The BEST chocolate cake ever...that happens to be VEGAN. I kid you not!
First off, I will admit, I have never been a cake person. For the first 20 years of my life (I'm 26 now), I rarely touched my birthday cake. I'm not sure if my palate didn't like boxed/store-bought cakes or what, but only when I started baking them myself did I begin to take a liking to the moist airy treat. Also, I am an omnivore, with a lot of vegetarian and vegan friends, so imagine my excitement when I perfected the best chocolate cake I have ever tasted, AND made it vegan in the process. Don't believe me? Bake it! You can thank me later. :)
- Cake Ingredients
- 1 1/4 cups flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm water
- 1 tsp vanilla extract
- 1/3 cup vegetable oil
- 1 tsp distilled white or apple cider vinegar
- 1 tsp chocolate emulco
- Chocolate Glaze
- 1/2 cup sugar
- 4 tbsp margarine
- 2 tbsp soy milk
- 2 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract
Adapted from instructables.com
Preheat the oven to 350 degrees F.
In an 8X8 square pan/dish, mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together.
Add the water, vanilla, oil, and vinegar, and again, mix together so that it's really blended together.
Use a spatula to scrape down the sides if necessary.
Place in oven and bake for about 30 minutes, or until a knife comes out clean.
Cool on a rack completely (2 hours).For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil.
Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly.
It'll look gloppy, but it's just the bubbles!
Remove from heat and stir for another 5 minutes.
Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now.
Let this cool for an 1 hour, if you can wait that long!
Purely optional, but chocolate cake always looks so...plain, so add some sprinkles if you like.