Vegan chocolate cake

I made this cake for my birthday. It is rich, fudgey, and super sweet. The ice cream on top was great and made it seem like a brownie sundae. I want to make this again with a tsp or two of instant espresso in the batter. 


1 1/4 cups of flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1/3 cup vegetable oil
1 tsp white or apple cider vinegar


1/2 cup sugar
4 Tbsp vegan butter or margarine
2 Tbsp almond or soy milk
2 Tbsp unsweetened cocoa powder
1 Tbsp vanilla

Mix all the dry ingredients for the cake together. Make sure to mix well and get rid of any clumps of cocoa. In a separate bowl, combine the wet ingredients, except the vanilla. Gradually add the wet to the dry, stirring well. Add the vanilla and stir to combine well. The batter will be very thin. Put in a greased 8X8 pan and bake at 350 degrees F for 30 minutes or until the sides start to pull away and the middle springs back from touch. Cool completely.

When ready for the glaze, put all ingredients except vanilla into a boiler over medium-low heat. Melt and bring to a simmer. Simmer for two minutes. Remove from the heat and stir in vanilla. Pour onto the cake and watch it soak. Let cool, cut, and enjoy. 

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