Chocolate Buttermilk Cake/ Cupcakes - Vegan - double recipe

By mariannefeldman

Adapted from The Artful Cupcake, Marcianne Miller

Use for (2) 8" x 2" or (2) 9" x 2" pans or (1) 9" x 13" pan or (1) Wilton Character cake pan

for wedding cake use chopped high end chocolate instead of choc chips

make sure any choc used is vegan

Ingredients

• Added (not in original recipe):
• 3 1/3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsweetened cocoa (used Ghirardelli, Callebaut or Pernigotti)
• 2 cups sugar
• 2 cups buttermilk (used Kirkland vanilla soy with 2 tbs white vinegar
• Almond Breeze sweetened vanilla also good
• ( or regular milk with 2 tbs white vinegar) to equal 2 cups
• 1 cup vegetable oil
• 2 1/2 teaspoons vanilla extract
• scant 1/2 cup unsweetened applesauce
• chocolate chips - 1/2 - 3/4 cup
• Opt: pinch instant coffee

Details

Servings 24

Preparation

Step 1

Preheat oven to 350
Prepare pan w/shortening & flour or & grease pan w/shortening, then line w/parchment, grease parchment.
Wrap pan w/moistened strip for even baking, if using.

Sift together flour, baking soda, salt, mix in cocoa powder, sugar & coffee powder til well blended

Add buttermilk, oil, vanilla & applesauce, beat til smooth; add choc chips

Bake (1) 9" x 13" pan approx 44 mins

Bake mini cupcakes about 10 mins; regular cupcakes 15 - 20 mins
Bake (2) 8 x 2 pans 28 -33 mins
Bake (1) character cake pan approx 44 mins

Notes: the following are from original recipe & have not been doubled: for single size recipe:
Yield: 24 mini cupcakes-using my red silicone pans (Using medium cookie scoop) & 1 regular size - sticks & turn out dry - do not use;
metal mini pans-24 plus 8 regular cupcakes or 6 mini bundt cakes or
12 regular cupcakes (using large cookie scoop)-22 mins