Sometimes I bake, and this chocolate cake is my go to recipe courtesy of the Minimalist Baker. Rarely do I follow recipes word for word, but as for this recipe, the cake ingredients are unchanged. However, the frosting recipe is one that I created based on my preferences. No doubt, the Minimalist Baker's frosting is also great. I promise non-vegans will love this cake. They won't hit you with, "it's missing something", because it's not! It's even helped sell a few of our friends on going COMPLETELY VEGAN.
Makes: One 9" x 13" cake
- 1 1/2 cups almond milk
- 2 tsp vinegar
- 1 1/4 cups applesauce
- 1/2 cup coffee cooled
- 2/3 cup oil (I use grapeseed)
- 2 tsp vanilla
- 2 cups flour + 2 Tbsp flour
- 1 1/3 cup sugar
- 1 cup coco powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- Pre-heat oven to 350°
- In a large bowl combine the almond milk and vinegar. Let sit 5 minutes.
- In a separate bowl combine the flour, sugar, coco powder, baking soda, baking powder and salt. Sift or throughly mix the dry ingredients with a fork. The goal is no lumps.
- Add the applesauce, coffee, oil and vanilla to the almond milk/vinegar mixture.
- Add the dry ingredients to the wet ingredients and blend with a hand or electric mixer until smooth.
- Pour batter into a lightly greased pan.
- Bake for 30-40 minutes depending on your oven. Check for doneness at 30 minutes. Cake is done when a toothpick stuck in the middle comes out without any uncooked batter stuck to it.
- Let it cool, then frost.
- 2 Tbsp vegan butter
- 2 cups powdered sugar
- 1/2 cup coco powder
- 2 tsp vanilla
- 4 TBSP almond milk
- Combine the butter, powdered sugar, coco powder and vanilla and 1 tsp almond milk.
- Mix until smooth. If it's too dry add one tsp of almond milk at a time. If it ends up too wet add more powdered sugar.
- The consistency is up to you, but I recommend keeping it on the drier side so the frosting doesn't melt in warmer temperatures.