This recipe is a hit whenever I make it. This cake is so soft, moist, and rich, non-vegans won’t be able to tell the difference 💞.

This recipe works wonderfully as a regular cake if you bake the batter in a greased 9×5 inch pan, but I prefer making them as cupcakes/mini cakes.

I’ve experimented with this recipe so many times, it’s always perfect! I never deviate from this recipe for my chocolate cakes.

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-More pictures below-

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Cake Ingredients:

1 1/2 cup all purpose flour

1 cup sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

1 cup Plant milk

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Steps:

1. Preheat oven to 350 degrees F (175 degrees C) Lightly grease one 9×5 inch loaf pan (or a cupcake pan).

2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.

3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 45 minutes. (around 25 mins for cupcakes) Remove from oven and allow to cool completely before adding frosting.

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Buttercream Frosting Ingredients:

1/4 cup Vegan butter or margarine (I ❤ Earth Balance)

1 1/4 cup powdered sugar

2 Teaspoons vanilla extract

Steps:

Whip the butter and vanilla extract with a fork or hand mixer until soft and smooth. Add in the powdered sugar 1/4 cup at a time until your desired consistency is reached.

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Notes/ Observations:

-This frosting is really basic. From here you could add other things like raspberry jam, cocoa powder, whatever you’d like.

-The frosting is mostly based around personal preference, if you want your frosting thicker, add more powdered sugar. If you’d like it thinner, or more like a glaze, try adding a tablespoon of almond milk or another type of plant milk.

-You’ll know when the cake is ready when you can poke it with a butter knife & it comes out clean, just like you’d bake all cakes.

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My Photos:

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I’ve also made this recipe into mini cake donuts!! Just pour the batter into a donut pan and bake for 15 minutes. Be sure not to overfill the pan, I fill mine about halfway.

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❤️ Autumn

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All credit for this recipe goes to allrecipes.com, it’s a wonderful recipe that i wanted to share along with my own frosting & pictures

Here where I found the original recipe:

https://www.allrecipes.com/recipe/16779/vegan-chocolate-cake/