Chocolate Buttermilk Cake/ Cupcakes - Vegan - double recipe
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
- 24
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
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