Vegan Chocolate Cake With Vegan Icing Recipes

VEGAN CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 350 F. Grease two 8-inch pans. Set aside. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sweetener in a bowl. If using almond butter, gently warm it until soft and easily stir-able. In a new bowl, whisk the oil or nut butter, applesauce or yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don't over-mix). Pour into the pans.Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean. (I like to take them out when still a little undercooked, let cool, then set in the fridge overnight. This prevents overcooking, and the cakes firm up nicely as they sit.) If you can wait, I highly recommend not tasting until the next day... this cake is so much richer and sweeter after sitting for a day! When ready to frost, go around the sides with a knife, then invert each cake onto a large plate. Frost separately, then place one cake on top of the other if a double-layer cake is desired. At this point you can also frost the sides if you wish. I linked a few of my favorite frosting recipes earlier in this post.View Nutrition Facts

VEGAN CHOCOLATE CAKE WITH VEGAN ICING

Steps:

• PRE-PREPARATIONS:.
• Preheat your oven to 350'F.
• Prepare your baking pan(s). Make sure you grease them well and put parchment on the bottom of the pans. This cake can stick.
• You can use a tub pan. If you do, bake this for one hour.
• You can use a 9 x 13 rectangular pan, if you do bake for 45 minutes.
• If you use 2 round 8" cake pans bake for 30-35 minutes.
• Not all ovens are the same so cooking times may vary slightly.
• After the cake is done, check it with a skewer by sticking it in the middle of the cake. If its done, the skewer will come out clean.
• NOW FOR THE CAKE:.
• Mix the dry ingredients in a bowl.
• Mix the wet ingredients together well and add to the dry ingredients. Mix together until totally combined and smooth.
• Put the batter into your prepared pan(s) and bake according to the above directions:.
• FOR THE CREAM CHEESE ICING:.
• In a deep narrow bowl beat the cream cheese, margarine, vanilla and sea salt together well until it is a creamy mixture.
• Add the cocoa and mix thoroughly. You could leave the cocoa out if you want a white icing.
• Add the powdered sugar until the icing is the consistency you like. I prefer mine somewhat stiff, but its up to you.
• Once the cake(s) are totally cooled ice them and put into the fridge to set up for about 1 hour.
• Cut yourself a big slice and enjoy with your favourite beverage.
• Bon Appetit!

VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
• Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
• Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.