Preheat oven to 350 F
Place flour, cocoa, baking powder and soda, sugar and salt in a medium size mixing bowl. Whisk to combine.
Pour the soy milk, oil, vinegar, and vanilla into the flour mixture.
Whisk the wet and dry ingredients together until smooth, then pour into a 9 x 9 inch baking pan. (Spray cake pan with nonstick cooking spray before pouring in cake batter.)
Bake the cake at 350 F for about 25 – 30 minutes. After 25-30 minutes test if the cake is done with a toothpick. If the toothpick comes out clean, the cake is done! Cool the vegan chocolate cake on a cooling rack, and then remove from pan. If you baked the cake in a glass baking dish, the cake should slip out easily once it has thoroughly cooled.
Garnish with fresh berries of your choice, cut and serve.
If you like custard, fear not, Provamel make a perfectly delicious organic custard.
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